Dinner Menu
First Course
Selections
Salmon carpaccio and the "Colors of Summer"
Delicate Parmesan budino topped with lemony zucchini salad
Roasted peppers stuffed with tuna, Piemontese style
Grilled citrus-marinated sardines
with "triple eggplant" pickled, seared and braised
Chilled Sonoma tongue with pickled baby carrots and salsa verde
Classic "Pappa al pomodoro," tomato bread soup
Second Course
Selections
Ridged pasta with foie gras, scented
with black truffles and Marsala
Veal ragu' with lemon thyme and tossed
with wide pappardelle noodles
Specked ravioli of pecorino, Asiago, and ricotta
tossed with cherry tomato and spicy arugula
Lemon-ricotta gnocchi with spinach and zucchini sauce
Risotto of sweet prawns with Prosecco
and fresh peas
Lobster panzerotti in a spicy lobster brodo with “Diavolicchio”
Third Course
Selections
Pan-sautéed black bass over duo of lentils
with shaved artichoke salad
Baked halibut over fregula with shellfish,
peas and saffron vinaigrette
Pancetta wrapped scallops over sweet corn purée,
grilled radicchio, Sicilian onions and tamarindo drizzle
Berkshire pork chop with nectarine conserva
and Saba grape sauce
Parsley crusted lamb chops with carrot sformato and mint scented favetta
Medallion of veal with fennel potato gratin, hedgehog and truffled veal glaze
Seared Meyer's ranch New York steak, seasonal shelling and pole beans with wild arugula
Three courses $60 Four courses $72 Five courses $82
08/28/08