Menu #4
 Upon arrival, enjoy a variety of our marinated meats, seafood and vegetables. The chef will hand select and prepare 8 different varieties of antipasto for you and your guests. An additional $11.50/person  VALTER'S TIMBALLO Valter's handmade lasagna with his mother's meat ragou recipe  (A refreshingly small, light salad to prepare your palate for the entrée) PICCOLA RUGOLA, MIELE E 3 CACI Fresh Arugola greens tossed with olive oil, white vinegar, and salt then drizzled with honey and finished with fresh pecorino  SCALOPPINE DI VITELLO PRATAIOLA – A very special dish! Veal scalloppine with fresh oyster mushrooms and a butter sauce or LA COTOGNATA Medallions of tenderloin of pork in a fig, apple and grape sauce finished with port or ESCOLAR TOSCANO Sautéed Escolar, a white fish from the Gulf of Mexico, with mustard, cognac and capers  VALTER’S TIRAMSIU Ladyfingers dipped in espresso layered with a sweet marscapone cream ALL MAIN COURSES SERVED WITH THE $46.00 per person / room charge / 7.8% tax / 20% service charge 07/08/08 |
