Fresh Grouper (Adriatic style)To may taste this is a most succulent fish so in its preparation I simply create a modest costume of basil of Italian parsley of toasted garlic of Romas and red peppers and of kalamata olives white wine and lemon zest add a wonderful perform
Grilled Duck Breast RisottoAn arborio rice pouridgo made with homemade stock is flacked with Italian sausage roasted butternut squash and fresh herbs and spices grilled duck breast and asparagus tips add a smokiness and counter flavor respectively this is a signature dish
Eggplant EmiliaPanned points of seasoned eggplant sandwich fresh mozzarella the entree is topped with shrimp in a tomato vodka cream sauce and finished with green onions a loyal contingent of patrons embrace this dish to the extent they've damned me when we sell out
Filet with Porcini Mushroom SauceA 9 ounce filet is seasoned and marinated in garlic imbued olive oil wrapped in applewood bacon then cooked as desired we top the filet with a fortified stock reduction including spices and porcini mushrooms sweet, peppery and tender all that's missing is a full-bodied cabernet to sip
Dolci
Tirami-SuFolding, rolling, twisting or layering Italiano seem to have to do one or more in anything they prepare this dessert is the layering of espresso and cocoa, twice over. I lace the mascarpone with frangellica- I think it's best this way
Chocolate Bottom Creme BruleeYou're supposed to take a spoon and smack the caramelized sugar top thereby shattering it to be incorporated with the custard below the Belgium chocolate bottom offers a fianl sweetness then it's all over Napa nothing below the chocolate
NY CheesecakeNot Italian but I've been working on my version of cheesecake so long that I'll be damned if i don't take advantage of my toil thin in my humble opinion, is better than anything similar in the free world even mars topped with a pure raspberry puree
Veal (Sienna Style)Six ounces of scallopini veal are dusted with flour and touched with hot olive oil. An integral sauce includes toasted garlic, cream roasted red peppers and cornichons. I opened this restaurant 9 years ago with this dish - there's a reason it's still around
Lamb FlorentineA full-half rack of New Zealand lamb is pan-seared then braised. Toasted rosemary and roasted garlic are the predominate herb and spice traditionally served medium-rare, the chops are presented individually then topped with a skillet reduction of stock and white wine
Shrimp PappardelleA saute of applewood bacon, black tiger shrimp, artichoke hearts and roasted red peppers is paired with homemade pappardelle a pasta roughly 3 times as short as and 3 times as wide as fettucini. The slight addition of cream and vodka to our Northern tomato sauce offers a silkiness and alternate heat
Turkey Marsala with PolentaA scallopini of turkey breast is dusted with flour and flashed in hot olive oil. Onions and portobella mushrooms, fresh parsley and spices rich stock and marsala wine all contribute to this classic sauce the roasted polenta goes incredibly well with this dish this is a sleeper dish, but since it's my personal favorite you might try it
Backfin Lump Crab CakesToo much crabmeat combines with too little breadcrumbs delicate herbs and spices accent this popular entrees. Egg, cream and butter offer an appropriate density. Stove-top browned and oven-baked is the best cooking method in my opinion. Luciel says they are the better than her mother;s crab cakes she hails from Maryland
Bolognese Penne al FornoAlmost all trattoria in Northern Italy offer a ragu that is unique to their family lineage. Each tryly believes theirs is best kind of like chile or gumbo or barbecue - whatever mine's better attitude. Penne pasta and parmesan reggiano the king og cheeses are tossed and baked with our ragu slightly melted fresh mozzarella sits a top
Antipasti
BruschettaFour grilled bread rounds topped with fresh mozzarella. Two are topped with a porcini mushrooms glaze two are topped with roam tomatoes and a fresh basil pesto
Fried Green ToamtoesSlightly spicy and panned topped with juliened roasted red peppers and our caesar dressing
Mini CalzonesFilled with spinach pinenuts, sundried tomatoes and fontina cheese. Fried and served with our Northern tomato sauce
Roasted Artichoke HeartsBroiled with butter and fresh garlic- topped with zest of lemon
4 Cheese RavioliHomemade we use smoked gouda, fontina and mascarpone cheeses tossed with our Northern tomato sauce and finished with parmesan reggiano cheese
Roasted PolentaRoasted polenta points topped with a porcini mushroom glaze
Cajun PizzaHomemade dough Northern tomato sauce topped with mozzarella, parmesan and smoked gouda topped with applewood bacon, blackened shrimp and green onions drizzled with louisiana hot sauce
Secondi
Stuffed Chicken FantasticaFantastica refers to a dish imagined we use a combination of spinach, sundried tomatoes, caramelized onions and pinenuts bound with fontina and mascarpone cheeses the bread-crumb-coated stuffed chicken is panned then finished with a lemon wine deglaze
Seafood CrepeFlipped in house our crepe is filled with pan-seared scallops, fresh flounders and shrimp translucent onions combine nicely with a fontina wine-cream sauce topped with diced fresh Romas this dish is my wife favorite
Insalate
Gala Apple SaladOrganic field greens with toasted pecans, purple onions and feta cheese topped with our honey apple vinaigrette this is our most popular salad
Caesar SaladTorn leaf of Romaine tossed with our caesar dressing and finished with homemade croutons, sun-dried tomatoes, parmesan reggiano and fresh cracked peppercorn
Fresh Tomato and Mozzarella SaladSliced sun-ripened romas paired with fresh mozzarella we finish the salad with our fresh basil pesto this salad is simple, traditional and as good as it gets
Capricious SaladA whimsical salad it's purely what your waiter comes up If you don't know what type of salad you want this might be perfect
Zuppe
Tuscan VegetableA variety of fresh vegetables and cannelini beans fresh Italian parsley and basil accent this soup our stock is always homemade this makes for all the difference
Crab and CornCelery onion and garlic give this soup its depth our stock provides soul and cream gives it body fresh shucked corn and crabmeat create a fantastic flavor and this soup's name
Hats and BrothOur homemade tortellini are filled with seasoned chicken and mortadella then sleeped in a homemade chicken stock nuances of lemon and basil make for a light, fresh soup
Daily Chalkboard
Entrees
Stuffed Pork ChopW/ onions, parmeasan, roasted pablanos, and a red currant glaze
Stuffed Pork ChopW/ onions, parmeasan, roasted pablanos, and a red currant glaze
Lamb FlorentineA 1/2 rack of New Zealand lamb, braised in white wine, garlic, butter, and fresh rosemary
Shrimp and Scallop GeoneseW/ a lemon, butter, pesto, diced tomato, pinot grigio sauce
Seared HalibutMarinated in citrus, with a pineapple mango red chile sauce
Eggplant EmiliaW/ melted mozzarella, shrimp, and a tomato-vodka cream sauce
Veal PicattaW/ capers, carmelized onions, and diced tomato in a lemon-butter white wine sauce
Lobster FettucciniW/ roasted light green peppers, hickory smoked sausage, and a tomato cream sauce
