NEW YEAR’S EVE MENU 2020

SOUP

Zuppa di Cipolle: vidalia onion soup topped with Gruyere cheese gratin /16

SALAD

Carciofi Fritti: crispy artichokes, pickled fennel, olives, arugula, citrus dressing /20

Caesar Salad: romaine, croutons, anchovies, Caesar dressing /20     

Cavoletti Salad:crispy Brussels sprouts, fresh fennel, arugula, crumbled feta cheese /20

Morso Salad: radicchio, endive, arugula, cherry tomatoes, red onions, avocado /21

Tuna Tartare: sashimi quality tuna with avocado & potato chips /26

Vongole Oreganate: eight baked clams, breaded, roasted, served in half shell /24

Calamari Al Forno: fresh squid, dusted with breadcrumbs, spiced & oven baked /24

PASTA                                  

Spaghetti Rustica: pasta with caramelized onions & tomato sauce /24

Bucatini Cacio e Pepe: pasta with pecorino cheese & black pepper sauce /26

Rigatoni Buttera: pasta with hot & sweet sausage, peas, touch of cream /26

Fettuccine Bolognese: pasta with traditional meat sauce /26

Spaghetti Vongole: pasta with white clam ragout, out of shell, white wine & garlic sauce /30

Tagliolini al Tartufo Nero: pasta with black truffle shavings /48

Spaghetti Lobster Fra Diavola: 1-1/2 lb lobster, in or out of the shell with spaghetti in a spicy tomato sauce P.A.

SECONDI PIATTI

Stracotto: brisket, braised in Barolo wine and Porcini mushrooms served with mashed potatoes /32

Veal Parmigiana: with sautéed broccoli rabe /38

Polletto Mattone: semi-boneless Cornish hen, served with sautéed broccoli rabe /34

Pollo Martini: Parmesan encrusted chicken breast, lemon white wine sauce with string beans and carrots /32

Agnello: Colorado lamb chops, grilled & served with Roman artichokes /42

Branzino: whole Mediterranean seabass, roasted with lemon & rosemary, filleted & served with tempura-style string beans /48

Salmone: roasted Faroe Island Salmon, served with sautéed spinach, pink peppercorn & mustard sauce /34