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BERNINI OF YBOR
NEW YEAR’S EVE
December 31, 2007
(Select one item from each category)
ANTIPASTI
CARPACCIO…Pepper Crusted Seared Thin Beef Tenderloin with Capers, Fried Shallots, Shaved Parmesan, Lemon Aioli, Balsamic Drizzle and Arugula
ROCK SHRIMP BRUSCHETTA…Smoked Rockshrimp, Tomatoes and Fresh Basil Served On Top of a Warm Goat Cheese Crouton
EGGPLANT BONANNO…Crispy Eggplant Layered with Ricotta Cheese, Prosciutto, Fresh Mozzarella and Basil Finished with Poblano Chili Pesto and Marinara Sauce
TUNA NAPOLEAN…Smoked Sea Salt & Green Peppercorn Crusted Ahi Tuna Layered Between Won Ton Crisps and Finished with an Asian Vinaigrette
INSALATA –
ZUPPA
MISTA SALAD…Mescal Greens Tossed with Bernini’s House Vinaigrette Garnished with Bleu Cheese, Dried Cranberries, Pine Nuts and Shaved Red Onion
CAPRESE STACK…Heirloom Red and Yellow Tomatoes Stacked with Fresh Mozzarella Cheese Topped with Sundried Tomato Pesto and Opal Basil
BOSTON BIBB SALAD…Wedge of Boston Bibb Lettuce with Buttermilk Dressing, Gorgonzola Cheese, Fresh Chives and Maytag Bleu Cheese
BUTTERNUT SQUASH and CRAB BISQUE…Finished with a Sherry Honey Drizzle, Dollop of Crème Fraiche and Basil Infused Olive Oil
SECONDI –
CARNE
GRILLED WAHOO…Served Over Sautéed Tri Colored Swiss Chard, Topped with a Roasted Fennel Citrus Butter and Jumbo Lump Crab Meat
PASTA de PESCE…Orecchiette Pasta, Shrimp, Scallops, Sundried Tomatoes, Marinated Artichokes and Fresh Basil Tossed in a Lobster Cream Sauce
CRISPY DUCK…Oven Roasted Duck with Vanilla Bean and Cherry Glaze, Herb Roasted Fingerling Potatoes and Grilled Asparagus
VEAL OSSO BUCO…Braised Veal Shanks in a Natural Jus Reduction Served Over a Caramelized Pearl Onion Barley Risotto and Topped with Watercress Salad
MARINATED and GRILLED FILET…Grilled Beef Tenderloin Served with Herb Roasted Fingerling Potatoes and Grilled Asparagus Finished with a Chantrelle Demi Glaze
DOLCE
NEW YORK CHEESECAKE with STRAWBERRY SAUCE
CHOCOLATE BREAD PUDDING with BOURBON CRÈME ANGlAISE
BRICK OVEN PEACH COBBLER A LA MODE
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