Friday, January 30 – Thursday, February 12
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Executive Chef Christian Fantoni
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Lunch: $22 prix fixe
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Dinner: $44 prix fixe
LUNCH MENU:
FIRST COURSE (Choice of):
Pasta e Fagioli
Tuscan cranberry bean soup, elbow pasta, herb oil
Ruchetta
Wild baby arugula, raisins, red onion, hazelnuts, crumbled goat cheese, citrus dressing
SECOND COURSE (Choice of):
Fusilli
Fresh eggless fusilli pasta, Italian sausage, bell peppers, basil, fresh tomato sauce
Trota Iridea
Roasted rainbow trout almondine, mashed potatoes, asparagus
THIRD COURSE (Choice of two flavors:
Gelati e Sorbetti
DINNER MENU:
FIRST COURSE (Choice of):
Calamari
Grilled marinated calamari, frisse & radicchio salad, corona beans, bell peppers, Dijon dressing
Mozzarelline
Bufala mozzarella porcini vellute, arugula, truffle dressing, pomodorini
SECOND COURSE (Choice of):
Ravioloni
Homemade braised short rib ravioli, brown butter emulsion, forest mushrooms, fava beans, parmesan
Tagliata
Grilled beef strip loin “tagliata style”, Brussels sprouts, bacon, fingerling potatoes, rosemary jus
THIRD COURSE (Choice of):
Tortino
Banana bread, Nutella, vanilla sauce, chocolate ice cream
Spuma