PENTHOUSE ~ DINNER
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Appetizers |
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| Escargot Snails Roman-style, sauteed with white wine, San Marzano tomatoes, anchovies and parsley over soft polenta. |
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| Spencer Mills Pasta Spaghettoni in a ragu of pork and liver tossed with a procini mushroom bechamel. |
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Veal |
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| Foie Gras Pan-seared over a crepe, micro greens and aged Balsamic of Modena. |
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| Il Carpaccio Beef tenderloin, chopped radicchio, shaved Grana Padano and drizled with extra virgin Spanish oil. |
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| Soups Cream of cauliflower and saffron with a tarragon oil Classic French onion au gratin |
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| Risotto Beet root and feta cheese drizzled with a ten year old Modena balsamic venigar (prepared for at least two guests, please allow twenty minutes cooking time). |
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| Hot Spinach Spinach, Cognac flamed, bacon and sweet and sour; prepared tableside. |
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| February Salad Arugula and spinach with pickled beets, pine nuts, and ricotta salata in a strawberry vinaigrette. |
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| Caviar Service American Black Bowfin with traditional garniture and tiny corn pancakes. |
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| Winter Caprese Oven roasted Roma tomatoes, housemade mozarella, fresh Genoa pesto, drizzled with balsamic. |
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Main Course |
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| Saporito Marinated and grilled beef cheeks on wild mushroom polenta, gremolata and baby root vegetables. |
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| Lamb Grilled chops on cider-briased turnips, rosemary roasted potatoes, and a horseradish mustard sauce. |
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| Filet Mignon 10-ounce Cut Prime beef on brioche crouton with a shallot, garlic and butter sauce. |
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| Duck Pounded Breast Au Poivre; flamed tableside with calvados, butter and green peppercorns. |
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| Veal Scaloppine sauteed tableside with marsala, pearl onions, mushrooms, and a demi-glace. |
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| Branzino Whole roasted Mediterranean Seabass with sweet pepper and herbed salad. |
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Dover Sole |
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| White Meat Porck chop pounded and grilled, topped with chopped rosemary, thinly-sliced red onion, pistachios and Parmiggiano |
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| Three Cheeses and Porto Tasting Taleggio, Grana Padano, and Queso Cabrales. Cruz Porto: Ruby, Tawny and Reserve |
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Deserts |
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| Chocolate Lava Chocolate molten lava cake with a berry coulis. (Please allow 12 minutes for baking.) |
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Our beef selections are USDA Prime cuts of Black Angua.
