December 22, 2011
This just in: our New Years’ Eve five-course menu.
Braised lentils and housemade cotechino
Lamb neck ravioli with cracked green olives, mint, swiss chard and grana padano
Whitefish steaks with ouzo-citrus vinaigrette, caviar and rocket
“Aunt Rita’s braciole” with golden raisins, romano and parmesan, and rapini
Vanilla parfait with blood orange and ‘magic shell’