Dinner Menu

(Wednesday, Thursday and Friday)

APPETIZERS

 

Tuna Tartar with Avocado, Radish and Ginger-Garlic Sake Sauce

19-

 

Grilled Calamari Steak with Pan Seared Polenta, Sun-Dried Tomatoes and Lemon Mustard Sauce

18-

 

Tiger Shrimp Stuffed with Lump Crab Wrapped in Kataifi with Trio Caviar Sauce

19-

Seared Scallops, Sweet Yellow Corn, Asparagus and Micro Greens with Lobster-Butter Nage Sauce

17-

 

Caprese with Vine Ripened Tomatoes, Balsamic Reduction and Basil Oil

16-

 

Baked Camembert Cheese Wrapped in Filo with Micro Greens and Sherry Vinaigrette

17-

Pan Baked Asparagus with Parmigiano
14-

 

Grilled Polenta with Shrimp, Coriander, Avocado Cubes and Arrabbiata Sauce
17-

SALADS

 

Mixed Greens with Corn, Hearts of Palm and Cherry Tomatoes in Basil Vinaigrette

12-

 

Insalata di Prosciutto Crudo with Watercress and Arugula, Golden Raisins, Pears and Apple Cider Vinaigrette

14-

 

Mizuna Lettuce with Roasted Beets, Herb Goat Cheese, Caramelized Pecans and Sherry Vinaigrette
13-

 

Duo of Endive with Arugula, Sliced Granny Smith Apples, Truffle Cheese, Caramelized Hazelnuts and Cider Vinaigrette

14-

 

Caesar Salad with Parmesan Crisp and Garlic Puff

12-


Crab and Asparagus Salad with Spicy Lemon Sauce
16-

 

SOUP

Soup of the Day
12-

PASTAS

 

Penne Porcini with Smoked Chicken, Garlic and Truffle Oil

23-

 

Fettuccine with Filet Mignon Traditional Bolognese Sauce

24-

 

Risotto with Jumbo Lump Crab Meat, Kabocha Squash Puree, Dried Cranberry, Mascarpone Cheese
24-

Homemade Gnocchi with Shitake Mushrooms, Pesto and Pine Nuts

22-

 

Spaghetti with Tiger Shrimp, Baby Arugula, Garlic, Olive Oil and Fried Capers

24-

 

Ravioli Stuffed with Portobello Mushroom, Mozzarella Cheese and Asparagus with Fresh Tomato Basil and Butter Nage Sauce

22-

 

Lobster Linguine with Tomatoes in Parsley Garlic Sauce

28-

 

ENTREES

 

Veal Chop Wrapped with Applewood Smoked Bacon, Sauteed Potato, Bietola and Black Pepper Vermouth Sauce

40-

 

New Zealand Bass with Edamame Puree, Crispy Carrots and Lime Beurre Blanc Sauce

37-

 

Chicken Breast Stuffed with Spinach, Sun-Dried Tomatoes and Walnuts; with Polenta, 29- Cauliflower and Brown Vermouth Sauce

29-

 

Pan Seared Duck Breast with Mushroom Ravioli, Spinach and an Apricot Marsala Sauce
36-

Grilled Lamb Chop with Haricots Vert, Gratin Potatoes and a Black Olive-Pine Nut-Roasted Garlic-Tomato-Basil Sauce
38-

Filet Mignon with Three Colored Mashed Potatoes and House Demi-Glace
40-

Grilled Dover Sole with Sauteed Spinach, Roasted Potatoes and Lemon Herb Sauce
42-

 

Salmon Rolletini with Broccoli, Red Skin Mashed Potatoes and a Citrus Sauce
38-

Mixed Grilled Fish (Please Ask Your Server for Daily Special)
M.P.

 

CHEF'S FIVE COURSE TASTING MENU
TWO PERSON MINIMUM
$95 PER PERSON