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The
Famoso Wine Room can accomodate 35 persons
for a seated lunch or dinner with pre-function area
in the Famoso Lounge or up to 50 guests for a standing
reception. The Wine Room has multi-media capabilities
and privacy. For larger groups the entire restaurant
can be reserved for up to 250 guests. Call 301-986-4818
for more information.
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Warm
Mozzarella & Tomato Tartlettes
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$36 |
Beef
or Chicken Skewers with a Wine Reduction Dipping
Sauce
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$24 |
| Tomato
& Parmesan Bruschetta with basil
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$27 |
Skewered
Mozzarella and Cherry Tomato Drizzled with Pesto
Sauce
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$20 |
| Grilled
Shrimp Skewers with a Light Basil Pesto Sauce |
$36 |
| Skewered
Parma Prosciutto with Melon |
$24 |
| Bacon
Wrapped scallops with Yellow Pepper Cream Saffron
and Chives Served on a Brisee Tartlette |
$36 |
| Crab
and Lobster Mayo and Marjoram on a Phyllo Dough
Tartlette |
$36 |
| Vol
au Vent with Gorgonzola Mousse, Walnuts, Grapes
and Celery |
$36 |
| Vegetable
Crudité Bouquet |
$36 |
| Fresh
Fig topped with gorgonzola and walnut (seasonal) |
$24 |
| Fresh
Fig topped with gorgonzola, walnut and Finocciona
(seasonal) |
$36 |
| Polenta
Crostini topped with mushrooms |
$20 |
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Appetizer
Course
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“Americana”
Insalata
Romaine
hearts, crostini and Parmigiano-Reggiano flakes,
Caesar dressing
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“Arugula”
Insalata
Arugula,
corn, cherry tomatoes, buffalo mozzarella,
balsamic vinaigrette
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“Italiana”
Insalata
Tomatoes
with burrata cheesee, green beans, yellow
bell peppers,
olive oil and balsamic reduction
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Entree
Course
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Risotto
con Fagiano e Tartufo
Italian
“Carnaroli” rice set in a pheasant ragout
with black truffle paste
Parmigiano-Reggiano
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Ravioli
Ricotta e spinaci
Housemade
ravioli with ricotta and spinach filling in
a butter sage sauce
with asparagus
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Filetto
di Salmone
Grilled
salmon fillets with vodka orange sauce, fennel
and spinach
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Temptations
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Cassata
all`Italiana
House
made ice cream cake with caramelized hazel
nuts,
pistachios and candied fruit served with a
chocolate sauce
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Panna
Cotta con Fichi e Mandorle al Caramello
A
light, silky egg custard served with caramelized
figs and almonds
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Appetizer
Course
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Mozzarella
di Bufala alla Griglia
Buffalo
mozzarella wrapped in parma prosciutto, served
aside mesclun,
topped with Parmigiano-Reggiano flakes and
balsamic reducction
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“Arugula”
Arugula,
corn, grape tomatoes, buffalo mozzarella,
balsamic vinaigrette
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“Americana”
Romaine
hearts, crostini and Parmigiano-Reggiano
flakes Caesar dressing
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Entree
Course
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Risotto
con Fagiano e Tartufo
Italian
“Carnaroli” rice set in a pheasant ragout
with black truffle paste
Parmigiano-Reggiano
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Pollo
alla Parmigiana
Breaded
chicken breast layered with mozzarella, eggplant
and tomato sauce, topped with parmesan
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Strozzapreti
alla Romagnola con Foglioline di Spinaci
“Strangle
the priest,” handmade pasta set in a sausage
ragout with baby spinach topped with crisped
Parma prosciutto and Parmigiano-Reggiano flakes
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Branzino
2
¼ Lb. Mediterranean Sea bass baked in a salt
crust, served with
mixed vegetables and aioli mayonnaise
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Temptations
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Panna
Cotta con Fichi e Mandorle al Caramello
A
light, silky egg custard served with caramelized
figs and almonds
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Cassata
all`Italiana
House
made ice cream cake with caramelized hazel
nuts, pistachios and
candied fruit served with a chocolate sauce
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Appetizer
Course
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“Americana”
Buffalo
mozzarella wrapped in parma prosciutto, served
