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EUPHEMIA HAYE
GAMBERETTI e CAPELLINI
Large shrimp, split and poached in a white wine, garlic, fresh basil and olive oil sauce, tossed with thin egg pasta
ENTRÉE 28.00   APPETIZER 15.00
CLASSIC ITALY
GNOCCHI GORGONZOLA 

Small tender potato dumplings bathed in a light pool of reduced cream and gorgonzola cheese.  Topped with chopped walnuts and Italian parsley chiffonade.
ENTRÉE 20.25   APPETIZER 11.25