New Year's Eve Menu

Wednesday, December 31 – From 4 - 10 PM

Four-Course menu

Executive Chef Juan Urbieta| Sous Chef Elliot Mumpy | Sous Chef Chris Cotter

 

 

Make Your Reservation


Menu is subject to change based on the availability of ingredients.

TRADITIONAL ITALIAN CUISINE

Four-course menu
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CUSTOMIZE YOUR MEAL & Choose your Culinary Journey

BY SELECTING ONE FROM EACH OF THESE COURSES:

Un Antipasto:  your small starter appetizer

Un Primo:  your small pasta course

Un Secondo:  your main course

Un Dolce:  your small dessert

White Truffles have arrived!

Menu items marked with ❖ pair well with white truffles.
$80 supplemental per course
$130 supplemental for three courses

Antipasti

Choose one of the following starter appetizers

❖ Crema di Zucca Gialla alle Spezie Invernali

Butternut squash soup with “winter spices

❖ Fegato Grasso d’Anitra al Vino Moscato d’Asti Passito con Pere Caramellate

Seared duck foie gras, hazelnut, Moscato wine reduction, sautéed pear

Insalatina di Riccia, Mela, Speck, Gorgonzola e Noci

Frisée-apple salad with smoked ham, gorgonzola, and walnut

❖ Vitello Tonnato “Vitel Tonné Bartolotta”

Roast veal loin, thinly sliced with savory tuna-anchovy-caper mayonnais

❖ Capesante ai Funghi Porcini

Seared scallops with porcini mushrooms, shaved parmigiano and truffled sherry vinaigrette

Primi

Choose one of the following pasta courses

❖ Penne alla Vodka

Penne pasta with tomato-cream vodka sauce, pancetta and parmigiano

❖ Risotto al Pesto di Rucola

Creamy Carnaroli rice whipped with arugula pesto, oven roasted tomatoes and Stracciatella cheese​​​​​​​

Spaghetti ai Frutti di Mare

Seafood Spaghetti with shrimp, mussels, clams, fish, white wine, tomato

❖ Uovo in Raviolo “Maestro Valentino”

Egg, ricotta, spinach ravioli with brown butter, and Parmigiano-Reggiano

❖ Garganelli alla Bolognese

Pasta quills with Bolognese meat ragù 

Secondi

Choose one of the following main courses

Petto di Pollo al Tartufo Nero

Seared skin-on chicken breast with Brussels sprouts and black truffle sauce

❖ Carre d’Agnello all’Aglio e Timo

Grilled lamb chops with a warm roasted garlic-thyme vinaigrette

❖ Salmone al Arneis

Seared Atlantic salmon with grilled asparagus and Arneis wine sauce

❖ Filetto di Manzo al Gorgonzola

Wood-roasted fillet of beef with gorgonzola cream

Gamberi in Acqua Pazza

Sautéed shrimp with tomato-garlic sauce and grilled bread

Dolci

Choose one of the following desserts

Tartufo al Cioccolato e Caramello

Cinnamon-caramel frozen chocolate truffle

Crostata Macedonia di Frutta

Mix fruit tart

Tris di Sorbetti

Homemade trio of sorbets: pear, mandarin, and raspberry

Crema di Limone

Chilled lemon cream with toasted meringue and blueberry compote

Classico Tiramisu’ del Ristorante dal 1993

Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, and cocoa.

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