aside mesclun,
topped with Parmigiano-Reggiano flakes and
balsamic reducction
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“Arugula”
Arugula,
corn, grape tomatoes, buffalo mozzarella,
balsamic vinaigrette
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Capesante
gratinate
Gratin
of breaded scallops served with tomato confit,
zucchini and caper oil
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Entree
Course
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Risotto
con Fagiano e Tartufo
Italian
“Carnaroli” rice set in a pheasant ragout
with black truffle paste
Parmigiano-Reggiano
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Ravioli
Ricotta e spinaci
Housemade
ravioli with ricotta and spinach filling in
a butter sage
sauce with asparagus
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Tagliata
di Manzo Rucola grana
Sleces
of certified angus beef terra major grilled
and seved with arugula,
parmesan cheese, grilled vegetables
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Filetto
di Salmone
Grilled
salmon fillets with vodka orange sauce, fennel
and spinach
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Temptations
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Cassata
all`Italiana
House
made ice cream cake with caramelized hazel
nuts, pistachios
and candied fruit served with a chocolate
sauce
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Panna
Cotta con Fichi e Mandorle al Caramello
A
light, silky egg custard served with caramelized
figs and almonds
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Chef
Selections Sorbet
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Appetizer
Course
(Please
select one)
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Carpaccio
di Salmone
Cured
salmom with arugula and artichokes
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Piovra
con Patate
Steamed
octopus with potatoes and aragula
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“Arugula”
Arugula,
corn, grape tomatoes, buffalo mozzarella,
balsamic vinaigrette
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Mozzarella
di Bufala alla Griglia
Buffalo
mozzarella wrapped in parma prosciutto,
served aside mesclun, topped with Parmigiano-Reggiano
flakes and balsamic reduction
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Entree
Course
(Please
select one)
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Risotto
con Fagiano e Tartufo
Italian
“Carnaroli” rice set in a pheasant ragout
with black truffle paste
Parmigiano-Reggiano
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Gnocchi
di Ricotta con Gamberi, Melanzane e Mozzarella
Affumicata
Ricotta
cheese gnocchi sautéed with jumbo black tiger
shrimp, fresh tomato concasseeand smoked mozzarella
cheese
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Osso
Buco
Veal
Osso Buco braised with tomato sauce and peas
with saffron
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Branzino
con Carciofi, Olive, Patate e Pomodorini
Baked
Imported Mediterranean Sea bass with artichokes,
olives,
potato and cherry
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Temptations
(Please
select one)
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Cassata
all`Italiana
House
made ice cream cake with caramelized hazel
nuts, pistachios and candied fruit served
with a chocolate sauce
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Panna
Cotta con Fichi e Mandorle al Caramello
A
light, silky egg custard served with caramelized
figs and almonds
or
Sorbet
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Appetizer
Course
(Please
select one)
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Vitel
Tonne
Thinly
sliced roasted veal with tuna mayonnaise,
served cold with an arugula, endive and radicchio
salad
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Tartare
di tonno
Tuna
tartare with avocado, fennel, orange and basil
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“Arugula”
Arugula,
corn, grape tomatoes, buffalo mozzarella,
balsamic vinaigrette
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Mozzarella
di Bufala alla Griglia
Buffalo
mozzarella wrapped in parma prosciutto,
served aside mesclun, topped with Parmigiano-Reggiano
flakes and balsamic reduction
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Entree
Course
(Please
select one)
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Risotto
con Fagiano e Tartufo
Italian
“Carnaroli” rice set in a pheasant ragout
with black truffle paste
Parmigiano-Reggiano
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Gnocchi
di Ricotta con Gamberi, Melanzane e Mozzarella
Affumicata
Ricotta
cheese gnocchi sautéed with jumbo black tiger
shrimp, fresh tomato concasseeand smoked mozzarella
cheese
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Costolette
D’Agnello
Lamb
chops Topped with pistachio lemon oil with
potato gratin and artichokes
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Filetto
di Salmone
