NEW YEAR’S EVE 2018
CHOICE OF APPETIZER
1.- PASTA RIGATONI WITH BOSCAIOLA SAUCE
Sauce made with Pancetta, peas, carrots and red onions in a light tomato sauce with a touch of cream.
AVAILABLE AS MAIN COURSE
- – CAPRECE WITH CAPICOLA MEAT
Slices of tomato, fresh Mozzarella cheese and basil drizzled with Chef’s balsamic vinaigrette and Capicola meat.
- – FRIED CALAMARI
Served with a reduction of balsamic vinaigrette sauce and cherry peppers.
4.- STUFFED SEAFOOD CLAMS
Stuffed with chopped clams, crab meat, scallops and shrimp with lemon sauce.
Spring Mix greens salad topped with slices of tomatoes, cucumbers, onions, radish, celery and mix fruit with balsamic vinaigrette dressing.
CHOICE OF MAIN COURSE
1.- CHICKEN ESCAROLE
Chicken breast stuffed with Prosciutto di Parm, sautéed Escarole, white beans, sundry tomatoes and Fontina cheese in a lemon juice, butter and white wine sauce with vegetables.
- – VEAL VALDOSTANA
Veal stuffed with prosciutto de Parm, Fontina cheese, Parmigiano cheese served with veal deglazed stock, white wine sauce and mushrooms.
- – STUFFED WILD ALASKA SALMON
Stuffed with crab meat, scallops and shrimp served with lobster sauce and vegetables.
- – BROILED GROUPER
Broiled with a scallop and shrimp served with lemon garlic sauce and vegetables.
- – BEEF WILLINGTON
Filet mignon wrapped in goose pâté and puff pastry served Bordoloise sauce and sautéed vegetables.
Coffee, Hot Tea and Dessert included.