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    Dinner Menu

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    eatlocalmenus
    This document is a dinner menu that lists appetizers, salads, pastas, seafood, meats, and souffles. The appetizers include baked artichoke bottoms with crab and scallops, oysters baked with spinach and bacon, beef carpaccio, and an antipasto platter. The pastas include dishes with seafood, chicken and mushrooms. The seafood section highlights dishes such as salmon, swordfish, and shrimp. Meat options feature duck, veal, lamb and beef preparations. Souffles and a five-course champagne dinner are also available.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Dinner Menu

    Uploaded by

    eatlocalmenus
    196 views3 pages
    This document is a dinner menu that lists appetizers, salads, pastas, seafood, meats, and souffles. The appetizers include baked artichoke bottoms with crab and scallops, oysters baked with spinach and bacon, beef carpaccio, and an antipasto platter. The pastas include dishes with seafood, chicken and mushrooms. The seafood section highlights dishes such as salmon, swordfish, and shrimp. Meat options feature duck, veal, lamb and beef preparations. Souffles and a five-course champagne dinner are also available.

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    This document is a dinner menu that lists appetizers, salads, pastas, seafood, meats, and souffles. The appetizers include baked artichoke bottoms with crab and scallops, oysters baked with spinach and bacon, beef carpaccio, and an antipasto platter. The pastas include dishes with seafood, chicken and mushrooms. The seafood section highlights dishes such as salmon, swordfish, and shrimp. Meat options feature duck, veal, lamb and beef preparations. Souffles and a five-course champagne dinner are also available.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    196 views3 pages

    Dinner Menu

    Uploaded by

    eatlocalmenus
    This document is a dinner menu that lists appetizers, salads, pastas, seafood, meats, and souffles. The appetizers include baked artichoke bottoms with crab and scallops, oysters baked with spinach and bacon, beef carpaccio, and an antipasto platter. The pastas include dishes with seafood, chicken and mushrooms. The seafood section highlights dishes such as salmon, swordfish, and shrimp. Meat options feature duck, veal, lamb and beef preparations. Souffles and a five-course champagne dinner are also available.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Dinner Menu

    Appetizers Top

    Hot
    CARCIOFINI MARINI CAPESANTE AL LIMONE
    Baked artichoke bottoms filled with crab meat Sautee scallops in lemon-sherry sauce
    and scallops, glazed with lime holladaise $10.95
    $10.95

    OSTRICHE AL FORNO
    Fresh chesapeake Bay oysters baked with
    seasoned spinach, bacon, Pernod, and glazed
    hollandaise
    $10.95

    Cold
    BEEF CARPACCIO ROSETTE DI SALMONE
    with Truffled round toast on baby Belgian AFFUMICATO
    endive Rosebud of smoked salmon with garni of
    $10.95 shallots, olive oil, and capers
    $11.95
    ANTIPASTO IMPERIALE
    A fantasy of cold items
    $12.95

    Risottini
    RISOTTINO CON PESCE DEL RISOTTINO CON FUNGHI
    GIORNO Arborio rice with saffron, tossed with wild
    Arborio rice with a medley of fresh seafood mushrooms and freshly grated parmigiano
    and petite shrimp tossed in a spicy red clam reggiano
    sauce $10.95
    $10.95

    GNOCCHI ALLA NAPOLETANA


    With peas and tomato sauce
    $10.95

    Le Insalatine Top

    INSALATINA DEL KENTUCKY INSALATINA DI CESARE


    Kentucky limestone bibb letuce with walnuts, The classic Caesar of romaine lettuce, herbed
    goat cheese and orange supreme with croutons and freshly grated Parmesan cheese
    champagne vinaigrette prepared tableside
    $9.95 $8.95

    INSALATINA CAPRESE INSALATA ARLECCHINA


    Slices of fresh mozzarella cheese layered A medley of fresh lettuce with Gorgonzola
    between a fresh vine-ripened tomato with cheese tossed with extra virgin olive oil
    olive, cracked pepper and fresh basil balsamic vinegar
    $9.95 $8.95

