Thursday, April 11, 2013

    FIRST COURSE

    Poached Pheasant & Piave Salad
    Organic Arugula, Grilled Piave Cheese, Spring Asparagus & Heirloom Tomatoes, 25 Year Old Balsamic and Virgin Grape Seed Oil

    SECOND COURSE

    Scampi Risotto
    Wild Shrimp, Fava Beans, Lemon Zest, Pinto Grigio,
    Alto Dolomiti Cheese

    MAIN COURSE

    Roasted Quail
    Italian Porcini and Faro Stuffed Quail, Roasted Spring Onion, Lavender Honey, Baby Parsnips & Nebiolo Wine Reduction

    Or

    Prime Barolo Beef
    Barolo Braised Prime Beef, White Truffle Polenta, Roasted Broccoli & Crystallized Rose Beet Petals

    DESSERT

    Alpena Mascarpone Fritters
    Mini Italian Doughnuts, Fresh Pressed Lemon Curd, Mulberry Jam White Chocolate and Hazelnut Sauce

    $69 per person plus sales tax and 18% gratuity

    Reservations Required: 203-483-8400

    Menu created by: Executive Chef/Partner Jason Truscio

    Guest Speaker: Glenn Augustine
    Beni DiBatasiolo