Appetizers
Asparagus wrapped in Prosciutto and roasted peppers drizzled with aged balsamic
Baby Octopus marinated with sun-dried tomatoes, celery & fresh pear
Mozzarella with Roasted Peppers, tomatoes & fresh basil
Smoked Salmon, topped with marinated onions, capers and toasted bread
Bresaola, air-dried beef, served with mache, artichokes, lemon & extra virgin olive oil
Beef Carpaccio, thinly sliced raw filet mignon topped with arugula, parmesan & truffle oil
Seasonal wild mixed Mushrooms sautéed in garlic, oil, arugula, cherry tomatoes &
topped with smoked mozzarella
Bay Scallops and Shrimp sautéed with fresh tomatoes, rosemary & beans
Mussels steamed with white wine, tomato & garlic
Soup-Puree of fresh Broccoli
Salads & Sides
Organic Mix green salad with plum tomatoes, dressing of parmesan, vinegar, shallots
& olive oil
Baby Arugula and Beets with a fresh raspberry vinegar dressing
Goat cheese salad with baby spinach, honey, pine nuts & sherry wine vinegar
Classic Caesar Salad with croutons and anchovies
Endive, fennel, mushrooms, artichokes and hearts of palm salad with shaved parmesan
in lemon & olive oil
LUCE salad with avocado, arugula, hearts of palm & sliced parmesan cheese
Sautéed Mixed Mushrooms
Sautéed Spinach
Grilled Asparagus with parmesan cheese
Sautéed Broccoli Rabe
Pasta
Penne with plum tomato sauce, fresh basil & chopped fresh mozzarella
Garganelli with eggplant, zucchini, tomatoes, basil & dry ricotta
Homemade Ravioli filled with spinach, ricotta & finished with mushroom sauce
Gnocchi, homemade potato dumpling with three cheeses & topped with walnuts
Taglierini with diced chicken breast, sweet peppers & light tomato sauce
Fettuccine with Smoked Salmon, vodka, cream & peas
Black Linguine with arugula, crab meat & cherry tomatoes
Spaghetti with tender juicy shrimp, broccoli rabe, sautéed in olive oil & garlic with crush red pepper
Pappardelle with duck ragu flavored with rosemary & black olives
Risotto with wild mushrooms, white truffle oil and truffle cream (allow approx. 30 min.)
Entrées
Grilled Salmon served with daily selected grilled vegetables
Center-Cut Tuna grilled, served with roasted potatoes, sautéed spinach and wasabi
Red Snapper Filet, almond crusted, sautéed with white wine, lemon, served with sautéed vegetables
Branzino, whole Mediterranean Bass baked in a crust of sea salt and fresh herbs,
served over vegetables (allow approx. 30 min.)
Chicken Sopreze, pounded breast of chicken dipped in parmesan, finished with
sautéed artichokes & peas
Chicken Paillard, grilled breast of chicken, served with spinach and carrots
Veal Scaloppine served with red beets, spinach and goat cheese
Veal Scaloppine over porcini mushrooms and finished with tartufo cream sauce
New York Strip Steak dry aged, served with vegetables
Center-Cut Filet Mignon wrapped in pancetta & topped with gorgonzola cheese
Veal Chop, extra thick cut served over sauteed mushrooms and grilled vegetables |
