Prosciutto di Parma
Spiced Apple Marmellata and Winter Mâche Salad with Grilled Tuscan Bread
Crispy Crab Cake
Salad of Shaved Fennel, Baby Arugula and a Roasted Tomato Aioli
Spinach and Ricotta Stuffed Shrimp
Lightly Breaded with Pine Nuts and Asiago Cheese
Mussels Steamed “Italian Riviera Style”
Steamed in a Light Moscato Broth with Caramelized Fennel, Basil and Marjoram
Fonduta di Piemonte
Fontina, Comté and Appenzeller Cheeses blended with Moscato Wine and Aromatics. Traditional Accompaniments
Zuppa
(Soup)
Roasted Butternut Squash and Taleggio Cheese Bisque
With a Toasted Pumpkin Seed Crust
Apple and Onion Consommé
Garnished with Hearty Veal Tortellini
Grappa's Acclaimed Mushroom Soup
Sautéed Shiitake, Crimini and Portobello Mushrooms. Puréed and Sprinkled with Rosemary and Crispy Shallots.
Insalata
(Salad)
Traditional Caesar
Crisp Hearts of Romaine Tossed with Caesar Dressing, Parmesan Croutons, Liqurian White Anchovies and Extra Virgin Olive Oil.
A Salad of Grapes, Roasted Walnuts and Gorgonzola Cheese
Tossed with a Creamy Gorgonzola and Red Wine Vinaigrette
Insalata Mista
Butterleaf Lettuce, Radicchio, Escarole and Mache Greens.
Tossed with a Dijon-Dill Vinaigrette and Crispy Almond-Asiago Wafers
House~Made Ricotta and Roasted Beet Salad
Shaved Artichokes, Tarragon and Arugula.
Entrata
(Entrees
Chicken Breast “Saltimbocca Style”
Crispy Prosciutto, Fontina Cheese, and Sage.
Hand~Made Farfalle, Wild Mushrooms and Artichoke Hearts
Tossed in a Cremé Fraîche and Sage Velouté
Grilled Herb and Garlic Rubbed Lamb Chops
Tuscan White Bean and Zucchini Cassoulet, Baby Heirloom Carrots and
a White Truffle and Rosemary Demi~Glace
Plum Tomato and Potato Lasagna
Layered with Olives, Roasted Red Peppers, Baby Spinach and a Garlic Cream Sauce
A Wonderful Vegetarian Dish
Horseradish Encrusted Grilled Salmon
Fresh Horseradish and Breadcrumbs. House~Made Fettuccine, Mushrooms,
Tomatoes and a Sherry Butter Sauce
Thick-Cut Berkshire Pork Chop
Parmesan~Herb Risotto,
Garlic Seared Baby Spinach and a Classic Marsala Jus
Herb Crusted Loin of Chilean Sea Bass
Caramelized Fennel~Parsnip Agnolotti in
a Provenzale Style Tomato, Garlic and Basil Broth
Peppercorn Crusted Filet Mignon
Hand~Made Ricotta and Roasted Shallot Ravioli with
a Warm Salad of Tomatoes and Asparagus
Pan Seared Diver Sea Scallops
Baby Spinach, Mixed Italian Olives, Ripe Tomatoes and
House~Made Black Pepper Pappardelle Pasta
Grappa’s Famous Osso Buco
Hand-Made Spinach Spaetzle, Roasted Garlic Gremolata and a Rich Stock Fortified with Red Wine and Herbs
Pan Seared Wild Cod Picatta
House~Cured Crispy Pancetta, Crispy Fingerling Potatoes and
Seasonal Vegetables in a
Light Caper~Dill Piccata Sauce
Entree prices range from $27-$39
A service charge of 20% may be added to parties of six or more. |
