- Butternut Squash Ravioli
Fresh pasta stuffed with whipped Butternut Squash, Mascarpone, and spice blend served in sage brown butter.
- Veal Osso Bucco Ravioli
Fresh ravioli stuffed with Veal Shank seared and braised for 4 hours with Cabernet, carrots, celery, garlic and onion.
- Lobster & Crab Cappellacci
Handmade pasta, Lobster Meat, Crab Meat, Mascarpone Cheese, Vodka marinara Cream Sauce.
- Shrimp Francese
7 to 8 Butterfly Shrimp lightly floured served over a bed of sautéed spinach. Light light lemon butter sauce.
- Scallops & Asparagus
4 U10 Sea Scallops, Lemon Butter Sauce, Steamed Asparagus.
Cold water Lobster tail, Sea Scallops, Calamari, Shrimp, Clams, Mussels, Chilean Sea Bass, wine and tomato ragù and baby spinach.
- Chilean Sea Bass
6 oz. Chilean Sea Bass Filet with light Lemon sauce, Capers, roasted Cherry Tomatoes over a bed of sautéed Spinach.
Flank Steak pounded and stuffed with seasoned Italian Breadcrumbs, toasted Pine Nuts, Dried Cranberries, Fontinella Cheese with meat sauce.
- Veal Chop Siciliano
Veal chop, fresh Garlic, extra-virgin olive oil, White Wine, Italian seasoning, roasted Red Peppers and Vesuvio potatoes.
- Apricot Glazed Duck
Roasted 1/2 Duck (on the bone), French Apricot Glaze, Wild Rice
- Soup: Tomato Bisque
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