“Capodanno alla Grolla” New Year's 2013 Menu’ Appetizers Choice :
Zuppa di lenticchie An Italian Good luck tradition to start the New Year, Lentil soup ,tomato and basil
Burrata Fresca Home made fresh Burrata served with Tomato sliced, marinated roasted Bell Peppers and Pesto Oil ]
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.
Carne Salata Cured Beef Tenderloin marinated ,thin sliced served with Arugola, Hearts of Palm, Red Onions Avocadoes, Cherry Tomatoes , Capers Lemon Vinaigrette
Focaccina Home made Focaccina with Liver Pate’, Bruschetta, Hummus, Tapenade
Carpaccio di Barbabietola Beet Carpaccio seasoned with spicy pecans, crispy pancetta and gorgonzola fondue.
Tortino di Melanzane Traditional eggplant baked with Mozzarella, Tomato and basil baked and served with a light tomato sauce and basil oil and fried Leeks
Polpette di Granchio Stone crab cake stuffed with Bufala mozzarella in a citrus cayenne sauce.
Capesante Bellavista Fresh Mexican diver sea scallops 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 Red pepper flavored homemadeFettuccine pasta sauté with large Prawns, cherry tomato and basil , Sherry wine sauce
Risotto al Salmone affumicato e Champagne Italian Arborio rice slowly cooked with Smoked Salmon ,Italian Champagne and Fontina cheese
Ravioloni di Granchio e Asparagi Large Ravioli stuffed with Stone Crab, Shrimp and Asparagus in a Creamy Lobster Sauce
Branzino alla Livornese Fresh Alaskan day boat Halibut 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 sauce
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, sun dried tomato in a champagne cream sauce ****************************************
A choice from our beautiful Desserts selection ($50.00 per person. Tax, gratuity and beverage not included.)
Published on Dec 30, 2013