Valentine’s Day Menu

Rollini di Melanzane (Vegetarian)

Thinly sliced flash fried eggplant rolled with freshly made pesto and mozzarella, baked with a light tomato sauce and parmesan cheese

Carpaccio di Manzo

Thinly sliced raw Filet Mignon topped with rich and peppery arugula tossed in a zesty lemon vinaigrette with and finished with slices of Parmigiano Reggiano

Burrata (Vegetarian)

Creamy burrata served with a basil vinaigrette over farm fresh grilled vegetables and drizzled with a homemade balsamic reduction

Campo Caprino

Goat cheese and walnuts over a bed of mesclun greens tossed in a zesty homemade lemon basil vinaigrette

Bruschetta La Tavola (Vegetarian)

Fresh tomato mixed with garlic and basil atop house-made crostini finished with fresh mozzarella

Insalata dell’Amore (Vegetarian)

Rich and peppery arugula tossed in a homemade raspberry vinaigrette with hearts of palm, roasted bell peppers, strawberries and a grilled portobello mushroom

Pesce alla Griglia (Gluten Free)

Full fish butterflied and de-boned, brushed with herbs and grilled; served over mesclun greens tossed in a lemon vinaigrette with sliced tomatoes and drizzled with a balsamic reduction

Spaghetti Neri al Granchio (GF Option)

Fresh Chesapeake Bay jumbo lump crab meat, spinach and tomato sauteed in garlic and white wine in a lobster broth with our squid ink infused pasta

Pollo alla Parmigiana

All-natural antibiotic free chicken breast, thinly sliced eggplant and melted mozzarella in a light tomato sauce

Gnocchi Gorgonzola (Vegetarian/GF Option)

Handmade potato dumpling with a touch of nutmeg tossed in a creamy gorgonzola cheese sauce

Saltimbocca alla Romana

Locally raised veal scallopini layered with prosciutto and simmered in a sage white wine sauce; served with farm fresh vegetables

Ravioli alla Crema (Vegetarian)

Handmade pasta filled with spinach, ricotta cheese and a pinch of nutmeg served in a wild mushroom cream sauce

Lasagna Bolognese

Fresh pasta layered with our simple yet delicious Bolognese and Bechamel sauce

Linguini allo Scoglio

Shrimp, scallops, mussels and clams tossed with fresh pasta in a spicy tomato sauce

Osso Bucco di Cinghiale (Gluten Free)

Fossil Farms wild boar braised in tomato, red wine, mirepoix vegetables and a fresh herb bouquet plated over a bed of saffron risotto

Tortelloni

Handmade pasta filled with locally caught rockfish and a touch of ricotta cheese simmered in a butter sage sauce

Osso Bucco D’Agnello

Locally raised lamb shanks braised in red wine, tomato, a fresh herb bouquet and mirepoix vegetables served over a bed of saffron risotto

Cannoli

Handmade pizzelle shells stuffed with ricotta cheese filling, pistachio, almonds and dried fruit

Torta alla Carlo

Delectable three cheese cheesecake with chocolate chips, an Oreo cookie crust topped with a fresh berry compote

Tiramisu

Lady fingers dipped in espresso and marsala wine delicately layered with a mascarpone sweet cream

Crostata di Fragole (Gluten Free)

Individual tarts with caramelized strawberries inside a homemade pastry dough served warm