Saint Valentine’s Day Menú 2017

APPETIZERS

Insalata ai Frutti di Mare
Seafood Salad with Prawns, Lobster, Octopus, Mussels and Clams

Carciofo alla Romana con Farro Perlato in Brodetto
Artichoke Brased with olive oil and Mint with Farro Perlato

Quaglia Farcita con Salsiccia, Funghi e Castagne
Free Range Quail Stuffed with Berkshire Pork Sausage, Mushrooms and Chestnuts with Fig and Port Wine Reduction

Ravioletti di Spinaci e Ricotta di Pecora All’Asiago

House Made Spinach and Ewe Ricotta  Tortelli with Asiago Cheese

ENTRÉES

Risotto Acquerello ai Funghi Porcini e Parmigiano
Aquerello Rice with porcini Musrhooms and Parmigiano

Carré d’Agnello in Crosta di Nocciola con Cavolo Nero
Hazelnut Crusted Rack of Domestic Lamb with Tuscan Kale

Dentice al Forno con Fave, Pastinaca e Patate
Oven Roasted Wild North Atlantic Red Snapper with Fava Beans, Parsnip and potatoes

Filetto di Manzo con Funghi e Tortino di Patate
Filet Mignon with Chanterelle Musrooms and Potato Torte

DESSERTS

Torta di Cioccolato con Mascarpone
Flourless Dark Chocolate with Mascarpone

Crostata di Mirtilli e Cocco
Blueberry and Coconut Tarte

Panna Cotta con Fragole

Panna Cotta with Strawberries