specialS SEPTEMBER 13-15, 2024

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 Cacio e Pepe Ravioli 

 Butternut Squash Ravioli

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

 Lobster & Crab Meat Cappellacci

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

 Scallops and Asparagus

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

 Pappardelle Veal Ragu  

Handmade Pappardelle, Veal and Tomato ragù, baked Burrata.

 Squid Ink Pasta   

Handmade Squid Ink Fettuccine, Fresh Water Lobster Tail, Sea Scallops, Shrimp, Clams, Mussels, Calamari, Garlic, EV Olive Oil, Light Red Sauce.

 Salmon Aragusto  

8 oz. Filet of Salmon served over a homemade bed of Spinach Fettuccini. Lobster cream sauce. 

 RumChata  Halibut 

 8 oz Halibut filet topped with toasted Macadamia nuts. Rumchata cream sauce  

 Grecian Rack of Lamb 

 12 oz New Zealand rack of lamb, broiled, lemon, oil. Oregano sauce.  

 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.

 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: Pasta Fagioli