MAIN DINING ROOM ~ LUNCH
|
Starters |
||
| Pasta Parisian Herbed Gnocchi with Guanciale and Shaved Pecorino Romano |
||
| Salad Belgian Endive, Radicchio and Frisee Lettuce with a Roquefort Walnut Vinaigrette |
||
| Fall Soup Butternut Squash, Brown Butter and a Nutmeg Creme Fraiche |
||
|
Main Course |
||
| Piatto Freddo Fiorucci Bresaola (Dried Cured Beef), Wild Mushroom Salad and Gorgonzola Dolce with Honey |
||
| Filet Mignon 6 oz Prime on Creamy Polenta, Spinach, Bacon, Finished with a Porcini, Sherry Cream Sauce |
||
| Lamb Grilled Lamb Chops Scottadito on Fregola with Lemon Oil |
||
| Fish From the Mediterranean Sea Sautéed Rouget on Shaved Brussels Sprouts, Light Mustard Sauce |
||
| Cobb Mixed Greens, Grilled Shrimp, Scallops, Crab, Shaved Fennel, Tomatoes with a Orange Taragon Vinaigrette |
||
| Pasta Plus House Made Saffron Tagliatelle with Braised Short Ribs, Horseradish Gremolata |
||
|
Pork |
||
|
Veal |
||
| White Meat Thin Pounded Breast of Chicken on Seasonal Greens, with Tomatoes, Mozzarella and a Lemon Vinaigrette |
||
