“New Year’s Eve 2007”
Three Course Meal - $69 per person
Five Course Meal - $89 per person
Three Course Meal
$69. Per person + tax and gratuities
Starters and Salads
Wild mushroom soup
New Zealand mussels with a saffron cream sauce
Bruschetta - toasted Tuscany bread with Roma tomatoes, basil & extra virgin olive oil
Warm Portobello mushroom topped with Roma tomatoes & goat cheese
Caprese - Fresh mozzarella, roasted red peppers & prosciutto
Shrimp and Broccoli rabe sautéed with garlic and oil
Classic Caesar
Arugula - Vermont goat cheese, Bermuda onions tossed with fresh lemon juice & extra virgin olive oil
Rusticana - organic greens, gorgonzola cheese, raisins, walnuts & tomatoes, balsamic vinaigrette
Entrees
Risotto - Rock shrimp & asparagus, touch of saffron
Ravioli - chicken & wild mushrooms with cannellini beans, Roma tomatoes, garlic and oil sauce
Linguine Nostra - homemade black linguine with shrimp, clams, mussels and calamari
in a Marinara sauce
Chicken Brianna - with sun dried tomatoes, roasted peppers in a balsamic vinegar reduction
Veal Toscana - veal scaloppini with asparagus & shiitake mushrooms in a gorgonzola cream sauce
Sea Bass - pan roasted with a lemon caper sauce with vegetable risotto
Salmon - Blackened with garlic mash potatoes, sautéed vegetables
Filet Mignon - Grilled with a rich demi-glace, whipped potatoes and sautéed spinach
Three Musketeers - Shrimp, veal & chicken sautéed with a lemon wine sauce
Coffee, tea and desserts
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Five Course Meal with
Champagne toast with hat and noisemakers
$89. Per person + tax and gratuities
Starters
Wild mushroom soup
New Zealand mussels with a saffron cream sauce
Bruschetta - toasted Tuscany bread with Roma tomatoes, basil & extra virgin olive oil
Warm Portobello mushroom topped with Roma tomatoes & goat cheese
Caprese - Fresh mozzarella, roasted red peppers & prosciutto
Shrimp and broccoli rabe sautéed with garlic & oil
Salads
Classic Caesar
Arugula - Vermont goat cheese, Bermuda onions tossed with fresh lemon juice & extra virgin olive oil
Rusticana - organic greens, gorgonzola cheese, raisins, walnuts & tomatoes, balsamic vinaigrette
Intermezzo (Sorbets)
Entrees
Risotto - Rock shrimp & asparagus, touch of saffron
Ravioli - chicken & wild mushrooms with cannellini beans, Roma tomatoes, garlic and oil sauce
Linguine Nostra - homemade black linguine with shrimp, clams, mussels and calamari
in a Marinara sauce
Chicken Brianna - with sun dried tomatoes, roasted peppers in a balsamic vinegar reduction
Veal Toscana - veal scaloppini with asparagus & shiitake mushrooms in a gorgonzola cream sauce
Chilean Sea Bass - pan roasted with a lemon caper sauce served with vegetable risotto
Salmon - Blackened with garlic mash potatoes, sautéed vegetables
Filet Mignon - Grilled with a rich demi-glace, whipped potatoes and sautéed spinach
Three Musketeers - Shrimp, veal & chicken sautéed with a lemon wine sauce
Coffee, tea and desserts
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