IL Cenacolo Menu

Steamed asparagus with brown butter and coarse parmesan cheese.

Grilled radicchio and endive with smoked mozzarella drizzled with a balsamic reduction.

Fresh buffalo mozzarella cheese with roasted peppers.

Milky mozzarella cheese served with sautéed wild mushrooms.

Fresh goat cheese marinated in olive oil and fresh herbs served over roasted tomatoes.

Stuffed mushrooms. Stuffed with mushrooms, pancetta, fresh mint stuffing

Grilled portobello mushrooms.

Smoked Salmon topped with red onion and capers served on arugula drizzled with extra virgin olive oil

Our Tuscan bread is a freshly baked loaf, embodying the simplicity and tradition of Italian baking, typically served with olive oil.

Boneless Smoke Rainbow Trout marinated in olive oil , garlic and bay leaf

Bowtie pasta with a sun-dried tomato sauce.

Rigatoni with hot and sweet sausage with peas and light tomato sauce.

Pasta with ground veal, sage and white wine.

Tagalini with White Truffle oil and Black Truffle Shavings

Squid Ink Pasta in a spicy tomato sauce with Clams, Shrimp, Mussels, Calamari and Scallops

Homemade wide ribbon Pasta with Rabbit Ragu

Homemade Gnocchi in Taleggio Cheese Cream Sauce

Homemade Lobster Ravioli in a light creamy sauce with shallots a touch of sherry and Loster meat

Homemade Fettucine alfredo with grilled vegetables\n

Lamb shank slow cooked with red wine, tomato, garlic and fresh sage served with mashed potato.

Duck breast grilled and sliced served on a cranberry port wine sauce.

Rabbit stewed in white wine sauce, with carrot onion, celery, tomato sauce, black olives.\nServed over Pappardelle \nWhen ordering request to be served or pappardelle pasta\n

Traditional Italian pot roast served with mashed potatoes and drizzled with truffle oil.

Filet mignon with black peppercorn, brandy and cream.

Wild salmon fillet roasted with rosemary and olive oil.

Red snapper with clams, mussels, rock shrimp, tomato sauce and white wine.

Rambo sautéed in white wine, tomato sauce, capers and black olives.

Dry large sea scallops with brandy, tomato sauce,and pesto.

Grilled octopus garnished with fresh parsley and finely chopped red onions, served with lemon wedges.

Double Thick Veal Chop butterflied and stuffed with prosciutto, fontina cheese and spinach and baked in a white sauce with tomato and mushrooms

Age Rib Eye Steak grilled and sliced topped with a sizzling olive oil with fresh herbs and garlic.

Veal Shank braised with white wine, carrots, celery and sundried tomatoes.

Wild Medaterian Sea Bass Oven Roasted Whole with salt, pepper, olive oil and lemon.

Yellowfin tuna seared on the outside and marinated with pesto and chopped tomatoes served cold on a bed of seaweed

Hanger Steak marinated in ginger ale, ginger, shallots, and soy sauce grilled and served on a bed of caramelized onions.