Main Menu -2012

2012
Download a PDF of our Italian language menu here: (120K)

First Course Selections
Chef's Daily Soup		12
	new creations daily
Insalata Nizzarda		28
Organic Butter Lettuce Caesar Salad		15
	herbed crostinis, spicy anchovy, caperberry
Caprese Salad		19
	vine ripened tomato, buffalo mozzarella, proscuitto di parma
Roasted Beet Salad		19
Beef Carpaccio		21
	Parmigiano-Reggiano, lemon, Bellini Extra Virgin Olive Oil & baby arugula
Pan-seared Calamari Puttanesca		16
	tomato, olive, caper, anchovy
Seared Jumbo Nova Scotia Scallops		19
	Jerusalem artichoke puree, tomato confit
Occhio di Bue Handmade Raviolo		18
	"Bull's eye" raviolo filled with ricotta and spinach and a soft egg yolk
Mussel and Clams Al Vapore		16
	with sauteed sausage and vegetable broth
To ShareProsciutto tasting Platter		48
	single 24 / double 48 Artisanal selection of prosciuttos and assortment of homemade pickled vegetables
Centini Antipasto Platter for Two		48
	Chef's selection of house made & imported specialty items Each additional person $24 With seafood, add $14/person
PASTA
Penne Arrabiata		18
	chili, garlic, tomato
Whole Wheat Tagliatelle Giardinera		24
	tossed with extra virgin olive oil, sautéed garlic and seasonal vegetables
Tagliatelle Arrabiata with Seafood		28
	calamari, shrimp, sugo and red chili in extra virgin olive oil
Tagliatelle Paglia e Fieno		25
	"Straw & Hay" pasta with lamb ragu alla bolognese
Black Linguine Bosco e Mare		25
	shrimp scallops and calamari sautéed with wild mushrooms oilve oil and garlic
Fettucine Florentina		26
	Florentina with cream, garlic and fresh spinach
Pappardelle Sausage		28
	italian sausage, tomato, basil
Spaghettini Alle Vongole		27
	baby clams in white wine sauce with organic arugula
Seafood Linguine		29
	calamari, prawns, scallops, clams, mussels in sugo
Mushroom Agnolotti		26
	Parmagiano Reggiano, porcini mushroom sauce
Veal Tortelloni		29
	roasted veal stuffing in a rosé sauce
Spinach, Ricotta Tortelloni		29
	Pesto cream sauce
Lobster and Crab Ravioli		32
	in a saffron cream sauce
Beef Short Rib Ravioli		29
	in a sage butter sauce
Gnocchi Gorgonzola		28
	our famous light-as-pillows dumplings with Gorgonzola
Third Course Selections - Fish Third course selections include seasonal vegetables and accompaniments
Pan Seared Sea bass		42
	curry cream sauce, French green bean, roasted potatoes
Whole Dover Sole á la Meuniere		52
	Please allow 40 minutes
Pan Seared Arctic Char		36
	"Atop asparagus salad with chopped egg whites, hollandaise sauce and pomme allumette"
Sauteed Giant Prawns		42
	Tagliatelle lemone, Pernod cream sauce
Ahi Tuna		39
	"Beluga lentil and roasted tricolor pepper salad, green onion ginger vinaigrette"
Third Course Selections-Meat
Venison Chop		52
	Juniper berries and red wine
Noble Farms Duck Breast		48
	Port wine reduction, seasonal vegetables
8-oz. Prime Beef Tenderloin		48
	in a gorgonzola sauce
Full Rack of Lamb		54
	prosciutto, calabrese olives, red wine demiglace
16 oz. Veal T Bone		48
	rosemary dijon sauce
Veal Scalloppini		38
	wild mushroom and tricolor pepper demi-glaze
2012