Tavola dello Chef
The Chef’s 5 Course Tasting Dinner is a beautiful introduction enabling one to journey through Chef Marcellino’s outstanding cuisine. Experience his remarkable flavor pairings as you celebrate with loved ones or business associates alike. Enjoy a memorable evening of food, wine and laughter.
Speciali
Raw skeins of fresh pasta
With over 200 pasta and main dish creations in his arsenal, Chef Marcellino presents an ever-changing array nightly. Seasonal offerings include wild game or the rare imported black or white truffles (tartufo.) In winter, experience his famed Osso Buco, a 16oz veal shank baked in a vegetable cremolata and surrounded by saffron risotto. Delectable!
Following are a small sampling of temptations one might find in addition to our regular menu:
*Prices according to imported market values
Antipasti
Imported Bufalo Mozzarella
Wrapped in a crown of Prosciutto San Daniele with tomato and homegrown basil
Grilled Calamari
Sweet, tender and slightly charred served over organic baby mixed greens
Ahi Tuna Tartare
Diced raw Ahi Tuna tossed in balsamic/lemon dressing and sprinkled with toasted sesame seeds
Fresh Porcini Mushrooms
Sauteed with onion in extra virgin olive oil, splash of white wine and a hint of spice
Handmade Pasta
Tortelloni
Filled with puree of filet mignon and mixed garden vegetables with shaved truffles and glistening sheen of sweet creamy butter
Santa Lucia
Black cuttle fish ink infused fettuccine sautéed with muscles, clams and calamari in a lightly spiced tomato sauce and topped with half of a 1½ pound fresh Maine lobster
Porcini Fettuccine
Porcini infused pasta sautéed with Shitake mushrooms, truffle oil and chunks of fresh lobster
Cacio e Pepe
Cracked pepper and Romano cheese infused pasta with a hearty ragu of sautéed pancetta, caramelized onion and tomato
Papardelle with wild game Ragu
Sun dried tomato or rosemary infused broad pasta with Chef’s choice of wild game ragu (venison, lamb or drunken rabbit)
Agnolotti
Bay leaf and Thyme infused pasta filled with venison or Buffalo
Carne
Rack of Veal
Seven bone rack of veal in a spicy creamed whiskey reduction
Venison Tenderloin or Wild Boar
Bathed in Barolo Reduction
Filetto di Bufalo
Buffalo tenderloin with Almond Grappa reduction, mixed mushrooms and potato pureé
Pesce
Branzino
Whole, fresh Mediterranean Sea Bass with garden herbs and extra virgin olive oil
Ahi Tuna
Fresh pan seared Ahi Tuna with Shitake mushrooms, black olives, tomato and white wine
Dover Sole
A delightful, toothsome fish served with lemon butter