Menu

NEW YEAR’S EVE DINNER

$95 Per Person includes a glass of Bubbly Rose’ 

Antipasto

Antipasto Misto

Oysters sautéed with 30 year old marsala, mushroom marsala cream polenta crostini, champagne and organic vodka oyster shooter, seared heirloom tomato served with pesto and extra-old Pecorino Toscano shavings, honey and pine nuts.

 

Scelta di Primi

(Choice of Pasta)

Tagliolini all'Aragosta

Homemade saffron tagliolini served with lobster and prawns, evoo, butter, and lemon cream sauce

Cannelloni alla Barbabietola, Ricotta e Spinaci con Pomodoro al Gorgonzola

Classic cannelloni (dyed pink with beets), stuffed with ricotta and spinach and served with a gorgonzola tomato sauce

 

Cavatelli all ragu di Cinghiale

Spinach Cavatelli (small, ridged pasta) served with braised wild boar tomato sauce

 

I Secondi

(Choice of Entree)

Ossobuco di Vitello con Aragosta

Long-braised veal osssobuco topped with lobster medallions and gremolada sauce. Served with tomato, rainbow carrots and herb-stewed lentils, green beans and cauliflower mashed potatoes.

Aragosta e Cappesante al fumo

Butter-poached 6 oz lobster tail, served with smoked wild U8 scallops. Served with tomato, rainbow carrots and herb-stewed lentils, green beans and cauliflower mashed potatoes.

 

Peperoni Ripieni di Ricotta

Ricotta, mushroom, and herb stuffed heirloom bell peppers and mushroom gratin. Served with tomato, rainbow carrots and herb-stewed lentils, green beans and cauliflower mashed potatoes.

 

Dolci

(Choice of Dessert)

Torta Afrika con Meringa Italiana

From the kitchen of Mythical Italian chef, Gualtiero Marchesi: Sugar-free, African bean cocoa mousse placed on top of a chocolate marquise, topped with an Italian meringue brûlée and fresh cherry sauce.

 

Pasticcini e Frutta secca

Offering of homemade little sweets and Torrone, accompanied with grapes and herbed goat cheese drizzled with a white balsamic, raspberry reduction.