Piano Due Menu and Prices

$12.00

espresso flavored chocolate mousse layered with hazelnut praline covered with dark chocolate ganache

$12.00

very rich chocolate tart with caramel sauce, peanut brittle, caramelized orange rind and side of fresh cream

$12.00

bananas sauteed with brandy and spices served over vanilla, caramel and hazelnut gelato

$12.00

oven roasted pineapple with coconut sorbet and a dark rum vanilla sauce, crushed pistachio

$12.00

honey roasted apple and pear tart with amaretto gelato set in a sweet phyllo crust

$12.00

a blend of italian and american cream cheese with blood orange sorbet and candied ginger

$12.00

warm lemon cream tart set in a vanilla scented crust with seasonal berries and artisanal honey

$10.00

caramel, hazelnut, pistachio, vanilla or chocolate

$10.00

blood orange, lemon, coconut or mixed berries

$13.00

arugola and fennel salad with fresh orange, shaved red onions and roasted hazelnuts finished with parmigiano reggiano

$13.00

bibb lettuce and fiorelle pear with a citrus-mustard dressing, prosciutto di parms, ricotta salata and spanish almonds

$14.00

romaine salad with an anchovy, caper and garlic dressing alongside a beet carpaccio, goat cheese and hazelnuts

$16.00

butterflied ecuadorian shrimp over cauliflower puree, lemon and mustard sauce

$13.00

layers of baked brioche, smoked salmon and buffalo mozzarella in roasted pepper sauce with marinated endive salad

$13.00

white bean soup with mascarpone raviolini finished with prosciutto di parma and truffle oil

$17.00

seared foie gras over spinach with a madeira wine-sherry vinegar sauce, glazed shallots and pickled onions

$16.00

spicy combination of shellfish blended with arborio rice, olive oil fried rock shrimp

$15.00

tomato and basil sauce with mushrooms, sausage and parmigiano reggiano

$18.00

maryland crabmeat and pepperoncini in a buttery champagne brodetto with italian parsley

$17.00

filled with seasonal mushrooms topped with a porcini foam

$15.00

sauce of pancetta, onions, white wine and plum tomatoes with a touch of chili peppers

$15.00

sausage and broccoli di rapa with sundried tomato and olive oil sauce, caramelized pecorino romano

$18.00

soft egg yolk raviolo with ricotta and spinach, topped with black truffle butter

$17.00

blended sauce of wild game, finished with a hint of cream, barolo wine and bitter chocolate

$16.00

braised veal shank and marrow sauce with orange, lemon and mascarpone

$34.00

king salmon over country style vegetables in a spicy caramelized onion and veal stock

$32.00

pancetta wrapped diver sea scallops over corn and leek risotto with mushroom and truffle jus

$29.00

red snapper braised in a rosemary, lemon and vodka sauce over potato gnocchi with parmigiano and fresh beets

$29.00

grilled swordfish over melted leeks and roasted tomatoes in an orange scented saffron reduction with p.e.i. mussels

$27.00

wild striped bass with a sicilian and calamata olive broth, tomato-fennel confit over caponata and crispy shrimp

$38.00

roasted veal chop with sage and pancetta jus over parmigiano glazed asparagus and baby carrots

$26.00

braised morsels of chicken with italian sausage, fresh herbs in a white wine sauce with a hint of anchovy over broccoli di rapa and garganelli

$28.00

parmigiano crusted rib pork chop topped with an endive, arugola and riddichio salad, finished with sliced pear and toasted walnuts

$32.00

slow roasted duck breast with an apple-shallot puree in a port wine and mushroom reduction over vanilla braised endives

$37.00

roasted rack of colorado lamb with fall vegetables and stewed carrots finished with a lamb jus

$35.00

peppercorn crusted filet mignon with a porcini mushroom and balsamic vinegar sauce with a fingerling potato puree and sautéed green beans