L'INCANTO Menu

Artichoke bottoms stuffed with poached Maryland crabmeat in a champagne, dill and Dijon cream sauce

Escargot in a traditional garlic - parsley and sherry sauce

Organic romaine lettuce, pan seared Chilean salmon, mushroom medley in a truffle cream sauce with balsamic reduction

Baby spinach, poached pear, herbed goat cheese, toasted pine nuts in sun-dried tomato vinaigrette

Mixed arcadian lettuce, cherry tomatoes, black olives and shaved white mushrooms in a balsamic vinaigrette

Spinach, Endive, Roasted Red Beets, in a Sun-dried Tomato Vinaigrette

Fennel sausage, blend of mushrooms, toasted fennel seeds, san marzano tomato sauce with fresh basil

Rigatoni pasta, pork and veal shank ragu with bone marrow in a san marzano tomato sauce, topped with marscapone cheese and orange zest

Ecuadorian prawns in prosecco, shallots, fresh basil and diced tomato, dijon and braised baby spinach

Roasted fillet of Atlantic salmon in a champagne cream and dijon sauce, topped with julienne vegetables

Pork tenderloin medallions, roasted bell peppers, capers, onions, roasted potatoes, white wine andsan marzano tomatoes

Chef`s selection of cured meats and cheeses with Orange blossom honey, fresh fruit and tuscan crustinis

Escargot in a traditional garlic-parsley and sherry sauce

Artichoke bottoms stuffed with Maryland crab meat in a dill, dijon and champagne cream sauce

Soft organic egg yolk raviolo, spinach, ricotta, parmigiano and nutmeg, fresh black truffle peelings with a brown truffle butter

Vine ripe tomatoes, fresh mozzarella, roasted peppers, EVOO, balsamic reduction, fresh basil

hydroponic butter lettuce with anjou pear, prosciutto di parma, ricotta salata, ricotta and Orange crema

Grilled romaine hearts, toasted hazelnuts, anchovy-caper dressing, grated parmigiano

Spinach, endive, roasted red beets, in a sun-dried tomato vinaigrette

Risotto with shrimp, mussels, calamari and Spanish chorizo in a lightly spiced tomato cognac sauce

Penne pasta with, mushroom medley, fennel sausage, san marzano tomato sauce

Shallot, prosciutto, fresh basil, san marzano tomato, hot pepper seeds, petite peas, touch of cream

red snapper fillett over parsnip and marscapone mousse in a rosemary, garlic white wine sauce

Pancetta wrapped Ecuadorian prawns over butter braised leeks, green peppercorns and emulsified porcini mushroom, sherry and shallot sauce, melted fontina

Veal scallopini topped with eggplant, prosciutto di parma, fresh tomatoes and danish fontina in a marsala wine, sage and shallot sauce, served over peruvian asparagus

Parmigiano encrusted bone-in rib chop thinly pounded, topped with baby arugula, roma tomatoes and parmigiano in a cognac, lemon and veal stock

With seasonal berries

With balsamic reduced strawberry.

Topped with amaretti crumbles and fresh blueberries

With chocolate painted fillo and seasonal berries

Raisin and chocolate pistole bread pudding with pecan and cinnamon crumble, finished with a bourbon glaze.

Vanilla gelato with espresso and frangelico

Any three, ask server for daily featured flavors.

Ciroc red berry vodka, white cranberry juice, fresh lime, cracked black pepper

Stoli raspberry vodka, chambord liqueur, white cranberry juice, fresh lemon

Ketel one oranje vodka, Triple sec, fresh lime juice, blood Orange juice

Bulleit bourbon, Blood orange purée,orange bitters and Club soda

Godiva chocolate, godiva white Chocolate, smornoff vanilla vodka, house Secret ingredient, garnished with godiva Chocolate sprinkles

Nolets gin, muddled cucumber and grilled Limes, dash of bitters, tonic

Bulleit rye, st. germain elderflower Liqueur, orange bitters, ginger liquor and Club soda

80% Sangiovese 20% Cabernet

50% Sangiovese, 40% Cabernet, 10% Merlot

70% syrah, 15% Sangiovese, 15% Merlot

55% merlot, 35% Syrah, 10% Sangiovese

Garnacha, Carignan, Cabernet, Sauv, Merlot