La Festa Dei Sette Pesce 122420
Total Page：16
File Type：pdf, Size：1020Kb
LA FESTA DEI SETTE PESCI FEAST OF THE SEVEN FISHES CHRISTMAS EVE SPECIALS GRANCHIO MORBIDO CON TAGLIOLINI POMODORINI DEL VESUVIO Soft-shelled crab battered and pan-roasted with fine herbs and shallots, served with homemade Tagliolini pasta in a spicy Piennolo grape tomato sauce… 24 OSTRICHE CRUDE O ARROSTITE Your choice of fresh half shell East Coast oysters served raw -or- served roasted in the wood-burning oven with N’Duja Calabrese, aromatic breadcrumbs, lemon zest, olive oil and oregano … 34 per dozen CUOPPO DI PESCE ALLA CETARESE A Traditional Christmas Eve appetizer from the Amalfi Coast fresh baby calamari, shrimp, Baccala and zucchini served with lemon and parsley aioli dressing… 20 INSALATA DI PUNTARELLE CON POLPO ARROSTITO Roman Puntarelle chicory salad tossed with anchovy olive oil dressing and fennel, topped with Mediterranean octopus roasted with rosemary, garlic, and fine herbs… 18 RAVIOLI DI RICOTTA RUCOLA E LIMONE CON SALSA ALL’ARAGOSTA E ANETO Homemade ravioli filled with Ricotta cheese, arugula and lemon, served with Maine lobster meat and dill sauce… 32 RISOTTO AL NERO E SCAMPI ALLA GRIGLIA Carnaroli rice simmered with squid ink sauce, topped with two grilled langoustine “Scampi” and lemon chive dressing… 38 FILETTO DI BRANZINO CON GAMBERO ROSSO Mediterranean Sea Bass “Branzino” fillet and Carabineros red shrimp, pan-roasted with olive oil, rosemary, capers, served with cauliflower purée, sautéed heirloom baby carrots and saffron sauce… 38 BACCALÀ OLIVE E PATATE ALL’AMALFITANA Salted cod “Baccalà” baked in our wood-burning oven with fresh grape tomatoes, olives, fingerling potatoes, bay leaves and olive oil… 29 A NTIPASTI BRESAOLAN E PARMIGIANO Dry-cured beef “Bresaola” topped with arugula salad, Parmesan Reggiano DOP shavings, organic olive oil and lemon dressing… 16 CRUDO DI PESCE MARE NOSTRUM Tasting of five crudo: salmon, tuna, snapper, lobster, and oyster served with orange-infused EVOO, spicy chili pepper and lemon dressing… 32 ARAGOSTA E ARANCE Maine lobster tail medallions served around an arugula lolla rossa salad with fresh orange segments and chive pink pepper dressing… 24 TAGLIERE DI SALUMI ITALIANI Selection of Artisan Imported Salami, Prosciutto, Bresaola, Buffalo Mozzarella, Veggie Pickles and Olives, served on a cutting board… 29 IMPEPATA DI COZZE AL LIMONE Fresh Maine mussels delicately sautéed with lemon zest, black pepper and white wine sauce, topped with Shishito peppers and crostini bread… 16 TARTARE DI TONNO AL TARTUFO NERO Pacific yellow fin tuna tartar with lemon olive oil and chives, served over Carpaccio tomatoes, truffle cream dressing and black truffle shavings… 24 I NSALATE AMALFITANA FRESCA Octopus, cuttlefish, shrimp, arugula, heirloom tomatoes Spring mix, cherry tomatoes, Belgian endive, and lemon olive oil dressing… 16 Parmesan cheese and balsamic vinaigrette dressing… 8 PROFUMATA PRIMIZIA Arugula, candied tomatoes, Belgian endive, goat cheese Baby lettuce, walnuts, artichokes, smoked Mozzarella and Sorrento orange-infused olive oil dressing… 10 and honey vinegar dressing… 10 P ASTE E R ISOTTI SPAGHETTI CHITARRA COLATURA E VONGOLE Spaghetti with fresh grape tomato basil lemon Colatura fish sauce, served with Manila clams… 22 RAVIOLI AI FUNGHI CON FRICASSEE DI CERVO Homemade ravioli filled with wild mushrooms, Ricotta cheese, and served with venison fricassee sauce… 23 TAGLIOLINI AL NERO DI SEPPIA E GAMBERI Homemade fresh squid ink-infused Tagliolini pasta served with fresh baby calamari sauce, topped with roasted Gulf shrimp and pepperoncino-infused olive oil… 28 PACCHERI CACIO PEPE E PANCETTA Traditional Amalfi Paccheri pasta tossed with creamy Pecorino cheese and black pepper, and served with roasted organic pork belly glazed in honey balsamic vinegar reduction… 22 RAVIOLI DI ZUCCA TARTUFO E