Menu

Spring Dinner Menu

Menus are subject to change due to seasonal ingredients and the Chef’s current selections.

Appetizers/Antipasto

Escargot in Crema di Gorgonzola
Nine Helix Snails, Sherry Gorgonzola Cream with Herbs and Lemon 9

Carpaccio di Manzo
Marinated raw Beef Tenderloin, Mustard Aioli, Lemon, Olive Oil, Parmesan, Crostini 11

Cozze allo Zafferano
Mussels in Saffron Cream Sauce with Garlic, Fennel, Celery, Tomatoes and fresh Lemon 11

Entree’s/Secondi

All Dinner Entrees include our Sasse’s House Salad

*Fegato di Vitello Saltato
Sauteed Veal Liver with caramelized sweet Onion, Bacon, mashed Potatoes with Sour Cream and Italian Parsley 24

*Petto d’anatra con Ciliegie
Baked Long Island Duck breast with Cherry Sauce, mashed Potatoes and Brussels Sprouts with Bacon and Onion 29

È squisito!

*Filetto di Manzo
Oak fired 6 oz filet of beef, Portabella Mushroom Ragout with Umbrian white Truffle Essence, mashed Potatoes  29

Porri braciola di Maiale e Pancetta
Breaded twelve ounce Pork Chop filled with Spring Leeks, Bacon and Mozarella Cheese, mashed Potatoes 26

Osso Bucco “Milanese”
Braised sliced Veal Hind Shank with  slow roasted Root Vegetables, creamy Saffron Risotto, grated Parmesan Cheese and Basil Oil 42

Vitello con Funghi Selvatici
Two marinated Veal cutlets in Garlic, Olive Oil, Sun dried Tomatoes, Italian Parsley, white Truffle scented Wild Mushroom Sauce, Pappardelle Pasta 25

Pesce di Giorno
Chef’s daily prepared Fish of the Day (Market Price)

Dessert/Dolci

Your server will tell you about our daily selection.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.