Whole Fresh Fish – Branzino: Our #1 selling dish. Whole Mediteranean Branzino / SeaBass presented whole in French copper with a black & green olive, fennel risotto and market vegetables.
Chilean Sea Bass: Wild Patagonia sea bass filet topped with a wild rice-corn stuffing, Chef’s risotto, market veg. and citrus-tarragon beurre blanc.
Filet de Boeuf: Classic tenderloin, very tender and lean. Served with a French 5 herb compound butter, Chef’s starch creation and market vegetables.
Fast & Slow – Lamb Duet: Quick seared large eye lamb rack crusted with rosemary gremolata, AND slow roasted lamb ribs. Accompanied with an Amarone cranberry-mint risotto.
La Tagliatta Fiorentina: Beef tenderloin sliced Florentine style with a Chianti onion jus, and rosemary-Fontina fonduta. Accompanied by our famous truffled mushroom risotto and charred Tuscan black kale.
Allegro Veal Chop Our thick frenched veal chopwith chef's starch, market vegetables and red wine reduction.