Mother's Day
Sunday, May 11th, 2008
It's her day...why not make her the happiest mother ever and join us on Sunday,
May 11th . This year, in addition to our spring menu, we will be offering a three course tasting menu for $30. There will also be a wine flight that will be matched with the dinner for an additional charge. Please call 238-1922 and make your reservation early as this night will surely fill up fast.
Three Course Tasting Menu
First Course
Chilled Asparagus Soup
or
Insalata Lombardino
Second Course
Wood Grilled Wild Salmon
Served with broccoli, lemon zest & chili garnished with tonnato sauce and lemon oil
or
Linguini con Verdure
Saute of spinach, mushrooms & peas in a lemon tarragon sauce tossed with linguini
or
Wood Grilled Breast of Duck
Served on a saute of escarole, sweet peas and pea shoots, garnished
with parsnip cream & orange-fennel marmalade
Third Course
Silky Gianduja Tart
Chocolate hazelnut tart served with hazelnut ice cream
or
Buttermilk Panna Cotta
Vanilla custard served with Amarena cherries
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Tasca d'Almerita Wine Dinner
Monday, May 12th, 6:00pm
Join us for an exciting evening as we welcome Lilly Lo Cascio of the Tasca d'Almerita winery in Sicily . We look forward to a wonderful evening of delicious food, wine
and conversation. Chef Patrick O'Halloran has paired this menu to
complement their stunning wines. Menu
Antipasti
Chilled Pea Soup Shooter
With lemon oil, mint & pea tendrils
First
Sauteed Asparagus
with house cured lardo, chive, pink peppercorn & warm crostini
Regaleali Bianco 2006
Second
Linguini with Peekytoe Crab
in a lemon-tarragon sauce garnished with smoked trout caviar
Tasca Leone d'Almerita 2005
Third
Lamb & Curry
12 hour roasted spring lamb on a stew of Italian corona beans and farro
with petite green beans and curry emulsion
Tasca Nero d'Avola Lamuri 2004
Fourth
Bistecca alla Pizzaiola
Wood grilled Angus flat iron steak with a sauce of hot fennel sausage, cabernet,
wild mushrooms, San Marzano tomatoes, escarole & fennel seed
Tasca Rosso del Conte 2001
**Tre Bicchieri Recipient**
Fifth
Zabaglione
Marsala custard with assorted fresh fruit
This dinner is $65 per person, tax and gratuity included
Please call 238-1922 to make a reservation as space is limited. |
