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Hot
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CARCIOFINI MARINI
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Baked artichoke bottoms filled with crab meat and scallops, glazed with lime holladaise |
OSTRICHE AL FORNO
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Fresh chesapeake Bay oysters baked with seasoned spinach, bacon, Pernod, and glazed hollandaise |
CAPESANTE SALTELLATE CON OLIO E LIMONE
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Sauteed scallops with olive oil and lemon |
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GNOCCHI CON PISELLI
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Potato dumpling tossed with peas and prosciutto in a light tomato-basil |
RISOTTO PESCATORE
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Italian style rice, fresh scallops. Gulf shrimp and a medley of other fresh seafood tossed in a spicy red clam sauce |
RISOTTO CON FUNGHI
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Arborio rice with saffron, tossed with wild mushrooms and freshly grated parmigiano Reggiano |
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Cold
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ANTIPASTO IMPERIALE
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A fantasy of cold items
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PROSCIUTTO E MELONE
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Thin slices of Prosciutto Di San Daniele served with honeydew and cantaloupe melon |
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INSALATINA DE KENTUCKY
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Kentucky limestone bibb letuce with walnuts, goat cheese and orange supreme with champagne vinaigrette |
INSALATINA CAPRESE
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Slices of fresh mozzarella cheese layered between a fresh vine-ripened tomato with olive, cracked pepper and fresh basil |
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INSALATA DI CESARE
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The classic Caesar of romaine lettuce, herbed croutons and freshly grated Parmesan cheese prepared tableside |
INSALATA ARLECCHINA
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A medley of fresh lettuce with Gorgonzola cheese tossed with extra virgin olive oil balsamic vinegar |
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SPAGHETTI ALL'ARAGOSTA
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Spaghetti with lobster, sun-dried tomatoes, asparagus tips, extra virinolive oil, garlic, and Italian parsley |
SPAGHETI AL PESCE E BASILICO
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Spagheti with seafood medley with fresh garlic and basil sauce |
FETTUCCINI ALLA NORMA CON GAMBERETTI
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Fettuccini tossed with eggplant and shrimp in a fresh tomato sauce |
CREPES AMALFITANE
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Crepes wrapped around a blend of beef, veal and chicken, baked and finished in a bechamel glazed marinara sauce |
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FETTUCCINE MONDELLO
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Fettuccine tossed with shrimp and crab meat n a sauce of white wine, basil, garlic, and tomato concasse |
AGNOLOTTI CON POLLO, SPINACI, FUNGHETTI E MASCARPONE
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Half moon shaped pasta filled with wild mushrooms and mascarpone cheese with grilled chicken and spinach |
GNOCCHI CON PISELLE E POMODORO
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Potato dumplings with peas in tomato sauce |
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SALMONE IN CROSTA DI PINOLI
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Pine nut encrusted salmon in red pepper carrot sauce |
PESCE SPADA CON CAPPERI E OLIVE SCHIACCIATE
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Swordfish with capers and crushed olives in a fish fume sauce |
BRANZINO AL RAGU DI MELENZANE
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Grilled sea bass with ragu of eggplant, onion and celery |
TONNO AL BALSAMICO
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Seared tuna with vegetable relish in a 25-year-old balsamic sauce |
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SOGLIOLA CON SALSA VERDE
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Whole Dover sole broiled and served with sauteed oyster mushrooms and crab meat in a salsa verde - Market Price |
AROGOSTA AL SAPORE DI MARE
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South African lobster tail, sauce of crab meat, baby carrots, and fresh dill - Market Price |
GAMBERONI CON MOSTARDA
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Large Gulf shrimp served in a sauce of French mustard, curry and morels |
GAMBERONI ALLA GRIGLIA
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Gulf shrimp marinated in olive oil and fresh herbs with a touch of garlic and lemon |
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INVOLTINI DI VITELLO SINATRA
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Scaloppine of veal rolled around seasonal spinach, pine nuts and raisins with Barolo wine sauce |
BOCCONCINI DI VITELLO AL PROSCIUTTO
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Scaloppine of veal served with fresh sage, thinly sliced prosciutto ham and fresh mozzarella cheese presented in a light white wine sauce |
VITELLO GABRIELE
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Scaloppine of veal served in a delicate white wine sauce flavored with capers, sliced mushrooms, honeydew and cantaloupe melon |
COSTOLETTA DI VITELLO AL TARTUFO NERO E PANNA
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Thick veal chop finished in a sauce of cream with black truffle |
FILETTO DI VITELLO MADEIRA
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Filet of veal stuffed with smoked gouda and pancetta in a Madeira wine sauce |
FILETTO DI VITELLO AL LIMONE*
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Filet of veal in a lemon sauce with capers and fresh tarragon |
COSTOLETTE DI VITELLO
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Veal rack encrusted in bread crumbs and fine herbs |
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COSTOLETTE D'ANGELLO
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Roasted rack of lamb for two served with a fresh rosemary and red wine demi-glaze |
ANATRA CON FICHI E CIPOLLINE
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Breast of duck with figs and caramelized baby onions |
BISTECCA AL ROSMARINO CON FUNGHETTI TRIFOLATI
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14 oz. prime center-cut strip loin enhanced with fresh rosemary |
FILETTO RIPIENO
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Beef tenderloin stuffed with Stilton cheese and wild mushrooms in dry vermouth peppercorn sauce |
POLLO RIPIENO CON POMODORO SECCO FORMAGGI E PROSCIUTTO
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Boneless breast of chicken filled with prosciutto, sun-dried tomatoes and fontina cheese in a rich Madeira wine sauce |
POLLO CON ASPARAGI
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Farm raised airline breast of chicken with asparagus tips, sun-dried tomatoes and gorgonzola cheese |
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All entrees served with vegetables and potatoes of the day
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* Notes Heart Healthy Eurospa Items
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