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October 2008 Menu |
| Antipasti, Pasta and Risotto |
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Risotto with local pumpkin and parmesan cheese |
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9.00 |
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Michigan squash ravioli with brown butter, sage and cranberries |
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11.00 |
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Imported Italian Parma prosciutto and salami |
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9.00 |
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Sweet potato gnocchi
with spiced cream sauce and toasted walnuts |
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9.00 |
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Pan roasted quail with brussel sprouts, grilled apples and balsamic reduction |
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9.00 |
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Acorn squah stuffed with cabbage and prosciutto |
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9.00 |
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Marinated fresh calamari drizzled with balsamic reduction |
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9.00 |
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| Insalate |
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Mixed wild greens lightly tossed with olive oil and balsamic
vinegar and shaved parmesan |
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4.00 |
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Red oak lettuce, caramlized pears and gorgonzola with cider vinaigrette |
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5.00 |
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Roasted beets and shaved fennel with citrus vinaigrette and toased hazelnuts |
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5.00 |
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Romaine, radicchio roasted peppers and goat cheese with shallot vinaigrette |
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10.00 |
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| Pesce |
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Pancetta-wrapped shrimp with lemon-sauteed spinach and
grilled polenta |
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24.00 |
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Fresh catch of the day |
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Market |
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Pine nut encrusted salmon with turnip puree |
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29.00 |
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Seared jumbo scallops with leeks and butternut squash puree |
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27.00 |
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Fresh linguine shrimp, scallops, squid,fish, clams, tossed with fresh basil pesto |
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27.00 |
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| Vegetali |
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Spaghetti squash tart layered with cheese tortellini and seasonal vegetables |
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20.00 |
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Lightly battered eggplant baked with marinara, parmesan and fresh mozzarella |
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20.00 |
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| Pasta |
| Herbed papperdelle with Hannewald lamb meatballs, cauliflower, carrots and garlic 21.00 |
| Spinach and carrot ravioli with roasted red pepper sauce 19.00 |
| Fresh tomato fettuccini with sauteed shrimp, leeks,prosciutto, zucchini in a roasted corn sauce 19.00 |
| Carne |
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Seared Maple Leaf Farms duck breast deglazed with brandy and apples |
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28.00 |
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Pan roasted Statler chicken breast with cider reduction |
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22.00 |
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Penne tossed with house-made sausage, hot peppers, pungent
greens olive oil and grated Romano cheese. |
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19.00 |
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Pork tenderloin medallions with portobellos and sherry reduction |
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22.00 |
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Veal sweetbreads sauteed with shallots and mushrooms in
a brandy cream sauce |
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26.00 |
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Veal involtini with sage, roasted peppers, portobellos and marsala reduction |
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28.00 |
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Hannewald Farms lamb osso bucco slowley cooked in a vegetable stew and served with saffron risotto |
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26.00 |
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Wagyu beef top sirlion with roasted shallots and red wine reduction |
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26.00 |
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Beef tenderloin with gorgonzola pan sauce |
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30.00 |
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