La Grotta Ristorante; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • Zuppa del giorno— Homemade soup of the day.
  • Carpaccio di pesce spada— Thin sliced swordfish marinated with minced peppers, capers, spring onions, lemon and extra virgin oil.
  • Insalata capricciosa— Julienne of fennel, arugula and Boston baby lettuce in a homemade raspberry dressing.
  • Caesar salad— The classic caesar salad.
  • Peperoni in bagna caôda— Roasted bell peppers in a double cooked sauce of garlic, anchovy, milk and extra virgin olive oil.
  • Pasta trio— Chef’s choice of three different homemade pastas.

Course two

Choose one

  • Pasta special— Chef’s choice.
  • Agnolotti alla Panna— Homemade ravioli filled with spinach and ricotta cheese in a light cream sauce.
  • Salmone con cozze e gamberetti— Filet of Atlantic salmon with mussels, langostino and spring onions in a saffron sauce.
  • Vitello marsala— Sautéed veal scallopine with mushrooms finished in a marsala wine sauce.
  • Petto di pollo ai pomodori secchi e carciofi— Sautéed chicken breast with sun-dried tomatoes, artichokes in a brandy cream sauce.
  • Ossobuco d’agnello brasato con polenta— Braised lamb shank served over soft polenta.

Course three

Choose one

  • Bunet al cioccolato— Chocolate cream caramel with amaretto cookies.
  • Torta al rum e ananas— Pineapple rum cake.
  • Tiramisu— Lady fingers soaked in espresso and marsala wine layer with mascarpone cheese and shaved chocolate.
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