La Cena di San Silvestro December 31, 2020

Antipasti

GRANCHIO MORBIDO E ASPARAGI IN TEMPURA Soft-shelled crab and asparagus tempura-style served with garlic aioli cream sauce… 28

POLPO ARROSTITO CON INSALATA DI PUNTARELLE Roman Puntarelle chicory salad tossed with anchovy olive oil dressing and fennel, topped with Mediterranean octopus roasted with rosemary, garlic, and fine herbs… 19

TERRINA DI FEGATO D’OCA AL MOSCATO Homemade Foie Gras Terrine and a Moscato wine reduction, accompanied with toasted brioche and figs jam… 32

OSTRICHE CRUDE CON PREZZEMOLO E LIMONE One dozen fresh East Coast Oysters served raw in a half shell with parsley-lemon olive oil dressing… 36

CAPESANTE IN PADELLA CON POLENTA E TARTUFATA Sea diver scallops pan-seared in olive oil and sea salt, served with polenta, Pioppini mushrooms and creamy black truffle sauce… 24

CODA D’ARAGOSTA ALLA GRIGLIA Grilled fresh Maine lobster tail served over Belgian endive salad, green asparagus and orange segment… 28

MOZZARELLA DI BUFALA E PROSCIUTTO SAN DANIELE Fresh Buffalo DOP from Campania, and San Daniele prosciutto, served with cherry tomato salad… 18

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

Insalate

INSALATA PROFUMATA CON TONNO SCOTTATO Arugula, candied tomatoes, Belgian endive, goat cheese and Sorrento orange-infused olive oil dressing topped with pan- seared Yellow fin tuna roasted with rosemary, garlic, and fine herbs… 19

INSALATA AMALFITANA Octopus, cuttlefish, shrimp, arugula and heirloom tomatoes in a lemon-infused olive oil dressing… 16

INSALATA INVERNALE CON BIETOLE E CAPRINO Arugula salad, radicchio, Belgian endive, fresh goat cheese, roast red beets and olive oil pomegranate vinegar dressing… 16

Paste e Risotti

RAVIOLI DI E PORCINI CON SALSA AL FEGATO D’OCA Homemade ravioli filled with imported Burrata cheese, Porcini mushroom and black truffle, served with foie gras and Ramandolo wine sauce… 32

PAPPARDELLE CON FUNGHI E CAPRIOLO Homemade fresh Pappardelle pasta with wild mushrooms and Texas venison braised in red wine aromatic herbs, juniper berry and tomatoes… 26

TORTELLINI CON BRODO DI CAPPONE Homemade fresh Tortellini pasta stuffed with Parma prosciutto, Parmesan cheese, and served in organic chicken consommé… 18

SPAGHETTI CHITARRA AL NERO CON VONGOLE CALAMARI E SCAMPI Homemade fresh squid-ink infused Spaghetti, served with fresh Pacific Ocean cockle clams, baby calamari, roasted garlic sauce, and peperoncino, topped with roasted Mediterranean langoustine “Scampi”… 39

RAVIOLI DI DENTICE CON SALSA AL LIMONCELLO E ARAGOSTA Homemade ravioli filled with roasted Gulf red snapper “Dentice” filet and cheese, topped with Limoncello sauce and roasted Maine lobster meat… 32

SCIALATIELLI ALLA CETARESE Homemade fresh Scialatielli pasta with clams, mussels, scallops, shrimp, calamari and lobster, served with light grape tomato sauce and lemon zest… 35

AGNOLOTTI MANTOVANI BURRO E SALVIA Homemade fresh Agnolotti pasta stuffed with butternut squash, and Ricotta cheese, served with a butter, sage and Parmesan cheese sauce… 26

CANNELLONI DI RICOTTA SPINACI E TARTUFO NERO INVERNALE Homemade cannelloni filled with ricotta cheese, spinach and mozzarella, gratin with a fondue of Parmigiano cheese sauce, and topped with winter black truffle shavings… 45

