| |
| Amuse
Chef's Selection |
| |
| Passato Di Aragosta-
Maine lobster bisque with lemongrass essence and a puff pastry
crown |
| Carpaccio
Di Tonno- Thinly sliced "Sashimi Grade" Ahi
Tuna with shaved fennel, watermelon, micro arugula and lemon-horseradish
vinaigrette |
| Agnolotti
Con Funghi Porcini -
Wild mushroom and black truffle agnolotti with a marsala and
porcini mushroom cream sauce |
| |
| Intermezzo-
Peach-Champagne Sorbetti |
| |
| |
| Guests
choice of: |
| |
| Salmone Al Profumo
Di Tartufo- Oven roasted Salmon
served over a risotto of organic asparagus and creme fraiche
with white truffle essence |
|
| Filetto Di Bue-
Oven roasted Filet Mignon, served over “Fonduta”
whipped potatoes with organic vegetables and a fresh green peppercorn
sauce |
| |
| Costoletto Di Vitello-
Free –range Veal Chop with imported mushrooms, broccolini,
fonduta whipped potatoes and a Barolo wine reduction sauce |
| |
| Trio di Dolce-
A trio of desserts featuring Chocolate-Kahlua pot-de-creme,
sweet chocolate creme Brulee and a semi-sweet chocolate pistachio
nut truffle |
| |
| Coffee
or Tea |
| |
|
$89.99 per person plus tax and 18% service charge |
| Price
and menu items are subject to change |