ARAGOSTA Homemade ravioli filled with Ricotta cheese and roasted butternut squash, served with creamy black truffle sauce and Maine lobster tail medallions… 26 C ARNI E P ESCI SOGLIOLA AL SALMORIGLIO Pan-roasted Dover Sole with tarragon, lemon, and shallots, and served tableside with Salmoriglio sauce (capers, olive oil, parsley, garlic and lemon sauce), roasted potatoes and seasonal vegetables… 70 (Serves 2) POLPO E CAPESANTE ALLA GRIGLIA Mediterranean octopus and Sea Diver scallops roasted with rosemary, garlic, and fine herbs, served with baby zucchini mousse, vegetable caponata, and bell pepper paprika sauce… 32 FILETTO DI DENTICE ALL’ACQUA PAZZA Fresh Gulf red snapper filet, in a light cherry tomato, garlic, and parsley, lemon zest broth; a traditional dish of the Amalfi coast… 29 OSSOBUCO AL TAURASI CON RISOTTO BURRATA Braised veal Ossobuco with Taurasi wine, and served with lemon zest Burrata risotto… 42 COSTOLETTE D’AGNELLO AL SCOTTADITO Grilled baby lamb chops pan-roasted with olive oil and rosemary, coated with roasted pistachio crumbs, fresh mint, and served with chive mashed potatoes and aged-balsamic vinegar sauce… 34 PORCHETTA AL FORNO CON ERBE MEDITERRANEE Roasted boneless domestic suckling pig with skin-on and rolled with garlic, Mediterranean herbs and spices, cooked in a wood-burning oven, served with scalloped potatoes and caramelized onions… 31 POLLO ALLA DIAVOLA Half free-range chicken slowly roasted in the wood-burning oven with garlic, thyme and rosemary, served with roasted potatoes and seasonal vegetables… 23 FRACOSTA 16oz Dry-aged Certified Hereford NY Strip Steak, marinated with rosemary, garlic, and grain mustard, served with roasted potatoes and seasonal vegetables… … 39 FIORENTINA 24oz Dry-aged Hereford Black Angus Porterhouse marinated with rosemary, garlic, and black pepper, served with roasted potatoes and seasonal vegetables… … 49 P ESCE Your choice of whole Mediterranean fish encrusted in rock salt -or- roasted with olive oil, rosemary, cherry tomatoes and white wine, cooked in the wood-burning oven, filleted and served tableside with roasted potatoes and seasonal vegetables: BRANZINO (Sea Bass)… 39 per person ORATA (Sea Bream)… 39 per person DENTICE (Red Snapper)… 39 per person C ONTORNI (SIDES) ROASTED SHISHITO PEPPERS… 6 RAPINI WITH ROASTED GARLIC… 6 TRUFFLE FRIES TOPPED WITH PARMESAN CHEESE… 6 SAUTÉED SPINACH (ROASTED WITH GARLIC OR BUTTER)… 7 GREEN ASPARAGUS (STEAMED OR GRILLED)… 9 ROASTED ROSEMARY POTATO E S… 6 T A RTUFO B IANCO ENJOY CHEF GIANCARLO’S WHITE TRUFFLE SEASON SPECIALS UOVO FRITTO CON POLENTA MORBIDA E TARTUFO BIANCO Fried liquid organic egg yolks, served over creamy polenta, Fontina cheese and topped with Alba white truffle shavings $35 half | $65 full RISOTTO ALLA PARMIGIANA E TARTUFO BIANCO Carnaroli rice simmered with creamy "Parmigiano-Reggiano DOP" and topped with Alba white truffle shavings… $50 half | $88 full SCALOPPINA DI VITELLO AL TARTUFO BIANCO Veal medallion pan-seared in butter and sage with Parma prosciutto, Fontina cheese, served with white wine reduction sauce and topped with Alba white truffle shavings… $60 half | $95 full TAJARIN BURRO E SALVIA CON PORCINI E TARTUFO BIANCO Homemade Traditional Piedmont Tajarin pasta served with Porcini mushrooms, organic butter and sage sauce, topped with Parmesan cheese and Alba white truffle shavings… $50 half | $88 full P IZZA DIAVOLA REGINA MARGHERITA Tomato sauce, imported buffalo Mozzarella, Tomato sauce, grape tomatoes, imported hot soppressata, basil, and extra virgin olive buffalo Mozzarella, basil, extra virgin olive oil… 14 oil… 14 BIANCA AL TARTUFO NERO AMALFI Brie, Asiago and Mozzarella cheese, topped Tomato sauce, imported buffalo Mozzarella, with mushrooms and shavings of black truffle, Parma prosciutto, arugula, and extra virgin and truffle oil… 35 olive oil… 16 *ADD White Truffle shavings…+55 .