2017 Graduation Dinner Menu
5 course meal for $90/person and $105/person w/ wine
Un Petalo di Margherita
A petal of our signature Pizza Margherita, made with San Marzano tomato, fresh mozzarella, fresh basil, EVO and Parmigianno
Another example of the French Bourbon legacy in Neapolitan cooking, the gatto-from the French gateau-is a savory potato “cake” made with potatoes enriched with eggs, butter and Parmigiana Reggiano and fresh mozzarella.
Cherry tomatoes, golbani mozzarella, basil and extra virgin olive oil(EVO)
Insalata di Spinaci
Spinach salad w/ strawberries, oranges, balsamic vinegar and extra virgin olive oil(EVO)
Primi Patti-One Option
Pollo alla Cacciatore alle Erbe Selvatiche al forno a Legna
Chicken baked in the wood oven w/ fresh herbs, extra virgin olive oil(EVO) and garlic served over rigatoni accompanied with bell pepper and ricotta cream tomato sauce
Paccherri al Regno di Napoli e delle due Sicile
Paccherri of the Kingdom of Naples is a combination of two region’s flavors, Campania and Sicily. Paccherri of Gragnano, cherry tomato, and shrimp served with a genovese olive oil sauce.
Lobster Ravioli stuffed w/ cold water lobster and a delicate fresh cream sauce made w/ shallots, truffle oil and Parmigiana Reggiano
Risotto con Porcini e Olio al Tartufo
Risotto served w/ an exquisite porcini mushroom, parmesan sauce and truffle oil.
Chef Salvatore take on classic tiramisu, served with a vanilla cream and white chocolate
Fried cinnamon shell stuffed with sweet ricotta cheese topped with fresh strawberries.