Dinner Specials 4/11 - 4/17/19

APPETIZERS

Bourbon Street Chicken & Shrimp Gumbo - $6/$12

Dirty Rice – Crispy Okra – Scallions – Cajun Dust

Tavolino Della Notte Blue Crab Cake - $26

Hand Crafted Blue Crab Cake – Fire Roasted Corn Succotash – Piquillo Pepper Aioli - Charred Lemon – Old Bay Dust – Watercress Salad

Camembert & Speck Panzerotti Della Nonna - $21

House Made Mini Calzone – Camembert Cheese – Smoked Prosciutto - Black Mission Fig Agro Dolce – Peppercorn Truffle Honey -Baby Arugula Salad - Toasted Pine Nuts

Polpetti di Vitello Alla Siciliana - $22

Caciocavallo Stuffed Veal Meatballs – Colombo Marsala Glaze – Spring Morel Mushrooms - Creamy Parmesan Polenta – Red Sorel – Truffle Pecorino Snow

ENTREES

Black Garlic & Soy Glazed Wagyu Skirt Steak - $45

Snake River Farms Wagyu Skirt Steak – Black Garlic & Soy Glaze - Colossal Blue Crab Wok Fried Rice – Crispy Sesame Brussels Sprouts – Shishito Chimichurri

Cannelloni di Angello Modo Mio - $38

Hand Crafted Braised Lamb Cannelloni – Baby Spinach – Sun Dried Tomatoes - Goat Cheese Béchamel – Herb Toasted Panko – Lamb Jus – Pepper Coulis

Pan Roasted Wahoo Cioppino - $42

Local Wahoo – Octopus – Rock Shrimp – Razor Clams – Bay Scallops - Golden California Tomato Sugo – Saffron Tagliatelle Pasta – Sweet Basil – Grilled Country Bread

Sweet Bermuda Onion Crusted Diver Scallops - $40

George Bank’s Diver Scallops – Crispy Sweet Onion Jam – Toasted Brioche Crumbs - Rum & Vanilla Infused Sweet Potatoes – Purple Cauliflower - Spring Peas - Micro Chives

Risotto Di Manzo Brasato Alla Cacciatore - $44

Forever Braised 1855 Boneless Short Rib – Peperonata – Roasted Cipollini Onions - Morel Mushrooms – San Marzano Short Rib Gravy – Reggiano Herb Risotto - Prosciutto Wrapped Asparagus

DESSERTS

Nonna’s White Chocolate & Strawberry Tres Leches - $12

Madagascan Vanilla Infused Cake – Grand Marnier Infused Strawberries - Shaved Callebaut White Chocolate – Chantilly Cream – Mint

Bruno’s Carrot Cake - $12

House Made Carrot Cake Waffle – Cinnamon Gelato – Mascarpone & Vanilla Glaze - Pecan Crumble – Whipped Cream – Warm Caramel Drizzle

Michael BuccinnaComment