Dinner - Ristorante da Benito

little neck clams baked with shiitake mushrooms & bell pepper, finished with brandy

prosciutto di parma with melon

seared sea scallops with radicchio, toasted almonds, sliced fennel & orange, honey & sherry wine vinaigrette

pan seared jumbo shrimp with toasted corn & avocado salad in citrus dressing

crab cakes with homemade tartar sauce, baby mustard greens with dijon vinaigrette & mustard seeds

duck & fig sausage over french lentils

charred over fresh chickpea puree

grilled baby artichoke & goat cheese tart with pistachio-arugula pesto

penne with onion, tomato & pancetta

hand cut pappardelle bolognese

whole wheat penne with roasted beets, gorgonzola & walnuts

linguine with clams

angel hair pasta with shrimp & fresh tomato sauce

with braised cherry tomato, roasted garlic, basil and chives, finished with parmigiano cheese

pasta & bean soup

toasted barley & shiitake mushroom soup

san marzano tomato & herb soup

mixed baby field greens

caesar salad

radicchio with golden raisins, toasted almonds & garlic-anchovy vinaigrette

goat cheese & roasted beets with horseradish & crispy shallots

veal scallopine over fennel hash

veal shank with risotto milanese

double center cut grilled veal chop with vegetables

breaded veal chop milanese topped with mixed greens, minced fior di latte cheese & tomato

prime NY strip steak with crushed potato & braised cipollini

seared filet mignon with wild mushrooms & red wine reduction

roasted free-range half chicken with green beans, celery root & rosemary sauce

lemon glazed breast of free-range chicken stuffed with fennel, accompanied by wild rice & savoy cabbage

slow cooked arctic char with chickpea cake, homemade dill sauce, topped with cucumber & cherry tomato salad

pan roasted over organic vegetable quinoa

grilled shrimp with chef's dipping sauce & vegetables

rack of lamb with red cabbage-feta-date salad, roasted garlic & herbs