Boston's Winter Restaurant Week 2010
March 14th - 26th

                                                    CALABAZA SQUASH SOUP

Calabaza squash soup amaretto cookies, crispy sage

Or

                                                       PAN ROASTED MUSSELS

Fresh cultivated PEI Mussels with Pancetta Abruzzese, Sicilian Marsala and Balsamic Roasted Shallots

Or

                                                                ARUGULA SALAD

Baby Arugula salad with Roasted Pears and gorgonzola, Vincotto vinaigrette

                                     FUSILLI POMODORO CON MOZZARELLA           

Artisan made fusilli pasta with a San Marzano tomato sauce, fresh mozzarella

Or

                                                              PETTO DI POLLO

Pan roasted free range chicken breast, crispy polenta and Panca Pepper slow roasted tomatoes sauce

Or

                                       SALMONE IN CROSTA DI MACADAMIA

Macadamia crusted Jail Island Salmon fillet over a herbed risotto cake, Peruvian Asparagus and Organic Incan Goldenberries Pisco Blood orange sauce

Or

                  GNOCCHI DI YUCA AL RAGU’ VERDE STILE SECCO PERUVIANO

Cassava root gnocchi with a slow braised “Chicha de Jora” green lamb ragu and shaved parmesan (Spicy)

Or

                                                      TARANTA’S PORK CHOP

Brined double thick Pork Chop over a yucca piatella, sauteed Giant Peruvian Corn, spinach and caramelized onions, Rocoto Raw Sugar Cane Glaze

(add $10)

Choice of

Traditional tiramisu

Or

Guavannolo

Price per person $33.10

Beverages, tax and gratuity not included

* Limited space *

NO MENU SUBSTITUTIONS ALLOWED