Stefano's da Vinci Ristorante

create your own combination of pasta and salad served picture perfect: spaghettini carbonara; linguine with scallops and prawns; lobster ravioli; or grilled vegetable lasagna with caesar salad or spring mix with balsamic vinaigrette.

marinated chicken breast, spinach, artichokes, black truffles and onions with a garlic cream sauce.

marinated grilled eggplant, roasted red peppers and feta cheese with pesto sauce and arugula salad.

duck confit, red onions, fresh tomatoes and cilantro with a plum sauce.

tomatoes, basil and fresh mozzarella cheese.

marinated calamari, prawns, and scallops with mango tomato sauce and cilantro.

veal, beef, sausage and tomato ragout with penne pasta.

roasted chicken breast on ricotta stuffed raviolis with a white wine truffle cream sauce.

egg pasta layered with bolognese and béchamel sauce.

smoked peking duck breast, pork salsiccia and potato gnocchi in a dan blue cheese sauce.

eggplant wellington with tomatoes, mozzarella, and basil in your choice of gorgonzola sauce or marinara.

arborio rice with clams, mussels, scallops, and prawns in a tomato sauce.

sterling silver beef tenderloin in sauce au poivre on garlic potato puree.

chicken stuffed tortellini in white wine cream with prosciutto, peas, asparagus and fresh tomato.

ravioli filled with veal, chicken, and beef in a panana rosa sauce.

black mushroom strudel, summer pea risotto and oven baked yellow fresno tomato.

miso glazed chilean sea bass with crab salad and ginger root puree.

prosciutto wrapped king salmon served with a port demi sauce.

blackened yellow fin tuna served with a trio of stuffed manicotti in a porcini mushroom sauce.

fresno yellow organic tomato with fresh mozzarella, balsamic reduction and pesto marmalade.

misto mare ceviche, avocado mousse, petit red radish with pan rustica toast.

white wine blanched escargot in tomato garlic butter with warm grissino.

sterling silver beef wrapped around english cucumbers, organic avocado, and wild mesclun atop a whole-grain mustard sauce.

trio of tartar: yellow fin tuna with wasabi aioli, king salmon with sweet soy vinaigrette, and steak with capers, red onions and whole grain mustard.

del giorno oysters with ginger mignonette, avocado mousse, and pickled tomatoes on ice. a.q

calamari, scallops, and prawns with tomato fume.

minestrone soup with mozzarella rotini.

pumpkin soup with milk foam and espresso dust.

apple, pear, strawberry and quince compote, wild mesclun and yogurt dressing.

organic arugula, balsamic vinaigrette, candied almonds, apples and dan blue cheese.

wild mesclun, frisee, endive, dried cranberries and toasted almonds with strawberry vinaigrette.

yellowfin tuna, haricot verts, and poached eggs on wild mesclun with meyer lemon vinaigrette.

duck confit, organic frisee, with meyer lemon vinaigrette, pickled onions and toast points.

our unique chopped caesar salad with capers, eggs, red onions and your choice of calamari, rock shrimp or chicken.

chopped romaine lettuce, radicchio and endive tossed with blue cheese, chicken, red onions and toasted almonds in a honey mustard dressing.

salmon roe with potato blinis, citrus mascarpone, gravlox and egg clouds. a la carte

minestrone soup with mozzarella rotini. a la carte

chicken stuffed tortellini in white wine cream with prosciutto, peas, asparagus and fresh tomato. a la carte

lemon sorbetto

braised short ribs with a cranberry port reduction. a la carte

three layers of creamy panna cotta: strawberry, vanilla and pistachio.

honey brined pork chop, grilled and flambeed with macadamia nut crust and poached grapes.

sterling silver beef tenderloin in sauces au poivre and horseradish cream.

whole maine lobster thermadore with potato gnocchi in tarragon cream.

smoked peking duck breast, pork salsiccia and potato gnocchi in a dan blue cheese sauce.

linguini, day boat scallops, clams, norwegian mussels, calamari and thai prawns in tomato sauce.

venison loin stuffed with mushroom ricotta, baked in pastry and served with porcini balsamic sauce.

crusted rack of lamb, cranberry rosemary sauce and roasted fig in pesto.

linguini with scallops and prawns and arugula in a garlic butter sauce.

spinach lasagna layered with roasted peppers, yellow squash, zucchini and eggplant.

grilled lobster tail, sea bass and day boat scallops in a saffron lobster demi.

roasted chicken breast on ricotta stuffed raviolis with a white wine truffle cream.

salmon rotini rolled with mushrooms and parmigiano, served over raviolis of veal, beef and chicken in a panna rosa sauce.

eggplant wellington with tomatoes, mozzarella, and basil in your choice of gorgonzola sauce or marinara.

black mushroom strudel, summer pea risotto, and oven baked yellow fresno tomato.

prosciutto wrapped king salmon served with a port demi sauce.

miso glazed chilean sea bass with crab salad and ginger potato puree.

duck confit with black truffle sauce, wild mushroom risotto, foie gras and frisee salad.

egg pasta layered with bolognese and béchamel sauce.

red snapper filet baked in parchment with garlic, white wine and fresh vegetables.

cured and aged hudson valley foie gras with apple butter, cherry reduction and muscat jelee.

fresno yellow organic tomato with fresh mozzarella, balsamic reduction and pesto marmalade.

misto mare ceviche, avocado mousse, petit red radish with pan rustico toast.

white wine blanched escargot in tomato garlic butter with warm grissino.

sterling silver beef wrapped around english cucumbers, avocado and mesclun atop a whole-grain mustard sauce.

lobster filled pasta purse.

trio of tartar: yellow fin tuna with wasabi aioli, king salmon with sweet soy vinaigrette, and steak with capers, red onions and whole grain mustard.

blue crab soufflé, fin herb crust and lobster nage.

del giorno oysters with ginger mignonette, avocado mousse and pickled tomatoes on ice

parma prosciutto with trio of melon: cantaloupe aperitif, mint scented honeydew and bruleed watermelon steak.

sevruga caviar on ice with traditional accompaniments.

pumpkin soup with milk foam and espresso dust.

apple, pear, strawberry and quince compote, wild mesclun and yogurt dressing.

organic arugula, balsamic vinaigrette, candied almonds, apples and dan blue cheese.

wild mesclun, frisee, endive, dried cranberries and toasted almonds with strawberry vinaigrette.