PRIX FIXE

Prix Fixe Dinner

FOUR COURSE PRIX FIXE DINNER
$36 PER PERSON
AVAILABLE DAILY BEGINNING AT 5:00 PM - PLEASE NO SUBSTITUTIONS OR SHARING
FOUR COURSE PRIX FIXE LUNCH
$27 PER PERSON
AVAILABLE LIMITED FOR THE MONTH OF DECEMBER - PLEASE NO SUBSTITUTIONS OR SHARING

First Course Selections

Pasta e Fagioli – cannellini bean and pasta soup

GF Carrot Ginger Coconut Soup- lemongrass, mascarpone, sour cream garnish

Pane Cotto - escarole and cannellini bean casserole baked with cubed bread and parmigiano reggiano

Eggplant rollatini, ricotta filling, plum tomato sauce

Arancini - fried rice balls split and topped with tomato sauce and melted mozzarella

GF Stuffed mushrooms - chorizo sausage, spinach and mahon cheese

Steamed mussels, chorizo, lemongrass, coconut basil broth, rustic crostini

Fried Calamari - crispy and tender, spicy ponzu aioli

Certified Angus meatballs, plum tomato sauce, ricotta

Mozzarella Caprese - slices of fresh mozzarella, breaded eggplant, light tomato sauce, basil, virgin olive oil, balsamic glaze

GF Local fresh mozzarella slices, grilled red onion, grilled eggplant, oven roasted tomatoes, virgin olive oil, balsamic glaze

Smokey Pork Egg Rolls - Jicama, tomato and avocado salad, coffee barbecue sauce

GF Clams Casino - peppers, onions, bacon, garlic butter

GF Grilled Calamari Steak - garlic, parsley, olive oil, wine

GF Oysters Rockefeller - baked on the half shell with spinach, radicchio, goat cheese, touch of pernod

Flatbread pizza topped with mozzarella, tomato sauce

Potato and gorgonzola cheese croquettes, cherry tomato dipping sauce

Second Course Selections

GF Bin 100 House Salad, Mesclun greens, cucumbers, tomatoes, carrot, red onion, balsamic vinaigrette


Third Course Selections

Crabmeat stuffed jumbo shrimp - saffron lobster reduction, cauliflower spinach mash

GFA Shrimp - sautéed with artichoke hearts, arugula, grape tomatoes, feta cheese, gaeta olives with linguine

GFA Monkfish, egg battered and served with pan seared shrimp over spinach, potato puree, lobster reduction

Linguine and Littleneck Clams - sauteed with herbs, garlic and virgin olive oil. Choic of Red or White sauce

GF Pan Seared Tilapia - served over an asparagus, watercress and lemon risotto

GFA Gorgonzola Chicken - Boneless chicken breast, portobello mushrooms, roasted red peppers, onions, gorgonzola cheese, potato puree

GFA Chicken Valdostana - egg-battered layered with prosciutto and fontina cheese over spinach, demi-glaze

GFA  Wellington Farms Roasted Chicken- semi-boneless lemon white wine glaze, sautéed spinach, potato puree

GF Rolled Chicken - stuffed with prosciutto, fontina cheese and spinach, mushroom green peppercorn cognac sauce, potato puree 

Penne Bolognese - veal, pork, and beef ragout tossed with penne pasta, shaved parmigiano reggiano

Rigatoni Vodka in a pink cream sauce, fresh basil, parmigiano reggiano

Gnocchi Sorrentino - plum tomato sauce, fresh mozzarella, parmigiano reggiano, basil

Tortelloni Pesto -Beef filled tortelloni pasta, roasted peppers, walnut basil pesto sauce

Angel Hair Primavera - Tossed with sauteed asparagus, mushrooms, zucchini, grape tomatoes, garlic olive oil

Lobster filled ravioliin a light cream sauce with chopped fresh tomato, peas, prosciutto

GFA Orecchiette Rabe and Sausage – hat shaped pasta sautéed with broccoli rabe, loose sausage meat, garlic, olive oil, parmigiano reggiano

GF Roasted Pork Tenderloin - dried cherry, port wine reduction, green beans, potato puree

GF Pork Ossobucco - Six hour braised pork shank served over risotto Milanese with a vegetable infused natural reduction

GFA Veal Scallopine - egg battered topped with smoked mozzarella, sauteed mushrooms, artichoke hearts, wine sauce, potato puree

GFA Roasted Veal - thinly sliced with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, parmigiano reggiano

GF Filet Mignon Medallions - seared beef tenderloin, gorgonzola mushroom cream sauce, potato puree


GF Create your own Dinner Entree
Add one of the following to one of our salads: 

Grilled Salmon ~ Grilled Chicken ~ Grilled Shrimp
Caesar, Arugula, Mesclun, Spinach, Watermelon

Fourth Course Selections

Cannoli Dip - ricotta and chocolate chip filling

Churros - fried dough tossed in cinnamon sugar, hot chocolate for dipping

GF Crème Brulee - caramelized custard, vanilla bean

Poached Pear- port wine

Tres Leches - sponge cake bathed in “three milks” topped with caramelized bananas, coconut rum sauce

Nutella Chocolate Decadence– three layer chocolate cake with nutella and mascarpone filling, chocolate ganache icing

NY Style Cheesecake - with chocolate sauce

Tiramisu - espresso and liquor soaked lady fingers layered with a mascarpone cream, chocolate shavings

Warm Apple Raisin Crisp - brown sugar oat topping, vanilla ice cream

Ice Cream: Vanilla Bean, Chocolate, Strawberry or Salted Caramel

Sherbets: Raspberry or Lemon


GF DENOTES GLUTEN-FREE ITEM - GFA DENOTES GLUTEN-FREE ADAPTABLE

PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES WHEN PLACING YOUR ORDER


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