Gianfranco's Basic Polenta Recipe

Basic Polenta
4 cups and 4 cups water
1 tablespoon extra virgin olive oil
1 tablespoon salt
1 1/2 cups coarse yellow corn meal

In a medium pot, bring 4 cups of water, 1 tablespoon olive oil and 1 tablespoon of salt to a boil. Lower flame to medium and SLOWLY add cornmeal to pot, stirring constantly (do not let lumps form) Take all the time you need to add cornmeal. Keep stirring and start to add from the remaining 4 cups of water slowly a little at a time. It should take 15 min to cook polenta. Be sure to add water slowly to last through out the 15 mins. Once cooked it should be smooth and lump free.The polenta is done when it peels easily off the sides of the pot.

Our Valentines Day Menu

Thursday, February 14th, 2008

INSALATE E ANTIPASTI

Asparagus soup 7

Fried oysters served with arugula salad and lemon butter sauce 11

Duck breast marinated with honey and pepper served with port reduction and pomegranate 13

Pazza Luna Salad - mixed greens with red onion, orange segments, beets, walnuts, raisins and goat cheese with white wine vinaigrette 9

PRIMI

Lobster ravioli in brandy and bisque sauce 20

Heart-shaped ravioli with fresh tomato sauce 18

House-made fettuccine tossed with shrimp, sun-dried tomato and pesto finished with crumbled goat cheese 19

Strawberry risotto served with grilled lamb chops 23

SECONDI

Beef Napoleon with portobello mushrooms and zucchini in red wine reduction 29

Grilled halibut in cream sauce with crab 28

Roasted Branzino stuffed with clams, mussels, and shrimp served with vegetables 28

DOLCI

Passion fruit soup with passion fruit ice cream 7

Chocolate cake with a mix berry sauce 6

Strawberry chocolate tart 7

Please call for Reservations

410-962-1212 or Open Table

One Year Anniversary

Join us for our
Our 1 Year Anniversary Celebration Dinner

Thursday, February 28th at 7 p.m.
The Wines of Italy Dinner

Opening Toast
Ca’Montini Prosecco

Course One
Cauliflower Soup

Paired with CA'MONTINI PINOT GRIGIO TRENTO D.O.C.G.

Course Two
Homemade Manicotti stuffed with spinach, butternut squash, and ricotta with butter and sage sauce topped with Parmigiano

Paired with VALIANO CHIANTI CLASSICO D.O.C.G. 2004

Course Three
Roast Beef stuffed with eggs, asparagus, prosciutto served with soft polenta

Paired with CA'MONTINI CABERNET UMBRIA D.O.C. 2003

Course Four
Mix Fruit Tart

Paired with UMBERTO FIORE BRACHETTO PIEMONTE D.O.C.

Cost per person:

$59 per person includes taxes and gratuity.

(10% of the proceeds go to Susan G Koman Foundation)

Please call 410-962-1212 or use Open Table for your reservations