Insalata di Aragosta Chilled Maine lobster tossed with lemon-thyme vinaigrette, and winter vegetables
Capesante Veneziane Cider glazed native sea scallops, roasted parsnip lobster broth, apple arugala salad
Crespelle al Forno Crisp chive crepes stuffed with wild mushrooms and truffled ricotta
Zuppa di Pomodoro Heirloom tomato soup garnished with parmigiano crostini and basil leaves
Caesar con Tartufi Classic Romaine salad with white truffle Caesar dressing Hand- made Pasta Choice of:
Rigatoni Bolognese Traditional northern style veal and pork ragout enriched with pancetta and tomatoes
Linguini con Gamberoni Hand-cut Linguini tossed with garlic shrimp, tomato, white wine finished with lemon thyme butter and olio santo Choice of:
Aragosta Ripieno Baked stuffed 2 pound Maine lobster, filled with lobster, scallop, shrimp, and herbs, finished with a rich cognac and lobster reduction
Vitello Osso Bucco Traditional style braised veal shank served with creamy corn and sage polenta, finished with a hearty tomato vegetable ragout
Pesce Spada Siciliana Pan seared Atlantic Swordfish served over roasted winter vegetables, saffron risotto cake, and lemon caper beurre blanc
Filetto di Manzo Grilled Ten ounce Black Angus tenderloin finished with bourbon truffle butter, hand cut truffle fries and grilled asparagus Choice of:
Fragole di Cioccolato Trio of chocolate covered Strawberries, Dark, White and Milk Chocolate
Torta di Zucca Pumpkin and ricotta pie with a ginger bread cookie crust, spiced whipped cream
Sogno del Cioccolato A Chocolate lover's dream / Warm chocolate cake, espresso cr¸me anglaise Prix Fixe Menu - $85. per person ~Executive Chef ~ Jason Tucker~ ~Thank you for choosing Tresca and Happy Valentines Day~
