FIRST COURSE

Seared Sea Scallops
nestled on herbed white bean puree, sprinkled with crispy pancetta

Duck in Orange Aspic with Orange and Red Onion Salad
New Menu Item
refreshingly light orange aspic dotted with savory duck
served with a bright orange and red onion salad

Asparagus and Gruyere Souffle

Waldorf Salad Souffles
New Menu Item
individual double-baked blue (or goat) cheese souffles
julienned apple, celery and walnuts with a buttermilk ranch dressing

Cajun Stuffed Tomatoes
New Menu Item
juicy roasted tomatoes stuffed with Cajun-spiced shrimp

Parmesan Gelato and Port-Poached Figs
drizzled with balsamic syrup and toasted pine nuts

Wild Mushroom and Gruyere Tart
savory pastry slathered with mascarpone, caramelized onions,
wild mushroom saute and melted gruyere

Eggplant, Tomato and Caramelized Onion Tart
New Menu Item
layered in an Herbes de Provence crust

Butternut Squash Ravioli
hand-made ravioli in a wine-sage cream sauce
sprinkled with toasted hazelnuts

Shrimp Ravioli in Ginger Broth

Gnocchi alla Romana
fluffy hand-made semolina gnocchi
baked with butter and Parmigiano-Reggiano

Butternut Squash Risotto
roasted squash sauteed with pancetta, tossed with Parmigiano-Reggiano

Lobster Risotto
creamy tomato-infused risotto crowned with fresh lobster meat

Cauliflower and Brie Risotto
roasted cauliflower blended with brie cheese
topped with toasted almonds

Lobster Macaroni and Cheese
fresh lobster meat in creamy mascarpone and fontina

Mussels and Chorizo in Saffron-Garlic Broth
plump, sweet mussels spiced with chorizo (or soy chorizo)
served with hot crusty bread to soak up the delicious broth

Calamartini
lightly marinated squid salad with cured black olives
served in a martini glass

Mango and Brie Quesadilla
with a lime and green chile dipping sauce

Caprese Divoona
creamy burrata layered with pesto,
slow-roasted tomatoes and toasted pine nuts

Roasted Ruby Beet Salad
roasted beets, shaved fennel and radicchio
herbed goat cheese, toasted pine nuts
in a tarragon vinaigrette


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