San Valentino

    Tuesday, February 14th

    The Taste Of Seduction
    One Shared Appetizer, Two Salads, Two Entrees & One Shared Dessert
    $46 Per Person

    Foreplay
    Rollatini - asapragus, Robiola cheese and prosciutto wrapped in filo dough
    Bruschetta - grilled ciabatta topped with fried oysters, artichoke hearts and caramelized onions with a pernod glaze
    Polpetti - duck, chestnut and cranberry meatballs over creamy polenta
    Second Course
    Citrus Salad - segments of blood orange and fennel, frisee greens, pomegranate vinaigrette
    Endive Salad - Belgian endive leaves filled with parmesan & Gorgonzola cheeses, walnuts and a balsamic glaze
    Third Course
    Lamb chops - grilled, served with minted pea ravioli
    Francobolli - three cheese and wild mushroom ravioli with a light frangelico and sage butter sauce
    Ahi Tuna - peppercorn encrusted and seared, braised fennel and potato purée, port wine demi-glaze
    Climax
    Double Chocolate - silky dark chocolate and vanilla panna cotta & pine nut chocolate crisp
    Shortcake - biscotti liqueur marinated Amarone Cherries, blueberries, raspberries and blackberries over almond shortcake

    In addtion to the Taste of Seduction menu, we are offering a limited version of our daily a la carte menu

    Primi
    Patate al Gorgonzola - “Saratoga” potato chips layered with creamy Gorgonzola cheese & roasted garlic
    Bruschetta - grilled ciabatta topped with fried oysters, artichoke hearts and caramelized onions with a pernod glaze
    Scampi - sautéed jumbo shrimp picatta over grilled ciabatta
    Barbabietole - layered roasted beets & poached pears with goat cheese
    Salsiccia e Vongole - little neck clams & Italian sausage in a spicy tomato broth
    Salumeria - artisan meats and cheeses with fig jam
    Calamari Fritti - crispy fresh calamari with spicy blood orange and marinara sauces
    Polpetti - duck, chestnut and cranberry meatballs over creamy polenta
    Calamari Fra Diavolo - sautéed fresh calamari in a spicy tomato sauce
    Insalata
    MezzaNotte - baby greens with goat cheese, hazelnuts, dried figs, apples and pears in our house vinaigrette
    Cesare - hearts of romaine in our classic caesar dressing
    Al Tre Colori - mixed greens in our house balsamic vinaigrette
    Secondi
    Lasagna "Matta" - free formed lasagna tossed with Chef's three meat Bolognese
    Linguine e Vongole - little neck clams, garlic, parsley and crushed red pepper in white wine
    Tagliatelle con Aragosta - ribbon pasta with fresh Maine lobster in a lobster cream sauce
    Pesce Spada - pistachio encrusted Swordfish, spinach and roasted potatoes
    Coniglio - herb braised Rabbit, creamy polenta, chestnuts and Maker's Mark mashed winter squash
    Osso Buco - white wine stewed Veal Shank over mushrooms & cippolini risotto
    Filetto - pancetta wrapped Beef Tenderloin, potato purée & asparagus
    Capesante e Spigola - chardonnay and butter poached Diver Scallops & Chilean Sea Bass, potato & asparagus