VALENTINE'S DAY
PRIMI |
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| ITALIAN MEATBALL SOUP |
| Cannellini beans, sautéed greens, celery, onions, carrots, big bread and Italian parsley.
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| MISTA SALAD |
| Local baby greens, red wine vinaigrette, shaved pecorio cheese toasted hazelnuts.
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| CAESAR SALAD |
| Romaine tossed with anchovy, sherry vinaigrette, parmesan reggiano and garlic croutons.
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| TEXAS GRAPEFRUIT AND ARUGULA SALAD |
| With watermelon radishes, shaved fennel and shaved pecorino.
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| CRISPY POLENTA WITH ITALIAN GORGONZOLA SAUCE |
| Rosemary polenta with Italian gorgonzola sauce.
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| WELLFLEET OYSTERS ON THE ½ SHELL |
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| WELLFLEET OYSTERS ON THE ½ SHELL |
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ENTRÉE |
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| SPAGHETTI CARBONARA |
| Tossed with cream, pancetta, onions, lemon, topped with a local farm fresh egg.
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| SPAGHETTI BOLOGNESE |
| Tossed in a veal, beef and pork ragu.
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| FETTUCCINE CON FUNGHI |
| Fettuccine with portobello and crimini mushrooms, spinach, fried artichokes, parmesan and truffle oil.
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| CIOPPINO ALLA SAN FRANCISCO |
| Clams, mussels, Mahi Mahi, shrimp, calamari, tomato fennel saffron broth with aioli and crostini.
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| OSSO BUCO |
| With creamy polenta, pinenut gremolata and Italian greens.
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| CHICKEN PARMESAN |
| Topped with Italian fontina cheese and served with spaghetti and roasted tomato sauce.
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| ROASTED BEEF TENDERLOIN |
| Mashed potatoes, green beans and baby carrots, cipollini onions and leek sauce.
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DOLCE |
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| TIRAMISU
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| PROFITEROLES
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| COCONUT GELATO WiTH CHOCOLATE SAUCE AND MARCONA ALMONDS
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| PANNA COTTA
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| CHOCOLATE HAZELNUT TORTE
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| CHEESECAKE
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