NEW YEARS EVE MENU
INSALATE E ANTIPASTI
Pineapple Carpaccio
with grilled scallops, pomegranate and arugola 15
Capellini with Goat Ricotta
in beef stock and vegetables 12
Butternut Squash Soup
with goat cheese 10
Crab Cakes
served in a potato basket 18
Insalata Pazza Luna
mixed field greens with red onions, orange segments, beets,
walnuts, raisins and goat cheese with a white wine vinaigrette 10
PRIMI
Truffle Risotto
with roasted stuffed quail 27
Spinach Lasagna
with lobster and porcini mushrooms and velouté 29
Saccottini of Crêpes
filled with prosciutto, asparagus and ricotta cheese served with fresh tomato velouté 22
Butternut Squash Filled Ravioli
topped with butter and sage 20
Casoncelli alla Bergamasca Classic Bergamo-Style
house-made made filled pasta of pork, beef and lamb tossed with Taleggio cheese, prosciutto di Parma and asparagus drizzled with truffle oil 21
Pistachio Encrusted Pan-Roasted Monkfish
served in the “box” with orange butter sauce 27
Zampone
with lentils and Taleggio polenta 21
Roasted Leg of Lamb
with chestnuts 28
Pan-Seared Beef Tenderloin
in a Barolo wine reduction and served on celery root mashed potato 34
DOLCI
Lemon Mousse with Blackberry Sauce 7
Panetone with a Prosecco Zabiaone Sauce 8
Chocolate Cake 6
Tiramisu 7
INSALATE E ANTIPASTI
Pineapple Carpaccio
with grilled scallops, pomegranate and arugola 15
Capellini with Goat Ricotta
in beef stock and vegetables 12
Butternut Squash Soup
with goat cheese 10
Crab Cakes
served in a potato basket 18
Insalata Pazza Luna
mixed field greens with red onions, orange segments, beets,
walnuts, raisins and goat cheese with a white wine vinaigrette 10
PRIMI
Truffle Risotto
with roasted stuffed quail 27
Spinach Lasagna
with lobster and porcini mushrooms and velouté 29
Saccottini of Crêpes
filled with prosciutto, asparagus and ricotta cheese served with fresh tomato velouté 22
Butternut Squash Filled Ravioli
topped with butter and sage 20
Casoncelli alla Bergamasca Classic Bergamo-Style
house-made made filled pasta of pork, beef and lamb tossed with Taleggio cheese, prosciutto di Parma and asparagus drizzled with truffle oil 21
Pistachio Encrusted Pan-Roasted Monkfish
served in the “box” with orange butter sauce 27
Zampone
with lentils and Taleggio polenta 21
Roasted Leg of Lamb
with chestnuts 28
Pan-Seared Beef Tenderloin
in a Barolo wine reduction and served on celery root mashed potato 34
DOLCI
Lemon Mousse with Blackberry Sauce 7
Panetone with a Prosecco Zabiaone Sauce 8
Chocolate Cake 6
Tiramisu 7
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