First Courses:
Curried pumpkin soup
Hummus & olive plate
Antipasto platter
Beef carpaccio – Sliced beef, Mache salad, hard boiled quail egg, Piave Vecchio cheese, sundried olives, hot mustard, & extra virgin olive oil
Toasted ravioli – Veal & sausage filling with house marinara
Za – Flatbread with roasted buttercup squash, pancetta, mozzarella, & béchamel
Pastas:
Semolina Capellini with pan seared scallops, shallots, & spinach in white wine reduction
Whole wheat walnut tagliatelle with roasted cauliflower, arugula, & roasted garlic in olive oil, butter, & garlic
Herbed three cheese Agnolotti with sundried tomatoes & pine nuts
Lasagna with pancetta & artichoke hearts
Entrees:
Pan seared American red snapper with risotto, wilted watercress, & Beurre blanc
Grilled Saratoga rib eye with parmesan potato croquette, baby carrots, & veal stock reduction
For Weekend Specials, please click HERE.