La Vigilia di Natale
"The Feast of Seven Fishes"
Tuesday, December 15th, 2015

Chefs Abraham Risho & Olivia Donovan
 $120 per person
Event includes: Eight Course Holiday Dinner, Gratuities & Fine Wines

Feast days have always taken a prominent role in the global cuisine of religious societies. This Feast represents the culmination of the Advent fast in Italian culture dating back to the 7^th century. The Feast, traditionally served on Christmas Eve before midnight mass, represents the seven sacraments. Most often geographical, this evening's feast is regional in character.

This feast will consist of seven seafood courses and a final dessert course, each paired with fine Italian wine.

The Feast of Seven Fishes, 2015
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Antipasto
Fresh baked tomato bread (DF)
Roasted sweet peppers with pickled white anchovies (GF,DF)
Grilled zucchini rolled with basil (GF, DF)
Cauliflower salad with gold raisins and saffron (GF, DF)
Grilled mozzarella (GF)

Capesante Napoleon
Fresh sea scallops wrapped in leek confit then dusted in semolina
and seared in olive oil; layered between crispy ravioli skins,
arugula-chestnut pesto, house-cured pancetta & crispy capers
(Dairy Free, can be modified for Gluten Free)

Insalata di Frutti di Mare
Chilled seafood salad of shrimp, octopus, salt cod & mussels
marinated in extra virgin olive oil, lemon, fresh herbs & garlic;
served with charcoal-charred petit potato salad tossed with
grilled onions, green olives, parsley, capers & lemon
(Gluten Free, Dairy Free)

Carpaccio di Pesce Spada
Thinly sliced swordfish marinated in white balsamic vinegar & lemon,
drizzled with extra virgin olive oil, Persian blue salt & cracked pepper;
topped with giardiniera relish of pickled fennel, parsley and
pickled yellow mustard seed
(Gluten Free, Dairy Free)

Zuppa di Pesce con Gnocchi di Ricotta
Manila clams slow simmered in light tomato broth with onion,
white wine & oregano; finished with ricotta-potato gnocchi
(Zuppa can be easily modified to be Gluten Free & Dairy Free without the Gnocchi)

Manicotti con Granchio Crema di Noci
Fresh pasta crêpe filled with crab, delicata squash, sage, pine nuts, currants, Marsala wine & parmigiano reggiano; finished with
an elegant walnut cream sauce & pomegranate seeds
(Can be easily modified to be Gluten Free to serve the
stuffing without the crêpe, Not Dairy Free)

Pesce in Umido con Polenta Cremosa e Broccolini
Mahi mahi fillets rolled and stuffed with mint, parsley, pecorino, currants, capers, then braised with mussels & tomatoes, balsamic vinegar, basil, garlic & kalamata olives; served over creamy polenta and garlic-broccolini
(Gluten Free, can be easily modified to be Dairy Free without the polenta)

Finale Dolce
Limoncello tart with  lemon curd in a flaky & buttery crust;
served with gelato made from Local Italian plums & roasted anise
(Can be modified to be Gluten Free & Dairy Free to serve gelato without the tart)