Easter Dinner
Easter Prix Fixe Menu
$75 Per Person
(plus tax and gratuity)
APPETIZERS
(Choose One)
Eggplant Pancake
Served with fresh mozzarella and roasted 1peppers in a
roasted garlic cream sauce with a touch of pesto oil
Theresa’s Stuffed Mushroom
Sweet Fennel Sausage, Breadcrumbs, Fresh Mozzarella and
Parmesan Cheese, Roasted Garlic Cream Sauce, Topped
Roasted Peppers
Jumbo Lump Crab Cake
A golden-brown crab cake on a bed of baby greens, served
with sweet corn salsa and spicy Cajun aioli
Tomato Caprese
Fresh mozzarella with sliced tomatoes, kalamata olives,
prosciutto, and roasted peppers, finished with pesto oil and a
balsamic reduction
New England Clam Chowder
Classic chowder with croutons and a hint of chili oil
SECOND PIATTI
(Choose One)
12oz BLT Burger
Brioche Bun, Red Onions, American Cheese, French Fries
Corned Beef Ruben
Rye Bread, Swiss Cheese, Sauerkraut, Russian Dressing
and French Fries
Chicken Piccata with Shrimp
Lightly floured chicken tenders with smashed potatoes
and sautéed spinach in a caper and lemon butter sauce
Braised Lamb Shank
Smashed Potatoes, Onion Rings, Red Wine Demi Glaze Sauce
Blackened Tuna Steak
Over Rice Pilaf, Grilled Asparagus, Cucumber Salsa,
Spicy Smoke Chili Sauce
Steak Diane
Tender filet mignon with a potato croquette and sautéed
spinach in a mushroom and brandy cream sauce
Shrimp Scampi
Rice Pilaf, Seasonal Vegetables, Garlic Butter Sauce,
Tomato Salad
Our house-made pastas are also available.
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
Cappellini with Shrimp
Capellini mixed with shrimp, garlic, capers,
Kalamata olives, and a white wine chunky tomato
sauce
Tagliatelle with Mushrooms
Tagliatelle in a white truffle oil-infused mushroom
broth, tossed with shallots and exotic mushrooms,
topped with Parmesan
Sweet Potato Gnocchi
Gnocchi infused with sweet potato and paired with
4 oz of braised short rib, exotic mushrooms, and
sun-dried tomatoes, finished with a garlic Madeira
wine sauce, topped with Parmesan
Ziti with Fresh Mozzarella
Ziti tossed in a tomato-basil sauce mixed with
fresh mozzarella and Pecorino Romano cheese,
finished with Parmesan
Grandma Bassi’s 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
Linguine Fra Diavolo
Linguine paired with clams, mussels, calamari,
and shrimp, all tossed with garlic and oil in a spicy
tomato Fra Diavolo sauce, topped with Parmesan
Penne with Broccoli Rabe
Penne pasta with sweet fennel sausage, sun-dried
tomatoes, sautéed mushrooms, and broccoli rabe,
all tossed in garlic and olive
DESSERT
(Choose One)
Valentino Dome
Chocolate Lava Cake
