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EVENTS
Friday,
March 21, 2003
EVERY DAY IS A
HOLIDAY
(Menu based on book by Michele Scicolone)
Antipasti
Chickpea Fritters
Broccoli Rabe w/ Garlic & Anchovies on Toast Points
Stuffed Easter Eggs
Golden Rice Balls
Stuffed Mushrooms
Soup
St. Joseph's Day Soup (vegetarian)
"The Feast of Saint Joseph, not only celebrates the life of a
beloved saint, the patron of home and family, but also marks the
beginning of spring."
Pasta Course:
Pasta Trio for Lent and Easter
Good Friday Pasta (vegetarian)
Carnival Lasagne
Selvapiana Seven P Pasta
"Carnevale is the merriest time of the entire year, but it all
comes to an end when Lent begins, on Ash Wednesday."
Entree (Choose one)
Celebrating Christmas and the New Year
Baccala Stew (Fish Stew)
Shrimp with Garlic and Toasted Bread Crumbs served with Asparagus
Osso Buca with Red Wine served with Parmigiano-Reggiano Mashed Potatoes
Roast Chicken and Potatoes with Bay Leaves and Porcini Stuffed Zucchini
Artichoke Risotto (vegetarian)
"If we laugh at the first of the year, we will laugh all year; if
we cry at the first of the year we will cry all year."
Dessert Assortment
Zuppa Inglese
Chocolate Chunk Cheesecake
Orange Semolina Cake
Pine Nut-Almond Macaroons
Little Old Ladies
"Ogni Giorno E Una Festa"
Continuous
seating: from 6 pm to 9 pm
Price: $50.00 per person, plus tax and gratuity.
Trio of specially-selected Italian Wines: available for $20.00 per
person.
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