Easter Dinner - Mia Nonna's Cucina

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FIRST COURSE

SOUP
Seafood bisque (baby shrimp and
crab meat).

ARUGULA SALAD
Arugula with sharp pecorino Romano cheese, toasted pine nuts ni lemon and extra virgin olive oil.

CAESAR SALAD
Romaine lettuce served with croutons in
Caesar dressing.

SECOND COURSE

PASTA MISTO
(Gnocchi ni gorgonzola sauce,
cheese ravioli in pink cognac sauce and penne with spicy arrabiata sauce)

THIRD COURSE

POLLO ALLA PARMIGIANO
Lightly breaded chicken breast baked with fresh marinara and mozzarella cheese.

POLLO OSCAR
Chicken breast topped with crabmeat and spinach in a cognac demi-glaze sauce.

VEAL CARCIOFI
Veal medallions topped with shrimp, artichokes, sun dried
tomatoes in a lemon caper white wine sauce.

VEAL SALTIMBOCCA
Veal medallions topped with porcini mushrooms, prosciutto and fresh mozzarella cheese finished in cognac demi-glaze sauce.

ORANGE ROUGHLY FRANCESE
Filet of Orange Roughy dipped in
egg served with cherry tomatoes and capers finished in white wine lemon sauce.

SALMON ALLA BRUSCHETTA
Grilled salmon served with sauteed
spinach and bruschetta on the side.

FOURTH COURSE

Tiramisu, Mixed Bery Tart, Crème Bruté, American coffee, and hot tea.

ADDITIONAL CHARGE FOR AD-ONS, CAPPUCCINO, ESPRESSO, FOUNTAIN DRINKS, AND ALCOHOL

$40 Per Person