New Year’s Eve 2016
Four-Course Prix Fixe including prosecco or signature cocktail, 75
Insalata Invernale Winter salad of endive, fennel, blood orange, green apple, pomegranate, and Gorgonzola in a Champagne-citrus vinaigrette, 10
Served with a glass of Prosecco Zonin NV, a Kir Blanc (prosecco and St. Germain elderberry liqueur), or Lampone (prosecco and Chambourd)
Bocconicini Misti Assorted bite-size hors d’oeuvres: crab arancino, pan-seared sea scallop with parsley and garlic, smoked salmon with capers, and stuffed mussel.
Primi e Secondi
Branzino in Acqua Pazza European sea bass topped with roasted tomatoes, Tuscan kale, shiitake mushrooms and grappa “crazy water.”
Cinghiale Layers of fresh pasta sheets enveloped in a wild boar ragù, béchamel and parmigiano,
Ravioli di Aragosta Jumbo lobster ravioli served in a Marsala-tomato cream sauce
Polenta ai Funghi Selvatici Creamy Parmigiano polenta topped with shiitake and portobello mushrooms in a rich porcini-Cognac sauce
Filetto Garibaldi Beef Wellington, Tuscan-style: filet mignon wrapped in puff pastry with a Marsala-chicken liver and wild mushroom pâté. Served with mixed vegetables
Risotto di Anatra Red wine risotto with rich duck confit, thyme, and shiitake mushrooms.
Costola di agnello alle Erbe A roasted lamb rack rubbed with herbed Parmigiano served with a Moscato pomegranate reduction and garlic mashed potatoes
Vostra Scelta You can choose anything from our dessert menu to conclude your meal.