Grilled
salmon fillets with vodka orange sauce, fennel
and spinach
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Temptations
(Please
select one)
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Cassata
all`Italiana
House
made ice cream cake with caramelized hazel
nuts, pistachios and candied fruit served
with a chocolate sauce
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Panna
Cotta con Fichi e Mandorle al Caramello
A
light, silky egg custard served with caramelized
figs and almonds
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Hors
D'Oeuvres
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Skewered
Parma Prosciutto with Melon
Grilled Shrimp Skewers with a Light Basil
Pesto Sauce
Cheese Platters
Tomato & Parmesan Bruschetta with basil
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Antipasto Soup & Salads
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Carpaccio
di manzo
Rolled
beef carpaccio, mushrooms, celery and fossa
cheese
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Passatina
di cannellini e vongole
Cannellini
bean puree with clams
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Mozzarella
di Bufala alla Griglia
Buffalo
mozzarella wrapped in Parma prosciutto, served
aside fresh seasonal mesclun, topped with
Parmigiano-Reggiano flakes and balsamic reduction
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Vitel
Tonne
Thinly
sliced roasted veal with tuna mayonnaise served
cold with
and arugula, endive and radicchio salad
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Main Courses
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Risotto
con Fagiano e Tartufo
Italian
“Carnaroli” rice set in a pheasant ragout
with black truffle paste
Parmigiano-Reggiano
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Gnocchi
Verdi
Housemade
potato spinach gnocchi with eggplant and smoked
mozzarella
in tomato sauce with basil
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Costolette
D’Agnello
Lamb
chop topped with pistachio lemon oil with
gratin and artichokes
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Branzino
2
¼ Lb, Mediterranean sea bass baked in salt
crust,
served with mixed vegetables and aioli mayonnaise
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Temptations
|
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Panna
Cotta con Fichi e Mandorle al Caramello
A
light, silky egg custard served with caramelized
figs and almonds
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Cassata
all`Italiana
House
made ice cream cake with caramelized hazel
nuts, pistachios
and candied fruit served with a chocolate
sauce
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Hors
D'Oeuvres
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Skewered
Parma Prosciutto with Melon
Grilled Shrimp Skewers with a Light Basil
Pesto Sauce
Cheese Platters
Tomato & Parmesan Bruschetta with basil
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Antipasto Soup & Salads
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Vitel
Tonne
Thinly
sliced roasted veal with tuna mayonnaise,
served cold with
an arugula, endive and radicchio salad
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Capesante
gratinate
Gratin
of breaded scallops served with tomato confit,
zucchini and caper oil
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“Arugula”
Insalata
Arugula,
corn, cherry tomatoes, buffalo mozzarella,
balsamic vinaigrette
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Calamari
alla Carta
Calamari
cooked or parchment paper served with green
beans,
sun dried tomatoes and balsamic reduction
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Main Courses
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Risotto
con Fagiano e Tartufo
Italian
“Carnaroli” rice set in a pheasant ragout
with black truffle paste
Parmigiano-Reggiano
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Gnocchi
di Ricotta con Gamberi, Melanzane e Mozzarella
Affumicata
Ricotta
cheese gnocchi sautéed with jumbo black tiger
shrimp, fresh tomato concassée and smoked
mozzarella cheese
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Costolette
D’Agnello
Lamb
chop topped with pistachio lemon oil with
gratin and artichokes
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Catalana
di Crostacei
Steamed
shell fish served with vegetable crudite and
marinated red onion
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Temptations
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Panna
Cotta con Fichi e Mandorle al Caramello
A
light, silky egg custard served with caramelized
figs and almonds
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Paradiso
di Cioccolato
Hot
molten chocolate cake, chocolate almond cookies,
hazelnuts gelato
served with berries and a grappa flavored
crème anglaise
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Menus presented by Executive Chef Romina Lugaresi
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