Valentines' Day February 14, 2010 ~ Prix Fixe ~ 5 course ~ $75.00 Special Note We will be open on Sunday the 14th between 2 and 9 PM for your Valentine's Day weekend dining convenience. Bruschetta Marinated tomato and zucchini salad with imported supersata top of page Primi Piatti ~ Appetizers ~ please choose one Mozzarella di Buffalo con Pomodori Fresh buffalo Mozzarella with sliced tomato, roasted peppers and prosciutto di Parma, topped with basil and Tuscan olive oil Antipasti di Vegetali e Formaggio Roasted vegetables with fresh goat cheese and mixed baby greens served slightly warm Zuppa d'Otolana Cannelini beans with pasta, prosciutto, fresh oregano and a touch of plum tomato Portobello all Milanese Wild mushrooms breaded with Parmigiano, lightly sautéed with shallots, garlic and chopped tomatoes, in a reduced mushroom broth Saffron Scallops Seared Sea Scallops with a saffron cream sauce, shitake mushrooms and asparagus Scampi Toscana Shrimp sautéed with saffron, cannelini beans, fresh herb and prosciutto with a touch of tomato and basil Ravioli Porcini Porcini mushroom ravioli in a white truffle cream sauce Papardelle con Vodka Homemade pasta with fresh tomato, cream, vodka, snow peas & basil top of page Insalata ~ Salad Mixed baby lettuce with olive oil, balsamic vinaigrette dressing and shaved Reggiano Parmigiano top of page Piatti Di Mezzo ~ Main Courses ~ please choose one Salmon alla Noche Pan roasted salmon with tomatoes, shallots and roasted pignoli nuts Snapper Livornese Snapper with a delicate tomato broth, black olives, capers and white wine Bass alla Porto Seared striped bass with a thin potato crust, shitake mushrooms in a port wine reduction Scampi con Pancetta e Formaggio Shrimp wrapped with pancetta, then topped with Reggiano and finished with porcini essence Sogliola con Rugola Filet of sole breaded with hazelnuts, lightly sautéed, topped with arugula, roasted peppers and fresh tomato Tilapia Milaneza St. Peter's Fish sautéed with capers and artichoke hearts in white wine sauce and fresh tomato Risotto Pescatore Shrimp, scallops, clams, snapper and sole in a light saffron tomato broth. Pollo alla Toscana Tender pieces of chicken crusted with parmigiano cheese lightly sautéed. Topped with asparagus, sliced tomato, prosciutto in a brandy garlic sauce Lamb Ossobucco Braised shank with natual sauce over saffron risotto Costoletta alla Capricciosa Boneless Veal chop pounded very thin, breaded with Parmigiano and bread crumbs, lightly sautéed, topped with arugola, tomato and Parmigiano shavings Vitello all Patrizia Scallopine of veal topped with prosciutto, eggplant, Fontina and sliced tomato in a sage-infused wine sauce Agnello Griglia Grilled lamb chops with natural sauce accented with balsamic vinegar Pork di Medici Medallions of pork in white wine sauce with cherry peppers, wild mushrooms and capers with a touch of fresh tomato top of page Dolce ~ Desert Assorted desserts