(double-click above for a link to the menu for printing)
New This Menu:
The menus new items:
Pasta Carmella - As mentioned above: A tribute to a good friend, a rich pasta dish of scallops and prawns , simmered in a rich lemon/basil cream sauce then served with Spaghettini pasta, topped with parsley and toasted bread crumbs. .
Our Rib Eye Steaks are now dry-aged for about two weeks. Love what happens to this meat this way. We are serving it with a roasted garlic butter and it is fabulous if I do say so myself.
Chicken Carbonara is on this months menu: boneless chicken breast, garlic, smoked peppered bacon, Parmesan cheese and an egg yolk emulsion.
Duck Breast - Pan-seared with a crispy skin, finished in a Pomegranate/blackberry and Balsamic reduction sauce, sliced and served with mashed potatoes and fresh vegetables. 31.
Orecchiette Pasta: 'Little Ears' pasta with fresh sage, pasilla chiles, ham, red skinned potatoes and Fontina cheese pan sauteed and then baked to form a 'cake' that is so satisfying. We love this dish for many reasons....
Pasta Carmella - As mentioned above: A tribute to a good friend, a rich pasta dish of scallops and prawns , simmered in a rich lemon/basil cream sauce then served with Spaghettini pasta, topped with parsley and toasted bread crumbs. .
Our Rib Eye Steaks are now dry-aged for about two weeks. Love what happens to this meat this way. We are serving it with a roasted garlic butter and it is fabulous if I do say so myself.
Chicken Carbonara is on this months menu: boneless chicken breast, garlic, smoked peppered bacon, Parmesan cheese and an egg yolk emulsion.
Duck Breast - Pan-seared with a crispy skin, finished in a Pomegranate/blackberry and Balsamic reduction sauce, sliced and served with mashed potatoes and fresh vegetables. 31.
Orecchiette Pasta: 'Little Ears' pasta with fresh sage, pasilla chiles, ham, red skinned potatoes and Fontina cheese pan sauteed and then baked to form a 'cake' that is so satisfying. We love this dish for many reasons....
Butternut Squash, Saffron, Pancetta & Mushroom Risotto
- ✭ Italian Arborio rice slowly simmered with Pancetta bacon, corn and
roasted butternut squash in rich saffron, white wine and vegetable stock
until creamy, finished with fresh caramelized leeks, cherry tomatoes
and mushrooms flavored with fresh basil, Parmesan and Mascarpone cheese
and served drizzled with our basil oil.
This is wonderful for you Risotto lovers...
This is wonderful for you Risotto lovers...
Beef Short-Ribs
- Yes, it's the season for our Short Ribs. We take meaty, boneless
short-ribs, sear them and then simmer for six hours in a red wine,
garlic and onion broth until fork-tender. We are offering with either
our mashed potatoes or our Polenta - made with Parmesan cheese to creamy
goodness., I love winter...
Did you know that more than 75% of our menu is Gluten Free?
All of you with these allergies can rest assured that you will have
something to eat and be happy with.....this includes our desserts too!!!
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