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

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”

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