La Gran Degustazione
This lavish ten course tasting is perfect for an intimate group and is offered at the chef’s discretion.
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Spring 2011
Grilled Scallop Bruschetta
Godfrey Farm Asparagus Soup, Morel Mushrooms, Parmigiano Froth
Grilled Fiddlehead Ferns, Pignoli, Mozzarella di Bufala, Saba
Grilled Calamari, Crispy Parsnips, Extra Virgin Olive Oil
Egg Ravioli, Spinach and Ricotta Mousse, Black Truffle Butter Sauce
Rabbit Agnolotti dal Plin, English Peas, Pancetta, Rabbit Jus
Grilled Branzino, Caramelized Endive, Meyer Lemon & Caper Brown Butter
Grilled Magret of Duck, Grilled Porcini Mushrooms, Blueberry Sauce
Fontina (Valle d’ Aosta) Decadent & Meaty Cow’s Milk Cheese served with Crostini
Hazelnut Ganache Tartlette, Frangelico Chip Gelato
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Served with freshly brewed coffee & decaf
Dinner Menu is priced as $110++ per guest to include food, hot tea & coffee service
(++other beverages, cheese course, tax, & gratuity are additional).
MENUS ARE SEASONAL & PREPARATIONS ARE SUBJECT TO CHANGE WITH OUT NOTICE
Cindy Wolf & Tony Foreman · Restaurateurs
Julian Marucci · Executive Chef Tony Foreman · Wine Director
Il Classico
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Spring 2011
Lo Stuzzichino
Suppli al Telefono Crispy Risotto Filled with Mozzarella di Bufala
Salame Piccante with Pickled Ramps
Antipasto
Godfrey Farm Asparagus Soup, Parmigiano Froth
Antipasto
Baby Arugula Salad, Preserved Lemon, Pecorino Cheese, Lemon Vinaigrette
Primi
Casunsei - Sausage Filled Pasta, Parmigiano, Butter, Sage
Secondi
Grilled Branzino, Caramelized Endive, Meyer Lemon & Caper Brown Butter
Or
Grilled Chicken, Grilled Ramps, Soft Polenta, Sage Reduction
I Formaggi or Dolci
Fontina (Valle d’ Aosta) Decadent & Meaty Cow’s Milk Cheese served with Crostini
Or
Vanilla Panna Cotta, Hazelnut Praline, Salted Caramel Sauce
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Served with freshly brewed coffee & decaf
Dinner Menu is priced as $75++ per guest to include food, hot tea & coffee service
(++other beverages, cheese course, tax, & gratuity are additional).
MENUS ARE SEASONAL & PREPARATIONS ARE SUBJECT TO CHANGE WITH OUT NOTICE
Cindy Wolf & Tony Foreman · Restaurateurs
Julian Marucci · Executive Chef Tony Foreman · Wine Director
La Regina
All events with an expected attendance of 35+ to have choice from 2 Primi options, 2 Secondi options, and 2 Dolci options.
Groups exceeding 6o guests will be required to provide pre-counts or a select a set menu.
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Spring 2011
Lo Stuzzichino
Butlered to Guests & on Display during reception time
Prosciutto with Seasonal Accompaniment
Finocchiona Toscana with Seasonal Fruit
Grilled Shrimp with Speck
Crispy Asparagus, Pecorino Aïoli
Grilled Scallop Bruschetta
Seasonal Vegetable Bruschetta
Primi
Cannellini Bean Soup, Ramps, Pancetta, Crostini
Or
Acquerello Risotto, Seasonal Preparation
Or
Asparagus Salad, Prosciutto, Caprino Cheese, Pignoli
Secondi
Grilled Prime Creekstone Farm New York Strip, Caramelized Button Mushrooms, Onions, Pane di Como,
Gorgonzola Fonduta
Or
Corvina, Seasonal Preparation
Or
Confit of Rabbit Leg, Spring Garlic Purée, Fiddlehead Ferns, Rabbit Reduction
I Formaggi
Chef’s Selection of Regional Cheeses served with Crostini
($8 per guest Supplement for Cheese Course)
Dolci
Vanilla Panna Cotta, Hazelnut Praline, Salted Caramel Sauce
Or
Warm Chocolate Polenta Cake, Clear Caramel, Buttermilk Gelato
Or
Tiramisu Mascarpone Cream, Amaretti, Chocolate Gelée, Amaretto Froth
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Served with freshly brewed coffee & decaf
Dinner Menu is priced as $84++ per guest to include food, hot tea & coffee service
(++other beverages, cheese course, tax, & gratuity are additional).
