Traditional Italian Christmas Eve
Appetizers Hot & Cold
Fresh Avocado with hearts of palm, cherry tomatoes, bermuda red onions and lite lemon dressing servied on a bed of mista salad.
Fresh Buffala Mazzarella with tomatoes and fresh roasted peppers with extra virgin olive oil
Baby mixed greens with walnuts, dried cranberries, olive oil, and reduced balsamic
Cod fish with celery, lemon, and extra virgin olive oil
Hot antipasto with mussels, baked clams, shrimp, stuffed mushrooms, stuffed peppers and eggplant rollatini
Whole clams on the half shell; baked with bread crumbs, fresh herbs, garlic, white wine and lemon and topped with bacon
Soups
Pastas
Sautéed with shrimp in a fresh sage butter sauce
Little neck clams, calamari, shrimp and scallops in a light red sauce
Homemade Pappardelle finished in a wheel of parmigiano regianno with oyter, cremini and shitake mushrooms.
Christmas Eve Entrees
Breaded breast of chicken, tomato sauce and baked with mozzarella
Breast of Chicken sautéed in white wine sauce with hearts of palm, artichoke and fresh chopped cherry tomatoes
Veal Scaloppini sautéed in a demi glazed sauce with cremini mushrooms and topped with melted gorgonzola cheese
Pounded loin of pork, rolled with pignoli nuts, parmesan cheese, fresh herbs braised in a tomato sauce & served over fettuccine
Filet of Halibut, pan seared in a white wine sauce with cherry tomatoes, black olives and very thin chopped leeks
Served over linguini
Filet of Grilled Salmon with white wine, and lemon sauce
Filet of Cod Fish sautéed in a light red sauce with onions, olives & potatoes.
Whole Dover Sole sautéed with white wine, lemon butter sauce with capers
Oven roasted Whole Branzino, fileted and deboned tableside, with sauce of white wine, lemon, garlic, fresh herbs, dijon mustard and a touch of pernod wine, served on the side.