Restaurant Week 2010: January 11-17

Lunch $20.10
(not including tax and gratuity)

Choice of:
House-made Duck and Apricot Sausage served on
Creamy Pistachio Polenta with Salsify Ragu
-or-
Composed Salad of Avocado, Mango and Roasted Shrimp with a
Roasted Shallot Vinaigrette and Micro Cilantro
-or-
Potato Cake filled with Robiola Cheese served with Baccala braised with
Cipollini Onions and Cauliflower
-or-
Roasted Portobello Mushroom Cap with Red Onion, Goat Cheese and
Oven Dried Tomatoes served on Pan Wilted Arrugola

Choice of:
Penne Pasta with a Sauce of Peppers, Onion, Crushed Tomato and
Spicy Lamb Sausage topped with Pecorino Cheese
-or-
Tomato Taglierini with Seared Scallops and Local Baby Clams
in a broth with Basil and Roasted Garlic
-or-
Spinach Fettuccine with Crushed Tomato, Roasted Garlic, Eggplant,
Fresh Marjoram and Smoked Mozzarella
-or-
Pan Seared Skate Wing on Zucchini Puree with Sautéed Oyster Mushrooms,
Roasted Fennel and a Sweet Red Pepper Sauce
-or-
Pan-Roasted Quail with Sautéed Fingerling Potatoes with Black Olives and
Tomato Filets dressed with a Thyme Demi
-or-
Pork Rib Chop “Milanese Style” served with Roasted Red Potatoes and
Mixed Baby Greens, dressed with a Truffled Rice Wine Vinaigrette

Choice of:
Tirami Su wrapped in Chocolate served with Raspberries and a Raspberry Sauce
-or-
Ricotta and Chestnut Cheesecake with Sautéed Apples in a
Caramel Sauce with Candied Pecans
-or-
Warm Chocolate Tart with a Pomegranate Crème Anglaise and Hazelnut Gelato

Dinner $35.10
(not including tax and gratuity)

Choice of:
House-made Duck and Apricot Sausage served on
Creamy Pistachio Polenta with Salsify Ragu
-or-
Composed Salad of Avocado, Mango and Roasted Shrimp with a
Roasted Shallot Vinaigrette and Micro Cilantro
-or-
Potato Cake filled with Robiola Cheese served with Baccala braised with
Cipollini Onions and Cauliflower
-or-
Roasted Portobello Mushroom Cap with Red Onion, Goat Cheese and
Oven Dried Tomatoes served on Pan Wilted Arrugola

Choice of:
Agnolotti filled Braised Beef Short Ribs and Roasted Red Potatoes,
tossed in its braising liquid with Grated Montasio Cheese
-or-
Rigatoni Stuffed with Maine Lobster and Broccoli simmered in a Sauce of Lobster,
Tomato and Carrots with chopped Chervil
-or-
Spinach Fettuccine with Crushed Tomato, Roasted Garlic, Eggplant,
Fresh Marjoram and Smoked Mozzarella
-or-
Pan Seared Skate Wing on Zucchini Puree with Sautéed Oyster Mushrooms,
Roasted Fennel and a Sweet Red Pepper Sauce
-or-
Domestic Lamb Chops with a Small tower of Potato Artichoke and
Thyme with Sautéed Spinach and a Rosemary Sauce
-or-
Roasted Quail with a Quail and Black Truffle Sausage filling served with
Carrots and Turnips sautéed with Pancetta and a Pear Demi Sauce

Choice of:
Tirami Su wrapped in Chocolate served with Raspberries and a Raspberry Sauce
-or-
Ricotta and Chestnut Cheesecake with Sautéed Apples in a
Caramel Sauce with Candied Pecans
-or-
Warm Chocolate Tart with a Pomegranate Crème Anglaise and Hazelnut Gelato