Fall is Here...and So Is Our New Menu

Can't you almost taste it...

Capesante con Salsa Di Cioccolato ~ Pan seared scallops served with sautéed leaks & chocolate mango sauce

Ravioli di Zucca ~ Butternut squash and goat cheese stuffed ravioli tossed with cream sage and truffle butte

Scaloppine al Porto ~ Veal Medallions with port wine pomagranite demi-glaze sauce served with vegtables

These are just a few items on our new fall menu, visit our website for a complete virtual tasting (on the homepage, click on the first star to the left to view our lunch and dinner menus)

Salt-Encrusted Branzino Recipe

Branzini, which are also known as spigole in Italy, are among the most popular Mediterranean fish, and always have been. Sea bass is a very tasty fish, with relatively few, easy-to-remove bones and firm flesh that holds its shape when cooked.

SALT-ENCRUSTED BRANZINO
Serves 2

1 Whole Branzino – cleaned and gutted (approximately 10-12 ounces)
Olive Oil
2-3 sprigs Fresh Rosemary
1 Egg White
½ cup Orange Juice
2 Cups Kosher Salt


1. Preheat your oven to 350 degrees
2. Coat your baking pan with olive oil.
3. Place the branzino in the middle of the pan and put the sprigs on fresh rosemary inside the fish.
4. In a medium bowl mix the egg white with the orange juice and then mix in the kosher salt.
5. Cover the fish with the salt mixture patting it on to encase it.
6. Place the fish in the oven for 25 minutes.
7. The salt will have harden so will crack it and remove all the salt mixture. Do not eat the salt. Your Branzino is ready to eat.

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.