Europa Italian Cafe & Tapas Bar; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Choice of three starters or one starter and one entrée


  • Italian vegetable stew
  • Arugula arugula salad — With shaved parmesan, sliced apples, and parmesan peppercorn dressing
  • Roasted beet salad — With arugula, goat cheese, spiced pecans, and shallot-apricot vinaigrette
  • Crab stuffed shrimp — With applewood bacon and roasted red pepper remoulade
  • Seared rare tuna — With raisin caper tapenade, and cilantro lime crème fraiche
  • Pan roasted mussels and clams –Spicy smoked paprika broth and grilled focaccia
  • Squid and beans — With arugula olive oil lemon
  • Lamb shank — Pulled braised lamb, soft polenta, and red wine reduction
  • Duck flatbread — With fig, parmesan, arugula, and roasted shallot-garlic oil
  • Bacon wrapped dates — With Spicy pepper jam
  • Saffron risotto — With dried tomatoes, dates, and pistachios
  • Crispy brussel sprouts — Smoked ham hock and red wine reduction
  • Roasted cauliflower — Lemon, capers, and parmesan broth


  • Grilled tuna — Served over vegetable risotto, fresh herbs, asparagus, and parmesan
  • Seared duck breast — With herb polenta, arugula, and fig demi
  • Chicken or veal marsala — Served over linguine with sautéed mushrooms and marsala sauce
  • Grilled NY strip — With mushroom risotto, sautéed mushrooms, broccolini, and herb sauce
  • Wild mushroom risotto — Sautéed porcini, shitake, chanterelle mushrooms topped with truffle oil

Course three

Choose one

  • Tiramisu
  • Chocolate mousse — With sea salt caramel chocolate truffles
  • Tres leches
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