Holiday Menu

Christmas Eve & New Year's Eve Prix Fixe Menu
$85 Per Person (plus tax and gratuity)

APPETIZERS
(Choose One)

Winter Citrus & Shaved Fennel Salad
Shaved fennel, grapefruit, baby arugula, honey-roasted pistachios, and pomegranate arils tossed in a Champagne-pomegranate vinaigrette

Rosemary-Garlic Shrimp Over Creamy Polenta
Seared shrimp in rosemary-garlic butter, served over creamy Parmesan polenta with roasted cherry tomatoes, lemon zest, and a touch of Calabrian Chile oil for warmth

Jumbo Lump Crab Cake
A golden-brown crab cake on a bed of baby greens, served with sweet corn salsa and spicy Cajun aioli

Panko-Crusted Asparagus Crisp Panko-Crusted Asparagus,
Served over Baby Arugula Tossed in Roasted Tomato Vinaigrette, Finished with Tomato Salad and Ricotta Salata

New England Clam Chowder
Classic chowder with croutons and a hint of chili oil

SECOND PIATTI
(Choose One)

Veal Parmesan
Lightly breaded veal with fresh mozzarella and parmesan over house-made pappardelle, green peas, tomato basil sauce, finished with a tomato salad and a drizzle of pesto oil

Grilled Baby Rack of Lamb
Prepared with a cabernet wine and fig demi-glaze, served with smashed potatoes, sauteed spinach, topped with crispy onions

Fontina-Stuffed Chicken Breast
Oven-roasted chicken breast stuffed with fontina, sautéed spinach, and toasted pine nuts, finished in a thyme-rosemary Reduction. Served over truffle-Parmesan potatoes topped with a light cranberry-orange relish

Pecan-Crusted Salmon
Pecan-Crusted Salmon served Atop Creamy Butternut Squash Polenta. Finished with a Drizzle of Brown Butter and Sage Oil.

Pan-Seared Red Snapper
Grilled Asparagus Paired with Smashed Potatoes. Finished with Saffron and Citrus Cream Sauce

Steak au poivre
Tender filet mignon Coated in Cracked Peppercorns, with a potato croquette and sautéed spinach. Cognac Cream sauce Our house-made pastas are also available.

DESSERT
(Choose One)

Tiramisu
Hazelnut Passion Cake

HOUSE-MADE PASTAS

GEMELLI with SWEET FENNEL SAUSAGE
Edna’s Favorite. Gemelli Paired with Savory Sweet Fennel Sausage and Sun-Dried Tomatoes. All Tossed in a Light Tomato Cream Sauce. Finished with Parmesan

CAPELLINI with BUTTERNUT SQUASH & SHRIMP
Capellini Tossed with Sautéed Shrimp, Roasted Butternut Squash, Caramelized Onions, Baby Spinach in a Sage-Brown Butter Sauce. Finished with Shaved Parmesan.

TAGLIATELLE with MUSHROOMS
Tagliatelle in a White Truffle Oil-Infused Mushroom Broth. Tossed with Shallots, Exotic Mushrooms and Topped with Parmesan

PAPPARDELLE with BRAISED SHORT RIB
Pappardelle in a Garlic Madeira Wine Sauce, Tossed with Diced Braised Short Rib, Exotic Mushrooms, Sun-Dried Tomatoes.
Topped with Parmesan.

PENNE with ROASTED BROCCOLI & SAUSAGE
Penne Paired With Roasted Broccoli Florets, Sweet Fennel Sausage, Sun-Dried Tomatoes in a Roasted Garlic–Cream Sauce. Finished with Parmesan and a Touch of Nutmeg

GRANDMA BASSI’S RIGATONI BOLOGNESE
Rigatoni Smothered in a Creamy Bolognese Sauce with Green Peas. Finished with Parmesan

PENNE A LA VODKA
Penne Tossed in a Pancetta Infused Creamy Tomato Sauce with Green Peas. Finished with Parmesan

LINGUINI FRA DIAVOLO
Linguini Paired with Clams, Mussels, Calamari and Shrimp. All Tossed with Garlic and Oil in a Spicy Tomato Fra Diavolo Sauce. Topped with Parmesan.