Da Vinci's Ristorante

Mozzarella di buffala, vine tomatoes, fresh basil oil with extra vecchio balsamic

Layers of eggplant, roasted red peppers, basil pesto, sun-dried tomato with fresh mozzarella and evoo

Thin pounded raw beef tenderloin served over baby arugula, parmigiano shavings, basil pesto and white truffle oil

Hydroponic bibb lettuce and forelle pears with prosciutto dolce toscano, ricotta salata, marcona almonds in a white balsamic vinaigrette

Baby arugula, fennel and radicchio with parmigiano in a "shallot-balsamic vinaigrette

Octopus, shrimp, mussels and conch with diced fresh mango, mint and meyer lemon drops, in a fresh time and limoncello infusion

Simple tuscan cannellini and red bean soup with prosciutto, san marzano tomato and finished with evoo and parmigiano

Fingerling potatoes, julienne of vegetables, truffles, in a chicken broth

Chilled minted spring pea soup, creme fraiche and topped with crispy shallots

Napoleon of mushrooms n a truffle cream and aged balsamico sauce, over baby mix lettuce

Butternut squash agnolott with sage brown butter topped with amaretti and mozzarella bi buffala

Artichoke bottoms stuffed with maryland crab meat in a champagne, dill, mustard and cream sauce

Ecuadorian jumbo shrimp, passion fruit and black basil emulsion, radish carpaccio and banana peppers

Raviolo filled with ricotta, spinach and organic egg yolk, covered with truffle butter

PEI mussels in a garlic and leek sauce with fresh tomato and chablis

Squid inked risotto, with calamari, fresh parsley in a marechiara reduction

Boar ragu, sangiovese and san marzano tomato, chocolate shavings

Bershire pork shank and veal ragu, with bone marrow, hint of orange and mascarpone

Cherry peppers, proscuitto, olives, onion and fresh basil, in a spicy san marzano tomato sauce with romano and parmigiano

Pancetta wrapped ecuadorian jumbo shrimp, topped with fresh mozzarella, in a sherry wine and sage sauce

U 10 main diver sea scallops, over grilled parsnip, in a marinated granny smith vinaigrette

8oz brazilian lobster tail and jumbo shrimp, over parsnip puree, fresh parsley, xerez vinegar and garlic shallot sauce

Red snapper fillet over roasted corn and cognac risotto, in a rosemary-garlic and sauvignon blanc sauce

Fillet of atlantic salmon with pine nuts and dijon encrusted, in a chablis, fresh basil, roma tomato and meyer lemon sauce

Rolls of breaded veal scallopini filled with ricotta, parmigiano and spinach, over grilled seasonal tomato, topped with baby arugula and drizzled with roasted beet oil and ripasso

Veal scallopini topped with eggplant, prosciutto, fontina and sliced tomato, in a marsala and sage sauce

Slow roasted loin pork chop in a cognac and fresh vegetable sauce, with black peppercorn encrusted over fingerling potato puree

Organic chicken, homemade boar sausage, broccoli, red pepper, capers and farfalle, in a lemon and pinot grigio sauce

Stuffed chicken breast with danish fontina, mozzarella, baby spinach in a marsala sage sauce, topped with artichokes

Jumbo ecuadorian shrimp, diver sea scallops, fish fillet, 3oz lobster tail and slow cooked calamari, in a saffron and tomato broth with cayenne and roasted garlic crostini

Slow braised veal shank in a four wine glaze, over saffron risotto with vegetables

8oz filet mignon in a gorgonzola and cognac sauce, topped with prosciutto wrapped asparagus

Chef's selection of french and italian cheeses, cured meats and fresh fruit with orange blossom honey and tuscan bread

Flavored with amaretto liquor and orange porfumo

With seasonal berries

With balsamic reduced strawberry

With cinnamon gelato

With blueberries

With raspberry sauce

With chocolate mousse and warm berries

Any three: Basil, peach, strawberry, pistachio, cappuccino, tangerine, cinnamon