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SAMPLE DINNER MENU |
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CHAMPAGNE and SPARKLING WINE |
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glass |
bottle |
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Taittinger Brut N.V.
(Champagne) |
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15.00 |
74.00 |
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Prosecco di
Valdobbiadene, Nino Franco “Rustico” |
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8.00 |
32.00 |
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FEATURED SPECIALTY
COCKTAILS |
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Mango-Tango ‘Tini –
Absolut Citron, mango syrup and a splash of sour mix |
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10.50 |
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WHITE
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3oz.
carafe |
6oz.
carafe |
bottle |
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Chardonnay, “Le
Masche”, Bel Colle, 2006 |
4.50 |
9.00 |
36.00 |
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Gavi di Gavi “Rovereto”,
Picollo Ernesto, 2007 |
4.50 |
9.00 |
36.00 |
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Pinot Grigio, H.
Lun, Súdtirol-Alto Adige, 2006 |
5.25 |
10.50 |
42.00 |
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ROSÉ |
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Rosato di Refosco,
Bastianich, 2005 |
3.75 |
7.50 |
30.00 |
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RED |
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Rosso, dei Notri,
“Tua Rita”, Toscana IGT, 2005 |
5.00 |
10.00 |
40.00 |
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Cabernet Sauvignon
“Costozza”, Azienda Agricola, 2002 |
5.00 |
10.00 |
40.00 |
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Syrah, Poggio Al
Sole, 2003 |
7.00 |
14.00 |
56.00 |
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ANTIPASTI
Split Charge: $3.00 |
Insalata di
Pere e Formaggio
cinnamon spiced poached fresh pears, sliced and served
with Pierre Robert cheese (a soft ripened cow’s milk
cheese) and honey fig jam |
12.00 |
Fegató Dóca
sautéed Hudson Valley foie gras over a grilled
Portobello mushroom and baby mâche with a balsamic
reduction |
16.00 |
Crostini di
Salmone
Wild King Salmon Gravlox (cured with salt, sugar, lemon,
orange, dill and tarragon) served with sweet and sour
red onions, caperberries and tarragon on crostini with
aïoli |
12.00 |
Cappesanti
Nantucket sea scallops pan seared over mesclun greens
with a wild cherry glaze |
14.00 |
Burrata
(A specialty style of mozzarella from the Puglia Region
of Italy)
Handmade imported cow’s milk with a creamy stracciatella
cheese center served with vine ripe Holland tomatoes,
extra virgin olive oil and fresh basil |
16.00 |
Misti di
Carne e Formaggio
a selection of fine imorted Italian handmade cured meats
and fine cheeses: Imported Italian Speck; Caciotterini
– an imported dried Italian sausage; Rosette de Lyon
Salame – a subtle aromatic salame infused with herbs and
spices; aged pecorino cheese; and Bacos, a sheep and
baby cow’s milk cheese, aged 1 year with a hint of
saffron served with olive salad |
16.00 |
Antipasto di
Paci
Prosciutto di Parma, aged Pecorino, grilled Holland
peppers agrodolce (raisins, garlic, extra virgin olive
oil, balsamic vinegar, salt), roasted red onion and
artichokes |
16.00 |
Gamberi alla
Griglia
fresh shrimp grilled with extra virgin olive oil, garlic
and balsamic vinegar over a bed of baby arugula
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14.00 |
Peperoni alla
griglia
hot peppers (ranging from medium-hot to very hot),
grilled and served room temperature with cured black
olives, caramelized garlic and Provolone |
11.00 |
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INSALATA |
Insalata
Mescolata
“Hache” chopped salad with French radishes, fennel,
English cucumbers red and yellow Holland peppers,
imported Holland tomatoes, mesclun greens, frisée and
feta cheese |
13.50 |
Arugula con
Bresaola
dried, cured beef bresaola sliced paper thin over a bed
of arugula dressed in extra virgin olive oil, lemon and
shaved Parmigiano |
13.50 |
Insalata con
Arancio
mesclun greens with fresh orange segments, creamy goat
cheese and toasted slivers of almonds dressed in extra
virgin olive oil and balsamic vinegar |
10.50 |
Insalata
Mista con Gorgonzola
mesclun greens dressed in extra virgin olive oil and
balsamic vinegar over a slice
of imported organic Dolce sweet and creamy gorgonzola |
10.50 |
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ENTRÉES
PASTA FATTA IN CASA
(Half orders are available as an appetizer) |
Pappardelle
con Coniglio
fresh homemade pappardelle with a slow simmered pan
roasted rabbit sauce of sweet onions, Crimini mushrooms,
Italian long hot peppers, red pepper flakes, extra
virgin olive oil, garlic, red wine and marinara (spicy) |
26.00 |
Pappardelle
con Carne Brasata
fresh homemade pappardelle with slow cooked oven roasted
short ribs, caramelized sweet onions, veal demi-glacé,
red wine and a touch of cream, finished with shaved
Pecorino Romano |
25.00 |
Ravioli di
Asparagi
fresh homemade ravioli filled with fresh asparagus,
ricotta and parmigiano cheeses in a white wine and brown
butter sauce, finished with asparagus tips and toasted
pignoli nuts |
25.00 |
Pappardelle
