“Capodanno alla Grolla” New Year's 2011 Menu’ Appetizers Choice :
Zuppa di lenticchie e salsiccie An Italian Good luck tradition to start the New Year Lentil, mild spicy sausages ,tomato basil soup
Insalata Primavera Baby Greens salad tossed with cucumber, goat cheese, pine nuts, fresh strawberry Port wine red onion Vinaigrette
Insalata di Avocado e pomodorini A tasty salad made with mix green, Avocado, spring onion, cherry tomato, green chili, toasted almond and whole grain mustard dressing
Insalata di pere e Roquefort Organic mixed baby greens, pears, spicy pecans, grapes, Roquefort cheese and citrus vinaigrette.
Halibut and shrimps Ceviche A fresh seafood salad with marinated Halibut, tequila flambé shrimp, onion, cilantro, lemon and lime. Served cold over Mix green salad and toasted crostini in a Martini glass.
Nido di Quaglie Braised wild Quail over crispy Leeks in a sage Brandy pancetta sauce.
Carpaccio di Barbabietola Beet Carpaccio seasoned with spicy pecans, crispy pancetta and gorgonzola fondue.
Blue Point Oysters with sherry wine dressing Blue Point Ameripure Oysters freshly shucked on crushed-up Ice Served with shallots ,ginger, cilantro and Sherry wine dressing
Polpette di Granchio Stone crab cake stuffed with Bufala mozzarella in a citrus cayenne sauce.
Gamberi Bellavista Fresh Shrimps wrapped in angel hair, deep fried, served with lobster sauce and basil oil.
Main Courses Choice:
Zuppa di pesce Combination of shellfish and seafood cooked in fish broth with tomato, basil, oregano, extra virgin olive oil, garlic and toasted Italian bread.
Fettuccine al sherry e Gamberoni Homemade Fettuccine pasta sauté’ with large Prawns, cherry tomato and basil , Sherry wine sauce
Risotto all’Aragosta, capesante e pesto Italian Arborio rice slowly cooked with fresh Maine Lobster, sea scallops. Shiitake mushrooms , light Pesto
Pappardelle ai Gamberetti e Asparagi Homemade large fettuccine pasta sauté with shrimps, sea scallops, white wine Garlic, cherry tomato, basil and asparagus sauce
Salmone Oscar Norwegian Salmon filet stuffed with lump crab meat and fresh Asparagus , Hollandaise sauce
Branzino alla Livornese Fresh sea bass filet, pan seared and crusted, served over a light Livornese sauce.
Filetto di Manzo al Porto Pan seared marinated Black Angus beef tenderloin, Portobello mushrooms and Port-Dijon-Cream sauce.
Stinco di Agnello al vino rosso e Radicchio Slowly braised lamb shank with caramelized onions, radicchio and Barolo wine
Costata di Manzo al Gorgonzola Grilled marinated black Angus certified Rib eye, fanned out with Gorgonzola sauce
Pollo allo Champagne Pan seared chicken breast with shallots, sundried tomato in a champagne cream sauce ****************************************
A choice from our Desserts tray selection ($50.00 per person. Tax, gratuity and beverage not included.)
Published on Dec 19, 2011