Januuary 27-29, 2023

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- Butternut Squash Ravioli

Fresh pasta stuffed with whipped Butternut Squash, Mascarpone, and spice blend served in sage brown butter.

-  Veal Osso Bucco Ravioli  

Fresh pasta stuffed with Veal shank and mascarpone cheese. Marsala wine sauce. 

- Stuffed Gnocchi

Handmade Potato Pasta stuffed with Burrata cheese, Veal Ragu sauce. 

- Seafood Risotto  

Fresh Water Lobster Tail, Sea Scallops, Shrimp, Clams, Mussels, Calamari, Garlic, EV Olive Oil, Light Red Sauce, Risotto. 

- Lobster & Crab Cappellacci

Handmade pasta, Lobster Meat, Crab Meat, Mascarpone Cheese, Vodka marinara Cream Sauce.

- Scallops & Asparagus 

4 U10 Sea Scallops, Lemon Butter Sauce, Steamed Asparagus.

- Salmon Puttanesca   

8 oz. Salmon filet broiled, fresh tomato, Kalamata olives, black olives, capers, garlic, onion and Polenta cake. 

- Walleye Pike 

  12 to 14 ounce Walleye filet lightly floured and pan fried. Creamy Risotto. 

 -Stuffed Pork Tenderloin  

 Local pork tenderloin, tenderized, stuffed, baby spinach, imported prosciutto, fresh basil, roasted red pepper, provolone, white wine, garlic and olive oil sauce and Vesuvio potatoes.

 -Stuffed Peppers

 Red Bell Pepper, Ground Beef, Ground Sausage, Risotto, Parmigiana and Mozzarella Cheese roasted, Wild Rice.  

 - Veal Roberto   

Veal medallions, pounded thin, rolled and stuffed with spinach, Fontanilla, roasted cherry tomato, garlic, red pepper, all sautéed in a veal Bolognese, served over Paradelle pasta

- Soup: Lobster Bisque