Choice of:
Gamberi con Carciofo
Imperial star artichoke filled with Gulf shrimp, fine herbs and panko,
baked and topped with béarnaise sauce
Agnello Rosttito
Petite pan roasted Australian Rack of Lamb chops over crispy fried chickpea fritto
with a fennel and cucumber crema
Zuppa di Zucca
Local Buttercup squash bisque simmered with clover honey, topped with
nutmeg scented crème fraiche, toasted hazelnuts, and drizzled with pumpkin seed oil
Insalata di Pere
Shaved Bosc pears and endive salad served over Prosciutto di Parma,
drizzled with first cold press olive oil and balsamic vinegar, garnished with fried sage
Choice of:
Aragosta
Duo of: fresh shucked Maine Lobster; butter-poached lobster tail over
lobster claw, basil and a ricotta filled house-made ravioli, topped
with lobster velouté and sauté spinach
Manzo alla Griglia
Grilled domestic sirloin strip steak with roasted garlic red bliss mashed potato,
sautéed broccolini, finished with bordelaise sauce
Salmone con Albicocco
Semolina crusted Salmon pan seared served over Locale root vegetable hash
and a scallion puree topped with apricot mostardo
Pollo alla Toscana
Pan-roasted free-range Murray's chicken breast, over cranberry beans sautéed with
bacon lardons and rainbow Swiss chard, finished with acorn squash puree
Choice of:
Torta di Formaggio
Maple syrup scented pumpkin cheesecake served with pistachio emulsion
Torta di Cioccolata
Ginger scented Dutch Chocolate Cake with butterscotch crème anglaise and candied ginger coins