    Pasta Top

    SPAGHETTI ALL'ARAGOSTA FETTUCCINI MONDELLO


    Spaghetti with lobster, baby shrimp, sun-dried Fettuccine tossed with shrimp and crab meat n
    tomatoes, asparagus tips, extra virinolive oil, a sauce of white wine, basil, garlic, and
    garlic, and Italian parsley tomato concasse
    $32.95 $25.95

    SPAGHETI AL PESCE E BASILICO AGNOLOTTI CON POLLO,


    Spagheti with seafood medley with fresh SPINACI, FUNGHETTI E
    garlic and basil sauce MASCARPONE
    Half moon shaped pasta filled with wild
    mushrooms and mascarpone cheese with
    FARFALLE A QUATTRO grilled chicken and spinach
    FORMAGGI $22.95
    Bow-tie shaped pasta tossed with prosciutto
    ham and peas, finished in a light cream sauce
    $21.95 CREPE AGOSTINO
    Delicate crepe wrapped around a blend of
    beef, veal, and chicken baked in a bechamel
    glazed marinara
    $21.95

    Pesce Top

    SALMONE ALLO CHAMPAGNE SOGLIOLA CON SALSA VERDE


    Grilled North Atlantic salmon with Whole Dover sole broiled and served with
    Champagne dill sauce, oriental mushroom sauteed oyster mushrooms and crab meat in a
    fennel salsa verde
    $24.95 MARKET PRICE

    BRANZINO AL RAGU DI GAMBERONI CON MOSTARDA


    MELENZANE Large Gulf shrimp served in a sauce of French
    Grilled sea bass with ragu of eggplant, onion mustard, curry and morels
    and celery $29.95
    MARKET PRICE
    SPECIAL FISH OF THE DAY
    PESCE SPADA MEDITERRANEO Ask your server
    Fresh grilled Swordfish with sauteed onions,
    capers, black olives and tomato concasse in a
    dry white wine sauce
    $29.95

    Secondi Top
    DUCK BREAST CHUTNEY COSTOLETTE DI VITELLO CON
    Duck breast in a Melba-Grand Marnier sauce SPINACI
    with walnut chutney Thick veal chop enhanced with fresh
    $28.95 rosemary, roasted garlic cloves, grape
    tomatoes, and spinach
    INVOLTINI DI VITELLO $35.95
    SINATRA
    Scaloppine of veal rolled around seasonal COSTOLETTE D'AGNELLO
    spinach, pine nuts and raisins with Barolo Roasted rack of lamb for two served with a
    wine sauce fresh rosemary and red wine demi-glaze
    $28.95 $59.00

    BISTECCA AL ROSMARINO CON


    VITELLO SALTIMBACCO
    Scaloppine of veal with fresh sage, thinly FUNGHETTI TRIFOLATI
    sliced prosciutto ham and fresh mozzarella 14 oz. prime center-cut strip loin enhanced
    cheese with fresh rosemary
    presented in a light white wine sauce $34.95
    $28.95

    TOURNEDOS AU COGNAC
    VITELLO GABRIELE Twin medallions of center-cut prime beef
    Scaloppine of veal served in a delicate white tenderloin broiled and presented in fine
    wine sauce flavored with capers, sliced cognac and shallots.Finished in a cream sauce
    mushrooms, honeydew and cantaloupe melon $34.95
    $28.95

    FILETTO RIPIENO
    FILETTO DI VITELLO MADEIRA Beef tenderloin stuffed with Stilton cheese
    Filet of veal stuffed with smoked gouda and and wild mushrooms in dry vermouth
    pancetta in a Madeira wine sauce peppercorn sauce
    $28.95 $34.95

    POLLO CON ASPARAGI


    Farm raised airline breast of chicken with
    asparagus tips, sun-dried tomatoes and
    gorgonzola cheese
    $24.95

    SOUFFLES
    Please order with Entrees
    $10.50

    CHAMPAGNE DINNER
    Five-course dinner created daily by Chef Agostino. Includes champagne with dessert, available
    for entire table
    $100 per person

    All entrees served with vegetables and potatoes of the day

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