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

 

  1. – CAPRECE WITH CAPICOLA MEAT

Slices of tomato, fresh Mozzarella cheese and basil drizzled with Chef’s balsamic vinaigrette and Capicola meat.

 

  1. – 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.

 

SALAD INCLUDED

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.

 

  1. VEAL VALDOSTANA

Veal stuffed with prosciutto de Parm, Fontina cheese, Parmigiano cheese served with veal deglazed stock, white wine sauce and mushrooms.

 

  1. STUFFED WILD ALASKA SALMON

      Stuffed with crab meat, scallops and shrimp served with lobster sauce and vegetables.

 

  1. BROILED SWORD FISH 

Broiled with a scallop and shrimp served with lemon garlic sauce and vegetables.

 

  1. BEEF WILLINGTON

Filet mignon wrapped in goose pâté and puff pastry served Bordoloise sauce and sautéed vegetables.

 

Coffee, Hot Tea and Dessert included.

$ 43.95 per person not included tax, drinks or gratuity.

(Fixed priced menu no substitutions, no exceptions)

Kids menu available. (Ask your server)