RISOTTO ALLA PARMIGIANA CON PANCETTA ARROSTITA E TARTUFO NERO Carnaroli rice simmered with creamy "Parmigiano-Reggiano DOP" served with roast house cured organic Berkshire pork belly and topped with winter black truffle shavings…45

TAJARIN BURRO E SALVIA CON PORCINI E TARTUFO NERO Homemade Traditional Piedmont Tajarin pasta served with Porcini mushrooms, organic butter and sage sauce, topped with Parmesan cheese and Black truffle shavings…45

Carne e Pesce

LOMBO D’AGNELLO ARROSTITO AL FINOCCHIO Roasted rack of lamb encrusted with rosemary and parsley, served with scalloped potatoes, roasted fennel and balsamic vinegar honey reduction… 45

FILETTO DI BRANZINO CON SALSA AL GAMBERO ROSSO Mediterranean Sea Bass “Branzino” pan-roasted with thyme and rosemary, topped with grilled “Gambero Rosso” Carabineros Mediterranean jumbo red shrimp, roast bell pepper sauce, and served with Venere black rice… 45

PORCHETTA DI SAN SILVESTRO Whole deboned suckling pig, slowly roasted in the wood-burning oven with aromatic herbs and spices, served with roasted potatoes and vegetables… 34

SCALOPPINA DI VITELLO ALLA VALDOSTANA E TARTUFO NERO Veal scaloppini sautéed with butter and sage, topped with Parma prosciutto and cheese gratin, served with roasted potatoes, seasonal vegetables, veal demi-glace white wine sauce and winter black truffle shavings… 45

COSTATA DI MANZO AL FORNO CON SALSA AL PEPE 16oz. Hereford Dry-Aged Ribeye Steak cooked to perfection in the wood-burning oven and served with black peppercorn and brandy cream sauce and truffle-scalloped potatoes… 45

FILETTO DI DENTICE CON GRANCHIO DELL’ALASKA Mediterranean Red Snapper “Dentice” fillet, pan-roasted with olive oil, rosemary, capers, served with parsnip purée, sautéed asparagus and Alaskan king crab meat and saffron sauce… 42

OSSOBUCO AL TAURASI CON RISOTTO BURRATA E ZAFFERANO Veal Ossobuco braised in Taurasi wine served with saffron Carnaroli risotto, Buratta cheese, and lemon zest parsley gremolada… 55

COTECHINO DI SAN SILVESTRO E GNOCCHI RIPIENI ALL’ASIAGO Traditional Modena “Cotechino” pork sausage served with gnocchi stuffed with , butter and sage sauce… 36

Contorni (Sides)

ROASTED SHISHITO PEPPERS … 7

TRUFFLE FRIES TOPPED WITH PARMESAN CHEESE … 7

BRAISED GREEN LENTILS WITH CARROTS, ONIONS & CELERY … 7

SAUTÉED SPINACH (ROASTED WITH GARLIC OR BUTTER… 7

GREEN ASPARAGUS (STEAMED OR GRILLED) … 9

SAUTÉED BRUSSEL SPROUTS WITH PORK BELLY… 7

ROASTED ROSEMARY POTATOES … 6

Dal Forno a Legna Specialties from our Wood-Burning Oven

OSTRICHE GRATINATE AL PICCANTE One dozen fresh East Coast Oysters roasted in the wood-burning oven with N’duja Calabrese and aromatic breadcrumbs of lemon zest, olive oil and oregano… 36

BISTECCA ALLA FIORENTINA 28 oz. Hereford Porterhouse Steak, grilled in wood-burning oven with rosemary and garlic, and served with roasted potatoes and seasonal vegetables… 79

DENTICE AL SALE Imported New Zealand snapper encrusted in rock salt and cooked in the wood-burning oven; filleted tableside (Serves 2 people) … 90

BRANZINO AL SALE Imported Mediterranean Sea Bass encrusted in rock salt and cooked in the wood-burning oven; filleted tableside (Serves 2 people)… 90