New Year's Eve Menu

Tuesday, December 31 – From 4 - 10 PM

Executive Chef Juan Urbieta| Sous Chef Elliot Mumpy | Sous Chef Chris Cotter

 

 

Make Your Reservation


Menu is subject to change based on the availability of ingredients.


TRADITIONAL ITALIAN CUISINE

Four-course menu
125

Alba White Truffles (Tuber magnatum pico) have arrived!
Menu items marked with ❖ pair well with white truffles.
$75 supplemental per course
$125 supplemental for three courses

CUSTOMIZE YOUR MEAL & Choose your Culinary Journey

BY SELECTING ONE FROM EACH OF THESE COURSES:

Un Antipasto:  your small starter appetizer

Un Primo:  your small pasta course

Un Secondo:  your main course

Un Dolce:  your small dessert

Antipasti

Choose one of the following starter appetizers

❖ Crema di Zucca Gialla alle Spezie Invernali

Butternut squash soup with “winter spices”

❖ Fegato Grasso d’Anitra al Vino Moscato d’Asti Passito con Pere Caramellate

Seared duck foie gras, hazelnut, Moscato wine reduction, sautéed pear

Speck con Insalatina di Barbabietole e Caprino

Shaved smoked prosciutto with roasted beet and goat cheese salad

❖ Vitello Tonnato “Vitel Tonné Bartolotta”

 Roast veal loin, thinly sliced with savory tuna-anchovy-caper mayonnaise

❖ Capasanta ai Funghi Porcini

Seared jumbo scallop with porcini mushrooms, shaved parmigiano and d truffled sherry vinaigrette

Primi

Choose one of the following pasta courses

❖ Ravioli di Pecorino con Crema al Laticello e Zafferano

Pecorino-filled ravioli with buttermilk-saffron sauce

❖ Risotto all’Amarone con Radicchio e Pancetta

Creamy carnaroli rice whipped with red wine, radicchio, crispy pancetta

❖ Gnocchi di Pesce con Gamberetti e Asparagi

Dover sole and semolina gnocchi with sautéed shrimp, tomato, asparagus, white wine

❖ Uovo in Raviolo “Maestro Valentino”

Egg, ricotta, spinach raviolo with brown butter, Parmigiano-Reggiano

❖ Pappardelle con Ragu d’Anitra

Tuscan wide-ribbon pasta with red wine-braised duck ragù 

Secondi

Choose one of the following main courses

Petto di Pollo al Tartufo Nero

Seared skin-on chicken breast with Brussels sprouts and black truffle sauce

❖ Carre d’Agnello all’Aglio e Timo

Grilled lamb chops with a warm roasted garlic-thyme vinaigrette

❖ Rombo Chiodato alla Crema di “Bagna Cauda”

Mediterranean “nail-head” turbot, anchovy thyme sauce, savoy cabbage, leeks

Brasato al Barolo

Barolo wine-braised beef with creamy polenta
 

Fricasea di Astice in Salsa al Vermentino

Sautéed lobster fricassee with Vermentino wine sauce

Dolci

Choose one of the following desserts

Torta Russa

Almond cake in puff pastry crust

Crespella di Mela con Gelato

Warm apple-raisin crepe with vanilla bean gelato and Moscato sauce

Panna Cotta all’Espresso

Chilled espresso panna cotta

Sorbetti Fatti da noi

Trio of house-made sorbets: champagne, apricot, and mixed berries

Classico Tiramisu’ del Ristorante dal 1993

Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa

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