VALENTINE'S AT PECORINO

Fiori di zucchine
(Zucchini blossoms filled with ricotta, pecorino cheese and basil “Tempura” style)
or

Insalata di avocado con fagiolini e  patate

(Avocado salad with greenbeans, potatoes, tomatoes and greens)
or

Insalata “Caprino” con misticanza di insalata al balsamico

(Goat cheese salad, with mixed greens, hazelnuts and balsamic vinegar dressing)
or

Burrata con prosciutto San Daniele e peperoni arrostiti

(Burrata cheese served with prosciutto and roasted bell peppers)
or

Insalata tiepida  di polpo al balsamico

(Tepid octopus salad with potatoes, celery and green onions, balsamic vinegar dressing)
or

Insalata di code di gamberi arrostiti ai semi di papavero

(Shrimp tails in a poppy seed crust served with mixed greens)
or

Carpaccio di manzo stagionato

(Lightly cured beef carpaccio served with radicchio “Confit” and shaved Castelmagno cheese)

****

Risotto ai funghi porcini e maggiorana

(Risotto with porcini mushrooms)
or

Pappardelle con astice, asparagi e pomodorini

(Pappardelle pasta with Maine lobster, asparagus and cherry tomatoes sauce)
or

Raviolo di ricotta e spinaci con uovo

(Single Raviolo filled with ricotta, spinach and egg yolk in a light butter sauce with truffle oil)

or
Filetto di sogliola in crosta di patate, zucchini e pecorino
(Filet of sole baked in a thin crust of sliced potatoes, zucchini and pecorino cheese)
or
Branzino al forno farcito con porcini e carciofi brasati
(Mediterranean seabass with porcini mushrooms and braised artichokes)
or
Vitello alla “Milanese” farcito con sedano e robiola
(Breaded Veal NY steak filled with Robiola cheese, served with mixed greens, Gorgonzola dressing)
or
Agnello “Cacio e pepe” con carciofi
(De-Boned rack of lamb “Abruzzo” Style, with pecorino cheese and artichokes)

****
Dessert a la carte

(See our menu online)