MENUS ARE SEASONAL & PREPARATIONS ARE SUBJECT TO CHANGE WITH OUT NOTICE
Cindy Wolf & Tony Foreman · Restaurateurs
Julian Marucci · Executive Chef Tony Foreman · Wine Director
Il Principe
All events with an expected attendance of 35+ to have choice from 2 Secondi options, and 2 Dolci options.
Groups exceeding 6o guests will be required to provide pre-counts or a select a set menu.
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Spring 2011
Lo Stuzzichino
Butlered to Guests & on Display during reception time
Prosciutto with Seasonal Accompaniment
Bresaola della Valtellina with Breakfast Radishes
Olive and Robiola Tart
Grilled Shrimp with Speck
Suppli al Telefono Crispy Risotto Filled with Mozzarella di Bufala
Primi
Acquerello Risotto, Seasonal Preparation
Or
Escarole Salad, Toasted Pistachio, Golden Beets, Honey Vinaigrette
Secondi
Grilled Prime Creekstone Farm New York Strip, Caramelized Button Mushrooms, Onions, Pane di Como,
Gorgonzola Fonduta
Or
Corvina, Seasonal Preparation
Or
Grilled Chicken, Grilled Ramps, Soft Polenta, Sage Reduction
I Formaggi
Chef’s Selection of Regional Cheeses served with Crostini
($8 per guest Supplement for Cheese Course)
Dolci
Vanilla Panna Cotta, Hazelnut Praline, Salted Caramel Sauce
Or
Warm Chocolate Polenta Cake, Clear Caramel, Buttermilk Gelato
Or
Tiramisu Mascarpone Cream, Amaretti, Chocolate Gelée, Amaretto Froth
~
Served with freshly brewed coffee & decaf
Dinner Menu is priced as $69++ per guest to include food, hot tea & coffee service
(++other beverages, cheese course, tax, & gratuity are additional).
MENUS ARE SEASONAL & PREPARATIONS ARE SUBJECT TO CHANGE WITH OUT NOTICE
Cindy Wolf & Tony Foreman · Restaurateurs
Julian Marucci · Executive Chef Tony Foreman · Wine Director
Il Conte
All events with an expected attendance of 35+ to have choice from 2 Secondi options.
Groups exceeding 6o guests will be required to provide pre-counts or a select a set menu
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Spring 2011
Lo Stuzzichino
Butlered to Guests & on Display during reception time
Tuna Tartare
Crispy Asparagus, Pecorino Aïoli
Salame Piccante with Pickled Cauliflower
Suppli al Telefono Crispy Risotto Filled with Mozzarella di Bufala
Primi
Godfrey Farm Asparagus Soup, Parmigiano Froth
Or
Salad of Mixed Greens, Parmigiano, White Balsamico
Secondi
Grilled Branzino, Caramelized Endive, Meyer Lemon & Caper Brown Butter
Or
Lasagna Marchigiana: Rich Lasagna with Veal Ragu, Fonduta
Or
Grilled Chicken, Grilled Ramps, Soft Polenta, Sage Reduction
I Formaggi
Chef’s Selection of Regional Cheeses served with Crostini
($8 per guest Supplement for Cheese Course)
Il Dolci
Vanilla Panna Cotta, Hazelnut Praline, Salted Caramel Sauce
Or
Warm Chocolate Polenta Cake, Clear Caramel, Buttermilk Gelato
~
Served with freshly brewed coffee & decaf
Dinner Menu is priced as $59++ per guest to include food, hot tea & coffee service
(++other beverages, cheese course, tax, & gratuity are additional).
MENUS ARE SEASONAL & PREPARATIONS ARE SUBJECT TO CHANGE WITH OUT NOTICE
Cindy Wolf & Tony Foreman · Restaurateurs
Julian Marucci · Executive Chef Tony Foreman · Wine Director