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Cena di San Valentino February 14, 2013

Shrimp Bisque Ahi Tuna Tartar Diced Ahi tuna with red onion, capers, Fresh avocado and grilled crostini

Insalata Primavera Organic baby greens tossed with a red onion port wine vinaigrette, cucumber goat cheese strawberries and pine nuts

Insalata di Pere e Roquefort

Organic Baby greens, pears, spicy pecans, grapes, Roquefort cheese citrus vinaigrette

Bruschetta alla Romana

Grilled garlic crostinis topped with marinated diced tomatoes, fresh mozzarella, and an aromatic olive oil

Carpaccio di Barbabietola

Roasted baby red beets sliced thinly and topped with arugula, gorgonzola fondue, spiced pecans and crispy pancetta


Fresh mozzarella paired with ripe tomatoes, basil, and aromatic olive oil

Funghi misti

Flash sautĂŠ of oyster, crimini, and shitake mushrooms with parsley and garlic over arugula

Asparagi Zola

Grilled firm polenta accompanied with grilled asparagus with a gorgonzola fondue

Polpette di Granchio two crab cakes stuffed with fresh mozzarella flash fried over a cayenne citrus sauce

Capesante Mexican Diver sea scallops wrapped in angel hair, flash fried served over a lobster cream sauce with a basil oil


Vegetarian options available upon request

Coda Alla Vaccinara House made Pappardelle with braised ox tail ragout, finished with a whipped chèvre

Cappellini al Basilico e Pomodoro

Angel hair sautéed with fresh tomato, basil and extra virgin olive oil

Linguine Saporite

Sauté of shrimp, roasted bell peppers, garlic, capers and kalamata olives with white wine, fresh tomato and basil

Penne alla Vodka

Penne sautéed with shallots, tomato, basil, creamy vodka sauce

Risotto Frutti di Mare

Slow cooked Arborio rice with clams, mussels, sea scallops, shrimp and calamari with fresh tomato and red pepper flakes

Tortellini Prosciutto e Piselli

Ricotta filled tortellini tossed with ham, green peas and alfredo sauce

Ravioli di Granchio e Aragosta

House made roasted red pepper ravioli stuffed with shrimp and crab meat, tossed with a brandy infused lobster cream, topped with Maine lobster

Salmone Ripieno

Norwegian Salmon filet stuffed with fresh crab meat, Lemon chive sauce

Cernia in Guazzetto

grouper filet sautéed with garlic, white wine, fresh tomato, arugula and aromatic oil, topped with jumbo sea scallop

Halibut Livornaise

Atlantic halibut filet with an herb bread crumb crust, baked and served over crushed tomatoes, kalamata olives, capers, and oregano

Braciola di Maiale Valdostana Lightly tenderized center cut pork chop, pan seared and topped with proscuitto crudo, and fontina, Finished with a sage demi glace

Beef Cacciatore Short Ribs Braised short ribs in garlic, rosemary, & white wine demi glace

Petto d’Anatra Pan seared duck breast finished with a shallots, mushrooms, tomatoes concasse, parsley and demi glace

Carre d’Agnello New Zealand rack of lamb, marinated and oven roasted with a rosemary infused red wine demi glace

Scalloppine di Vitello Capricciosa Two veal cutlets breaded and pan seared, topped with fresh mozzarella, marinated diced tomatoes, basil and an aromatic olive oil

----C hoice from our delectable D essert tray----

Vegetarian options available upon request

Valentines Day menu  

Come celebrate love with us!

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