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.
And for our celiac guests 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 gluten free penne in extra virgin olive oil and garnished with Romano pecorino.
