New Years Eve Menu 

Antipasto 

Steamed Mussels in a Pinot Bianco and Dijon cream sauce 

Renaissance Styled Rack of Lamb served over a bed of arugula

Green Olive Crostinis topped with a mushroom hodge-podge

Zuppa 

Spicy Calabresse Onion soup with Fontina Crostinis 

Roasted zucchini and rosemary cream soup 

Secondi 

Fillet of seared beef topped with Gorgonzola and a rosemary demi

Served with roasted balsamic pearl onions and sweet pea risotto 

Romano and Panko encrusted Halibut with an olive tempenade

Served over a red pepper and garlic rose marina pasta 

Roasted eggplant and goat cheese stuffed cappelacci served with a

brown-thyme butter sauce 

Insalata 

Spinach salad with shaved fennel, blood oranges, arielo and pomegranates

Tossed with a citrus vinaigrette 

Mixed greens tossed with cucumbers and red onions in a balsamic

and arielo vinaigrette 

Dolce 

Chocolate foam and raspberry parfait 

Flourless chocolate torte with a caramel and almond brittle crust

topped with nutella whipped cream