New Year's Eve 12/31

Reservations:
We will be offering 3 seatings for New Year's Eve. We kindly ask that you book against these seatings to ensure that we can accommodate all our diners on this special evening! In order to book via OpenTable it will require you to input your credit card information. Cancellations 48 hours before the even will be subject to a $20 per person fee.
1st Seating: 4-6pm
2nd Seating: 6:20 - 8pm
3rd Seating: 8:15 - close
Book Your Reservation Here

Menu:
New Year's Eve will be a pre-fix menu only. We do not offer a-la-carte for this evening. 

$85pp++

Appetizers:
Zuppa di Lenticchie - New Year “good luck” Italian believe they should eat lentil as symbol of wealth and pork as life’s fullness    Lentil soup only (vg) W/ Cotechino sausage
Arugula Arugula, shaved fennel, parmesan, granny smith apples, candies walnuts, lemon vinaigrette (vg, gf)
Fritto Misto * Fried calamari, scallops, shrimp, oysters, bells peppers, Calabrian chili aioli  
Burrata - Prosciutto Puglia burrata, Parma prosciutto, arugula radicchio, pears, taralli    
Tartare di Tuna* Ahi Tuna tartar, cappers, sesame seeds, olives, shallots, house made chips (gf)
 Gamberoni Poached cold Sicilian jumbo shrimp, salsa verde
Ravioli** Braised short rib ravioli, shaved parmesan, brasato sauce
Carpaccio di Bresaola* Cured dried beef, arugula, shaved parmesan cheese, pine nuts, black truffles, lemon oil (gf)
Ostriche al Forno MD Oyster, stuffed with pecorino, time, breadcrumbs, herbs, lemon zest, speck, prosecco

Secondi:
Spaghetti Mare** Squid ink spaghetti, scallops, shrimps, calamari, clams, mussels, fennel pollen, breadcrumbs
Ravioli di Manzo** Braised beef sort rib filled ravioli served in a veal reduction demi glaze sauce
Aragosta** Lobster ravioli, topped with fresh lobster, cream sauce lemon zest and chives
Filetto di Manzo Beef tenderloin, red wine porcini sauce, truffle butter, gorgonzola mashed potato, broccolini
Veal Scaloppini Mushrooms Marsala sauce pan seared veal scaloppini, potato, broccoli & baby carrots
Osso Bucco Braised veal shank in a red wine sauce served with saffron risotto, gremolata
Spigola Livornese Pan seared Chilean sea bass, fregola Sarda, tomato caper olive, spinach (gf)
Filetto di Branzino Mediterranean seabass, fennel, olives, spinach, Sicilian salmoriglio (gf)
 Cappesante Pan-seared Scallops in a brown butter sauce, cauliflower purée, lentil, pomegranate  
Taglierini alla Anatra Duck confit leg ragu ’sauce, Puglia smoked burrata cheese

Dessert:
Pistacchio Crema Catalana Pistachio Bronte crème brulee (gf)
Tiramisu Marsala, lady fingers, espresso, mascarpone, espresso gelato
Cannoli Siciliani Mini shells, 100% sheep ricotta, pistachio, candy orange peel
Chocolate Piemontese Dark chocolate, amaretto cookies, hazelnuts, marsala, zabaglione

**Menu subject to change**