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Tasting of Cheese and Charcutery with Marinated Vegetables
Grilled Portobello with Frisee, Goat Cheese, and Potato Salad
Thin sliced Beef Tenderoin with Arugula and Shaved Parmesan
Imported Buffalo Mozzarella with Eggplant Salad
Skewered Squid and Shrimp with Tomato and Scallion Salad
Roasted Codfish Salad with Arugula, Olives, and Borlotti Beans
Romaine Hearts with Roasted Garlic and Anchovy Dressing
Organic Greens and Fresh Tomatoes
Fresh Pear, Shaved Parmesan, Mixed Greens, and Aged Balsamic
Salad of Grilled Chicken, Winter Vegetables, and Fontina Cheese
Tomato, Fresh Mozzarella, Zucchini, Borlotti Beans and Carrot Vinaigrette
Warm Pork Tenderloin, Broccoli Rabe, and Provolone on Ciabatta
Imported Penne with Tomato Sauce and Basil
Homemade Spaghettini with Shrimp, Brandy, Cream, Tomato, and Tarragon
Imported “Mezze Rigatoni” with diced Roasted Peppers, Tomato Puree, and Cream
Fresh Whole Wheat Pasta with Cabbage, Potato, and Pancetta
Homemade Ricotta Cavatelli with Sausage, Tomato, and Peas
Slow Cooked Grain of the Day: preparation-changes
Pan-Seared Sea Scallops with Wheatberry, Arugula and Fresh Tomato
Pan-Roasted Wild Salmon with Fresh Porcini, Diced Tomato, Basil, and Cream
Filet of Golden Snapper with Pureed Onions and Roasted Pancetta
Grilled, Herbed-Marinated Breast of Chicken with Capricciosa Salad
Grilled NY Strip with Roasted Cippolini Onion
Tasting of Cheeses and Charcutery with Marinated Vegetables
Baked Portobello Filled with Sheep Milk Ricotta, Oven Dried Tomato and Basil
Prosciutto di Parma Topped with Sautéed Domestic Mushrooms
Fried Italian Eggplant Layered with Mozzarella, Parmesan Cheese and Tomato Sauce
Grilled Marinated Squid with Farro, Arugula and Tomato Salad
Pan-Seared Sea Scallops Served with Ginger-Cream Sauce and Fried Leeks
Warm Bufala Mozzarella with Braised Artichokes, Roasted Tomatoes and Prosciutto
Pear, Arugula, Endive, Walnuts and Gorgonzola Cheese Salad
Organic Greens with Fresh Plum Tomatoes
Spaghetti with Imported tomato and basil
Thin Pasta with Manila Clams,Olive Oil, Garlic and Peperoncino
Homemade Cavatelli with Hot and Sweet Sausage Ragu’
Pasta Filled with Roasted Veal, Pork, and Cabbage, Topped with Tomato Sauce
Fresh Thin Whole Wheat Pasta Tossed with Porcini, Prosciutto and Tomato
Handmade Fresh Spaghetti with Siena Duck Ragu’
Hand Rolled Pasta, Laganica Sausage, Eggplant, Mushroom, Tomato and Pecorino
Slow Cooked Arborio Rice of the Day, preparation change daily
Pan–Roasted Atlantic Salmon with Braised Cabbage and Imported Pancetta
Pan-Roasted Fresh Cod with Zucchini, Plum Tomatoes, White Wine and Fresh Herbs
Baked Sea Bream Filet with Herbed Bread Crumbs and Virgin Olive Oil
Roasted Baby Chicken with Onion, Tomato, Mushroom and White Wine
Grilled Veal Chop Served wth Sautéed Domestic Mushrooms
Pork Scaloppini Flled with Caciocavallo Cheese, Served with Handmade Potato Gnocchi
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