Prix Fixe Dinner

First Course Selections

Second Course Selections

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

GFA  Linguine and Littleneck Clams - sautéed with herbs, garlic and virgin olive oil. Choice of Red or White sauce

GF  Seafood Risotto - Morsels of shrimp, scallop, calamari and baby clams simmered with Arborio rice, touch of tomato

GFA  Chicken Valdostana - egg-battered chicken breast layered with Parma prosciutto and Fontina cheese over spinach, demi-glaze

GFA  Gorgonzola Chicken - boneless chicken breast, sautéed mushrooms, roasted peppers, onions, gorgonzola, potato puree

Butternut Squash Gnocchi - sautéed with roasted butternut squash, broccoli rabe, pancetta, garlic, olive oil, pumpkin seeds

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

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

GFA  Gnocchi Sorrentino – plum tomato sauce, fresh mozzarella, parmigiano reggiano, basil

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

GF  Boneless Pork Tenderloin Siciliana - Pan seared pork tenderloin, sautéed bell peppers, onions, cherry peppers and fried potatoes

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

GFA  Beef Braciole - Slow braised sirloin tip, rolled with prosciutto, pumpkin seeds, garlic, parsley, and parmigiano served over pappardelle in a marinara sauce

Vegan Entrée Selections 

V  Escarole and Bean Stew 

Escarole, white kidney beans, plant based sausage, vegan parmigiano, served with crusty peasant bread

V GFA  Beyond “Bolognese”

Plant-based beef, slow-simmered in a pomodoro sauce with mirepoix vegetables, tossed with penne pasta, vegan ricotta and vegan parmigiano

V  Orecchiette Boscaiola 

Orecchiette pasta, plant-based sausage sauteed with onions, mushrooms, eggplant, pomodoro sauce, vegan parmigiano

V GFA  Potato Gnocchi 

Potato gnocchi, roasted butternut squash, broccoli rabe, pumpkin seeds, olive oil and garlic, vegan parmigiano

V GFA  Mediterranean Toss 

Sautéed tofu, artichoke hearts, arugula, grape tomatoes, Kalamata olives tossed with linguine and topped with vegan Feta cheese

V GF  Crab Cakes 

Our own vegan “crab cakes” made with chick peas, artichokes and hearts of palm, served with a jicama, tomato and avocado salad, cilantro vinaigrette

Third Course Selections 

Churros
New York Style Cheesecake
Tres Leches

V GF  Carrot Walnut Cake

Cannoli
GF  Crème Brulee
GF  Ice Cream or V  Sorbet