alla Caprese
fresh homemade pappardelle tossed with arugula, garlic,
Holland tomatoes, extra virgin olive oil and fresh
imported stracciatella cheese (a delicate, creamy cow’s
milk cheese) |
24.00 |
Ravioli di
Vitello
fresh homemade ravioli filled with plume di veau veal,
sautéed sweet onions and organic handmade specialty
ricotta cheese with a veal demi-glacé and shaved
Pecorino Romano |
26.00 |
Fettuccine
con Cavolfiori e Salsiccia
fresh homemade fettuccine with our homdemade fennel
sausage, sautéed cauliflower, caramelized sweet onions,
red pepper flakes, a touch of butter, salt and pepper |
24.00 |
Fettuccine
con Salsa di Carne o Pomodoro
fresh homemade fettuccine in a traditional meat sauce of
braised veal, pork and sirloin OR with marinara |
23.00 |
Linguine con
Gamberi
fresh homemade linguine with shrimp, extra virgin olive
oil, garlic, white wine, parsley and red pepper flakes
with a touch of marinara |
26.00 |
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CARNE E
PESCE
Split Charge: $6.00 |
Merluzzo
pistachio crusted North Atlantic Black Cod, baked and
served with couscous, sautéed spinach and a Champagne
mango and rubarb chutney |
34.00 |
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Rosie’s
Meatballs
3 medium meatballs made with veal, beef, pork, pine
nuts, raisins, parmesan cheese, sweet onions, garlic and
parsley with marinara |
12.50 |
Costoletta di
Maiale All Natural – free of hormones
and antibiotics
Niman Ranch center cut loin pork chop, grilled and
finished with a vinegar red onion demi-glace, garlic
roasted red potatoes and braised red cabbage |
26.00 |
Vitello
Milanese
pan seared with homemade Ciabatta breadcrumbs topped
with baby arugula dressed in Toscano extra virgin olive
oil and cherry Holland tomato salad |
32.00 |
Pollo
Cacciatora
oven roasted Amish half of a chicken with a ragoût of
fresh tomatoes, roasted yellow and red Holland peppers,
caramelized onions, mushrooms, white wine and oregano |
25.00 |
Entrecote
(14 oz)
Angus Ribeye grilled with extra virgin olive oil, salt
and pepper, garlic and parsley with garlic roasted red
potatoes and sautéed zucchini and yellow squash |
44.00 |
Bistecca con
Insalata
dry aged Sirloin grilled with extra virgin olive oil,
garlic, parsley, salt and pepper, sliced and served over
mesclun greens dressed with extra virgin olive oil and
8-year old aged balsamic vinegar |
30.00 |
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Paci Prime Dry-Aged
Sirloin
EXCLUSIVE PRIME DRY-AGED
SIRLOIN
grilled with extra virgin olive
oil, garlic, parsley, salt and
pepper, sautéed zucchini and
yellow squash and garlic roasted
red potatoes |
60.00 |
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to Top |
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HOMEMADE DESSERTS |
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Imported Sorbetto from
Prato, Italy, served with Fresh Berries |
8.50 |
Chantilly Cream
Tart
Flaky tart shell filled with creamy custard made with
vanilla bean, egg yolks, whole milk, sugar, a touch of heavy
cream and brandy, topped with fresh berries |
9.50 |
Torta Caprese
A dense moist chocolate cake made with ground almonds, egg
whites, egg
yolks and dark chocolate, served with a dollop of fresh
whipped cream |
9.00 |
Pots de Créme
Rich baked custard made with cream, semi-sweet chocolate,
coffee and vanilla, topped with fresh whipped cream |
8.50 |
Boca Negra
Rich, creamy flourless cake made with 100% pure bittersweet
chocolate and pecans, topped with fresh whipped cream |
8.50 |
Toasted Almond
Cream Cake
Ladyfingers delicately soaked in Amaretto syrup, layered
with imported mascarpone cream and topped with Amarettini
cookies and roasted almonds |
8.50 |
Chocolate
Truffles (4 pieces)
Assorted handmade chocolate truffles by the famous
Knipschildt Chocolatier |
8.00 |
Cannoli
Thin, crispy pastry shell filled with whole milk fresh
ricotta, chocolate chips and caramelized orange |
8.50 |
Ricotta Cheese
Cake
Light and creamy made with fresh ricotta, eggs and cream
cheese, served
over crème anglaise with fresh blueberry sauce |
9.00 |
Coconut Cake
Moist dense cake made with coconut topped with a drizzle of
bittersweet chocolate espresso sauce |
9.00 |
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Ice Creams: |
Vanilla
Cherry Vanilla with Fresh Cherry Purée
Mocha Toasted Almond with Chocolate Espresso Sauce |
8.50 |
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Contucci
(Tuscan Cookie) made with hazelnuts and orange zest |
6.50 |
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Dessert Wine |
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Verduzzo Passito,
Paulo Rodaro (Friuli), 2004
Verduzzo is an ancient indigenous grape from Friuli, and
was described by the Romans over 2000 years ago. The vine
grows in the hills near Udine and produces a semi-sweet
full-bodied desert wine. The bouquet has nuances of apple,
pear, apricot and nectarine with a lovely mix of richness,
honey and tropical fruits. |
8.00
gls
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Moscato “Zeni” Rosa,
Roberto Zeni (Trentino), 2004
Delicate sweetness with great structure. The bouquet
reminds one of fragrant red roses and high mountain wild
flowers. This wine is elegant and perfect with all types of
chocolate desserts, ripe berries and fruit or to be savored
by itself. |
10.00
gls
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