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Tuscan Bean Soup with Fresh Sage, Topped with Prosciutto and Baby Croutons.
A Great Combination.
Mixed Baby Greens With Feta, Lemon Juice, Olive Oil and Oregano, Served Over Roman Flatbread.
Mixed Baby Greens With Pecans, Blueberries, And Sun-Dried Tomato Dressing.
With Spanish Anchovies And Shaved Parmesan.
Ask Aldo
In Pernod Saffron Cream, With Hand cut Pasta And Arugula Crostini.
With Creamy Tomato Fondue and Extra- Virgin Olive Oil.
With Fresh Leek Beurre Blanc.
With Mascarpone, Chevre And Ricotta, In A Light Sugo Rosso.
With Wild Mushroom Sauce.
With Wild And Seasonal Vegetables, In Natural Pan Juices.
With Julienned Prime Beef Tenderloin and Tomato-Basil Sauce.
Braised In White Wine With Seedless White Grapes.
With Wild Mushrooms And Grilled Fennel Salsa.
With Fennel And Leek White Wine Demi-Glace.
With Fresh Fennel, Rainbow Peppers And Tomato Concasse.
With Wild Mushrooms And Red Wine Reduction Sauce.
With Black Pepper Crust And Sage-Brandy Sauce.
Chef Aldo‘s Creation.
With Persian Cucumber, Honey Mustard , Fresh Dill And Sardinian Flatbread.
Topped With Truffled Tawny Port Balsamic Reduction Sauce.
With Micro greens, Caper Berries, Wasabi, Whole-Grain Mustard And Grapeseed Oil.
With Cream Tomato Fondue And Extra-Virgin Olive Oil.
Aldo’s recipe.
Braised Chicken In Crispy Phyllo Pocket. Topped With cinnamon, Confectioners’ sugar, and Toasted Blanched Almonds.
With Frangelico And Orange Reduction Sauce. Served with Crème Arborio Risotto.
With House Cured Fresh White Spanish Anchovies And Shaved Parmesan.
With Arugula, Grilled Goat Cheese And Port-Sherry Vinaigrette.
Tuscan Bean Soup With Fresh Sage. Topped With Prosciutto and Baby Croutons.
A Great Combination. Crab Lump.
With blood orange sauce and poached pear stuffed with crème brulee
Soft chocolate cannelloni with truffle and nuts, plus crispy chocolate canoli with mascarpone and zabaglione
With apple caramelized in Marsala, honey and gorgonzola, plus Frangelico and sun-dried fruit
With Sicilian fig sauce and crème fraiche
With gold and black mulberries and caramelized maroon carrots
With rum and raspberry gornolle
With dried fruits and ivory coulis
With Washington State apple caramelized in Sauternes and pomegranate seeds
With rice pudding puree and vanilla custard
With fresh berry salad
With Spicy Cocktail Sauce.
with Arugula, Lemon Juice and Truffle Olive Oil.
With Bouquet ere’ (Vegetables).
With Shallot Truffle Olive Oil.
(In season).
Profiteroles With Mushroom Duxelles And Persillade Cream.
with Pancetta, Mushrooms and Brandy Vinaigrette.
With Roasted Garlic – Honey Vinaigrette.
with English Stilton, Shaved Fennel, Persian Cucumber, Extra- Virgin Olive Oil, and Balsamic Vinegar.
With Everything.
with Marsala, Wild Mushrooms, and Caramelized Green Apple.
(Ask Chef Aldo)
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