Christmas Eve

— ANTIPASTI —

choice of

BECCAFICO
grilled sardines, crab, pine nut, currant, mollica

BEEF CARPACCIO +5 supp
mussel crema, caviar, crispy leek, caper

CAPESANTE
seared scallop, crawfish sugo, fennel, lentil

POLPETTINI
prosciutto and mortadella meatball, ricotta, crostini

ROMANA
romaine, anchovy vinegarette, capers, parmigiano

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— PASTA —

choice of

RAVIOLI +8 supp
maine lobster, oyster mushroom

PICI
rock shrimp ragu, lobster oil

RISOTTO
carnaroli rice, smoked mussel, clam, saffron

SPAGHETTI
pomodoro, basil

TAGLIATELLE
bolognese, parmigiano

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— ENTRÉE —

choice of

BRANZINO
mediterranean seabass, cod polenta, celery lemon gremolata

SALMONE LIVORNESE
olive, caper, pomodoro, broccolini

ANATRA
duck breast, cherry bordelaise, smoked trout potato, bottarga

POLLO AL FORNO
herb roasted chicken, honey nut squash, walnut gremolata

COSTINE
short rib, creamy polenta, grilled leek, horseradish

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— DESSERT —

choice of

CIOCCOLATO
dark chocolate mousse, flourless chocolate cake, chocolate hazelnut crunch, vanilla crema

GELATO
peppermint gelato, candy cane, cookie

~please note that our regular à la carte menu will not be available~

EXECUTIVE CHEF Bill Dorrler
CHEF DI CUCINA Jon Rice

*Consuming raw or under cooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have a medical condition

Menus

— ANTIPASTI —

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— PASTA —

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— ENTRÉE —

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— DESSERT —