"Baby's" First Winter Menu

"After coming back from my New York City excursion two weeks ago I was feeling creatively inspired by all of the wonderful food I ate and cooked. This menu is not only a representation of that but also of my own personal commitment to and enjoyment of all things regarding "la cucina d'Italia...





So without anymore fuss here it is for everyone to see. And please feel free to provide me with any and all criticisms! I can only hope to return the favor someday, after all it is how we all grow as chefs!





And one more thing, the prices are totally made-up I only wish I had a restaurant to serve this food in or at least a kitchen to work out the details..."









Appetizers

Bruschetta Tasting…………………………………………………………………………………8
Tomato Relish, Roasted Shallot and Garlic Herb Puree, Pesto, Olive Tapenade

Peppered Beef Carpaccio………………………………………………………………………10
Arugula and Baby Spinach Salad

Tempura Beer Battered Chicken “Nuggets”……………………………………………...8
with Cherry Chocolate Stout Barbecue Sauce

Pumpkin Filled Squid-Ink Ravioli…………………………………………………………....6
Basil oil and crushed amarreto cookie

Plate of Cured Meats……………………………………………………………………………...9
Garnished with Sea Salt and Extra Virgin Olive oil

Warmed Marinated Olives…………………………………………………………………..….7
with Fresh Slices of Focaccia



First

Bone Marrow……………………………………………………………………………………....16
with Speck and Mango “Marmalade”

Roasted Garlic Soup………………………………………………………………………………12
with Korean Black Garlic Rubbed Crostini

French Onion Soup………………………………………………………………………………...12
Served with Thick Cut Baguette and Melted Gruyere

Butterhead Salad…………………………………………………….……………………………..14
Rice Wine Vinaigrette tossed with bleu cheese Crumbles and Bacon Lardons

Goat Cheese and Shaved Fennel Salad………………………………..…………………...14
Crusted with Macadamia Nuts served with an Apple Cider Vinaigrette and Frisee

Cardini’s Salad (with or without Chicken and Bacon)………………………….........14
Crisp Romaine with Housemade Cesar Dressing, Croutons and Parmagianno Reggiano




Second

Herb and Hazelnut Crusted Rack of Lamb with Lemon Butter Prawns………....30
Yukon Gold and Roasted Garlic Puree with an Arugula and Frisee Salad

Porcini and Spice Rubbed Loin of Venison with Butter Poached Lobster Tail…32
Sauteed Haricoverts and Ramps with Roasted Winter Vegetable Medley

Airline Duck Breast with Orange Zest, Nutmeg and Brown Sugar………………..26
Sauteed Cannellini Beans with Asparagus Tips Tossed with Garlic and Sage

Stuffed Breast of Cornish Hen with Calvados Pan Jus………………………………….27
Farro with Sauteed Yellow Beets

Pan-Seared Pork Tenderloin with Blueberry Black Pepper Port Reduction……28
Lentil and Speck Salad with Brussels Sprout Petals and Crostini

Oven-Roasted Filet of Grouper with Leek Broth………………………………………….26
Carrot Tendrils and Fried Black-eyed Peas



Pasta

Butternut Squash Ravioli…………………………………………….…………….……………….16
with Arugula Pesto, Crème Fraiche and Fried Sage

Barolo Wine Risotto………………………………………………………….…….………………....18
with Oven Roasted Porcinis and Cheese Crisps

Herbed Risotto with Oven Roasted Vegetables……….……………….…………………..17
Lemon Infused Olive Oil and Shaved Black Truffles

Risotto with Braised Duck……………………………………………….………….………………18
Radicchio, Baby Carrots, and Artichokes

Papardelle with Braised Beef Shoulder and Asparagus Tips…..………………………18
Cherry Tomatoes and Tomato Saffron Sauce

Garganelle with Brown Butter..………………….………………………….…………….………17
Baby Brussels Sprouts, Speck, and Morels

Orecchiette with Rapini……………………………….………………………………………………16
Sliced Turnips, Garlic, and Pancetta

Penne with Calamari Tentacles………………….…………………………………………………17
Marinara, Sliced Olives, Asparagus Tips

Pasta with Sauce (see server for details)……………………………………………………….14
Bolognese, Marinara, Alfredo, Butter, Olive Oil



Dessert

Cheese Plate………………………………………………………………………………………………..12
Assorted Italian Cheeses (See Server for Details)

Gelato Tasting…..………………………………………………………………………………………...10
Seasonal Sweet and Savory Gelato (See Server for Selection)

Saffron-Infused Panna Cotta………………………………………………………………………..12
with Fig Sauce

Zabaione……………………………………………………………………………………………………..11
Italian Custard made with Marsala wine, erved with Macerated Strawberries and Fresh Figs

Panforte……………………………………………………………………………………………………...10
Traditional Italian Fruit and Nut Spiced Cake

Tiramisu……………………………………………………………………………………………………..10
Lady Fingers Soaked in Espresso and Rum with whipped Mascarpone, Topped with Cocoa Powder

Montebianco………………………………………………………………………………………………..12
Espresso and Chocolate Roll-cake topped with Chestnut Cream and Powdered Sugar



Mangia!