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SAMPLE DINNER MENU |
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Wine Spectator Award of Excellence |
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ANTIPASTI |
Cappesanti
grilled U-10 sea scallops with baby mache and mango
Jicama salsa |
14.00 |
Melazzane
Pan seared Violetta eggplant topped with Heirloom
tomatoes and gorgonzola baked and drizzled with aged
balsamic vinegar and garden basil |
13.00 |
Antipasto di Paci
Prosciutto di Parma, aged Pecorino, sweet Caciotterini,
roasted Holland peppers, artichokes and marinated black
olives |
16.00 |
Sardine Marinate
fresh sardines imported from Portugal marinated in white
vinegar, extra virgin olive oil, garlic, parsley and red
pepper flakes, served over baby arugula and baby white
potatoes dressed with extra virgin olive oil and lemon |
14.00 |
Bruschetta all’Aragosta
fresh Maine lobster, native sweet corn and heirloom
tomatoes lightly sautéed in butter, garlic and fresh
basil, served on grilled Ciabatta crostini |
14.00 |
Fichi con Mascarpone
fresh Black Mission Figs stuffed with hazelnut
mascarpone, wrapped with speck and drizzled with white
Balsamic syrup |
11.00 |
Polpette alla Rosie
3 medium meatballs made with veal, beef, pork, pine
nuts, raisins, parmigiano, sweet onions, garlic and
parsley with marinara |
12.50 |
Peperoni alla Griglia
Hot Peppers (ranging from medium hot to very hot),
grilled and served room temperature with cured black
olives, caramelized garlic and Provolone |
11.00 |
Gamberi alla Griglia
Gulf shrimp, grilled with extra virgin olive oil, garlic
and balsamic vinegar over a bed of baby arugula |
14.00 |
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INSALATA |
Insalata
Mista con Gorgonzola
mesclun greens dressed in extra virgin olive oil and
balsamic vinegar over a slice
of imported organic Dolce sweet and creamy gorgonzola |
10.50 |
Insalata con
Arancio
mesclun greens with fresh orange segments, creamy goat
cheese and toasted slivers of almonds dressed in extra
virgin olive oil and balsamic vinegar |
10.50 |
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ENTRÉES
PASTA
(Half orders are available as an appetizer) |
Fettuccine alla Norma
fresh homemade fettuccine tossed with a sauce of
caramelized eggplant (“Violetta di Firenze”, an heirloom
Italian eggplant), garlic, fresh “ugly” tomatoes,
Vidalia onions, red pepper flakes, extra virgin olive
oil, a touch of butter, parsley, basil and shaved aged
Pecorino |
24.00 |
Ravioli Tre Formaggi
fresh homemade ravioli filled with ricotta, parmigiano
and goat cheeses with a sauce of sautéed garlic, baby
arugula, cherry tomatoes, extra virgin olive oil, red
pepper flakes, salt and pepper |
24.00 |
Pappardelle con Salsiccia e Peperoni
fresh homemade pappardelle tossed with housemade fennel
sausage, red and yellow Holland peppers, vidalia onions,
red pepper flakes, extra virgin olive oil and
caramelized garlic |
24.00 |
Fettuccine con Salsa di Carne o Pomodoro
fresh homemade fettuccine in a traditional meat sauce of
braised veal, pork and sirloin |
24.00 |
Linguine con Gamberi
fresh homemade linguine with pan seared gulf shrimp,
Holland cherry tomatoes, extra virgin olive oil, garlic,
white wine, basil and red pepper flakes and a touch of
butter |
26.00 |
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CARNE E
PESCE |
Merluzzo
Alaskan Black Cod, pan seared and served with sweet
fennel purée and garden tomato coulis and sauteed baby
spinach |
34.00 |
Agnello alla Griglia
top round Colorado lamb grilled with extra virgin olive
oil, garlic, parsley, salt and pepper, served with
grilled parmigiano polenta and a Portobello mushroom
with a charred tomato corn salsa |
32.00 |
Pollo al Limone
one half Amish Chicken oven roasted with white wine,
extra virgin olive oil, lemon juice, Vidalia onions,
capers and parsley, with roasted potatoes and
ratatouille |
26.00 |
Vitello Milanese
pan seared Veal Cutlet with housemade Ciabatta
breadcrumbs topped with baby arugula dressed in Toscano
extra virgin olive oil and Holland cherry tomato salad |
32.00 |
Bistecca con Insalata
dry aged Sirloin grilled with extra virgin olive oil,
garlic, parsley, salt and pepper, sliced and served over
mesclun greens dressed with extra virgin olive oil and
8-year old aged balsamic vinegar |
30.00 |
Paci Prime Dry-Aged
Sirloin
EXCLUSIVE PRIME DRY-AGED
SIRLOIN
grilled with extra virgin olive
oil, garlic, parsley, salt and
pepper,
served with
broccoli rabe and roasted
potatoes |
55.00 |
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