Vuli

Pan seared sea scallops deglazed with dry vermouth in a crab stock and saffron reduction.

An old world delicacy. Italian white eggplant filled with imported cheeses and fresh plum tomato sauce topped with fresh mozzarella.

Colossal shrimp cocktail, pacific oysters, rhode island little-neck clams, jumbo lump crab meat salad and new zealand mussels served with 3 sauces.

With baby capers, bermuda onions, toast points and yogurt based tartar sauce on a bed of field greens.

Jumbo shrimp with traditional cocktail sauce.

With roasted beet quenelles.

Jumbo shrimp with traditional cocktail sauce.

Chopped Boston lettuces, vine ripened tomato, French beans, cannelini beans and roasted peppers in a balsamic vinaigrette.

With baby romaine and house-made classic Caesar dressing.

Warm potato salad with French beans, goat cheese and chives dressed with extra virgin olive oil and wine vinegar.

Wrapped in English cucumber with a light grape seed oil vinaigrette.

Poached ferrel pear layered with frisee, crisped Parmesan wafers and Gorgonzola, drizzled with a pomegranate glaze.

Stuffed with California flat leaf spinach mozzarella and ricotta cheese in a fresh plum tomato and mascarpone sauce.

Hand made fettucine with chanterelle, plurette, porcini and shiitake mushrooms in a veal stock, mascarpone and sage sauce.

Hand made half moon shaped pasta with fresh herbs in a duck stock reduction.

House made saffron linguine with clams, mussels, shrimp and scallops in an herbed crab stock.

Boneless breast of chicken pan-roasted and tossed with potatoes, cherry peppers and duck sausage, splashed with port wine and balsamic vinegar in a puff pastry rim.

Breast of free range chicken in a parmigiana batter sauteed with white wine, lemon and fresh peas.

Served on a bed of wild rice with reduced duck stock infused with vin santo.

Wrapped in double-smoked bacon and served with caramelized apples in calvados sauce.

Tenderloin of veal, pounded, layered with grilled cairo eggplant and bel paese cheese in a reduction of veal stock and diced vine-ripe tomatoes.

Roasted tenderloin of veal in a veal stock and port wine reduction infused with wild swedish lingobeans.

Splashed with cointreau and served with rosemary roasted potatoes.

With black truffle mashed potatoes and bearnaise sauce.

Seasoned and dusted with horseradish and peppercorns, over crab succotash.

In French pastry with root vegetable and lump crab-meat stuffing, with a vermouth ginger mustard sauce.

Baked in phyllo dough on fresh asparagus in a chenin blanc sauce.