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Lunch Prix Fixe, $24.07 |
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First Course |
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Fior Di Latte |
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san marzanno tomato, tapenade, confit lemon, pesto |
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Carpaccio of Beef |
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"malatesta" |
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Gazpacho |
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watermenol, tomato & mint |
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Second Course |
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Grilled Herbed Salmon Roulade |
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romaine hearts with warm lemon vinaigrette, anchovy, capers & chives
half cooked heirloom tomato, olives
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Chicken "Al Mattone" |
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cooked under a brick with cauliflower croquette, eggplant agrodolce, rosemary pan jus |
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Artichoke ravioli |
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pancetta & parmesan |
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Dessert |
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Carrot cake |
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cream cheese icing, cinnamon icecream, currant coulis |
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Greek Yogurt Sorbet |
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fresh cantaloupe, honey-lime soup |
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Chocolate Mousse |
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chocolate sablé cookie, candied fruit & coconut cream |
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Dinner Prix Fixe, $35 |
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Arugula Salad |
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pear & bresaola |
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grey salt, pink peppercorns, lemon, olive oil, chives |
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Fricasse of Mushrooms |
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creamy polenta, truffle red wine sauce |
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Roasted red Snapper |
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clam fava corn chowder |
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Chicken "Al Matone" |
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cooked under a brick with cauliflauwer croquette, eggplant agrodolce, rosemary pan jus |
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Roasted prime beef |
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barolo sauce, french gnocchi, arugula |
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Carrot cake |
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cinnamon icecream, currant coulis
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Greek Yogurt Sorbet |
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fresh cantaloupe, honey-lime soup
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Chocolate Mousse |
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chocolate sablé cookie, candied fruit & coconut cream |
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Executive Chef Mathieu Palombimo |
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Sous Chef, Manuel Honrado |
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Sous Chef, Milton Carrasco |
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Pastry Chef, Guillermo Concha |
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| 18% gratuity will apply for parties of six or more |
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