Choice of:
Ravioli di Aragosta
House made Maine lobster ravioli with ricotta cheese; topped
with butter-poached lobster and lobster emulsion
Anitra con Marsala
Roasted and braised Hudson Valley duck in potato croquettes, served with buttered
savoy cabbage and Marsala brodo; finished with basil and pine nut pesto
Antipasto per Uno
A collection of cured salami, Prosciutto di Parma, artisan cheeses,
marinated grilled vegetables and Italian olives
Minestre di Manzo
Braised Rib-eye stewed with parsnips, red bell peppers, leeks and flageolet beans;
garnished with garlic croutons and arugula crème fraiche
Choice of:
Cioppino di Pesci
Pan roasted Day-boat cod, sautéed Bang’s Island mussels and little neck clams, simmered
in a Saffron broth with tomatoes, fish stock, and fennel essence; garnished
with grilled bread and red pepper coulis
Pollo con Gnocchi
Grilled organic chicken breast sautéed with house-made herbed potato gnocchi
tossed in a basil emulsion and sundried tomatoes; topped with toasted pine nuts
Manzo Brasato
Chianti braised beef short ribs served with whipped parsnips, Romesco sauce,
house made olive oil cracker and watercress salad
Pappardelle alla Bolognese
Pappardelle pasta with Twin River Farms Kobe beef Bolognese
and sautéed foraged mushrooms; topped with shaved pecorino and wilted arugula
Choice of:
Torta di Formaggio
Mascarpone cheesecake with a Grand Marnier shortbread crust,
finished with Bing cherry compote
Babas Rum
Sweet dough Babas soaked in Rum flavored
simple syrup; served with stone fruit compote and whipped cream
