RESTAURANT WEEK MENU – DINNER
Appetizer
Morso Salad: radicchio, endive, arugula, cherry tomatoes, red onions, avocado
Or
Vongole Oreganate: breaded clams, baked in a half shell with arugula
Or
Spaghetti Rustica: with tomato sauce & caramelized onions
Or
Soup of the Day: preparation changes daily
Entree
Pollo Martini: parmesan encrusted chicken breast, lemon-white wine sauce, baby carrots & string beans
Or
Anatra: vertically roasted L.I. duck, half portion, with roasted pears & braised kale
Salmone Arrosto: pan roasted Faroe Island Salmon, sautéed spinach, pink peppercorn mustard sauce
Or
Stracotto con Pappardelle Verdi: brisket, braised in Barolo wine with spinach pappardelle
DESSERT
Blueberry Tart: with lemon gelato
Or
Lemon Ricotta Cheesecake: with mixed berries compote
2 comments
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