Vita Nova Spring Menu 2013

Appetizer Trio

 

Blackened Yellowfin Ceviche

Cucumber, crispy plantain, cilantro cream

 

Smoked Pork Flatbread

Manchego cheese, pickled red onions

 

Caramelized Shallot and Crimini Mushroom Soup   

  Panko gremolada

  

Salad

Medley of Greens with Candied Walnuts, Jicama and Mandarine Oranges

shaved Asiago cheese, toasted coconut and tangerine vinaigrette

prepared tableside for two or more

 

OR

 

Classic Caesar Salad

prepared tableside for two or more

 

IntermezzoHomemade Sorbet

 

Entrees

Grilled Swordfish Chimichurri with Toasted Pine Nuts

 Grape tomato salsa, sweet pea fritter, roasted poblano cream

 

  Rose Pepper SearedDuck Breast with Wilted Swiss Chard & Fava Beans

Buttermilk mashed potato cakes, roasted beets, sundried cherry glace   

 

Oven Roasted Scottish Salmon with Lemons and Capers

Saffron risotto, broccoli rabe             

 

Stuffed Breast of Chicken with Mushroom Duxelle and Mahon Cheese

Sautéed baby carrots, fresh asparagus, champagne cream

 

Roast Tenderloin of Pork with Pearl Barley Pilaf

Dry rubbed tenderloin of pork, fresh asparagus, pan jus

(served French style when ordering for two or more)

    

Homemade Grilled Vegetable Ravioli

Zucchini, sundried tomatoes, mushrooms and white wine

 

 Maryland Style Crab Cakes with Spicy Remoulade

Spaghetti squash, wilted spinach, gaufrette potato

 

Char Grilled Filet Mignon with Rioja Reduction

  Cabrales potato gratin, spinach pisto stuffed tomato with smoked bacon        

(served Russian Style when ordering for two of more)