December brings us the holidays and executive chef Vincent Canzeri wants to give you a taste of the surf and the turf. Your mouth will water with the tender AAA filet mignon accompanied by King Oyster mushrooms and covered in a creamy demi-glace sauce on a Papardelle egg noodle nest. As if that wasn’t enough…the feast is completed with jumbo garlic shrimp on a bed of fresh spinach….
Executive chef Vincent Canzeri is still surprising us!!!
For the month of November, there’s nothing better to prepare us for the coming season then a comforting Osso bucco. Savour a delicious grain fed veal shank slow cooked over a low fire for over 8 hours to assure maximum tenderness. The homemade gremolata will add that touch of freshness. A true delicacy served over a bed of linguini in extra virgin olive oil and garnished with Romano pecorino.
This creation is also available in gluten free, served over penne in extra virgin olive oil!!!
Archive for 2017
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