Dinner

Appetizer Trio
- Pumpkin and Mushroom Soup
  
  Winter spiced croutons
- Caramelized Onion Piada
  
  Baby arugula, pomegranate, goat cheese
- Blackened Yellowfin Ceviche
  
  Cucumber, crispy plantain, cilantro cream

Bistro Fare - Appetizer Trio
- Pumpkin and Mushroom Soup
  
  Winter spiced croutons
- Caramelized Onion Piada
  
  Baby arugula, pomegranate, goat cheese
- Blackened Yellowfin Ceviche
  
  Cucumber, crispy plantain, cilantro cream

Salad
- Medley of Greens
  
  With candied walnuts, jicama and mandarin oranges. Shaved asiago cheese, toasted coconut and tangerine vinaigrette. Prepared tableside for two or more
- Classic Caesar Salad
  
  Prepared tableside for two or more
- Intermezzo Pink Grapefruit & Campari

Bistro Fare - Salads
- Classic Caesar Salad
- Vita Nova House Salad
  
  Medley of greens with caramelized walnuts, jicama and mandarin oranges. Shaved asiago cheese and tangerine vinaigrette
- Cheese Selections
  
  An array of Artisan cheeses accompanied by fresh fruit and table crackers.
- Shropshire Blue (Scotland)
  
  Produced in the style of Stilton with the addition of annatto for a beautiful orange blue color. 100% cow's milk cheese made with vegetable rennet. The flavor is a bit sharper than Stilton and a touch creamier.
- Cypress Grove Purple Haze Chevre (California)
  
  From california's northern humboldt county, a perfect mixture of lavender and fennel pollen gives this goat cheese its addicting flavor.
- Seven Sisters Gouda Style (Pennsylvania)
  
  This raw cow's milk cheese is made from small herd, grass fed Jerseys. Aged up to 18 months in the stone caves of the doe run farm in coatesville. Pa
- Couronne Double Cream Brie (France)
  
  This French brie is mild and sweet with 60% cream. The slight mushroom undertones give the cheese its rich earthy flavors
- Cave Aged Gruyere (Switzerland)
  
  This alpine classic is a firm cow's milk cheese with a nutty flavor and hints of toffee and toast

Entrees
- Cabernet Braised Pork Osso Bucco
  
  With slow roasted ratatouille. Creamy polenta, haricot verts
- Pan SearedPekin Duck Breast with Golden Farro Pilaf
  
  Cumin roasted beets, baby carrot, sundried cherry glace
- Crimni Mushroom Risotto with Wilted Swiss Chard
  
  Toasted pine nuts, caramelized shallots, pecorino romano cheese
- Grilled Swordfish with Tomato and Caper Vin Blanc
  
  Rosemary roasted fingerling potatoes, broccoli rabe
- Maryland Style Crab Cakes with Spicy Remoulade
  
  Spaghetti squash, sautéed spinach, gaufrette potato
- Stuffed Breast of Chicken with Mushroom Duxelle and Fontina
  
  Sautéed baby carrots, haricot verts, champagne cream. Served french style when ordering for two or more
- Oven Roasted Scottish Salmon
  
  Saffron risotto, lemon kale, grape tomatoes
- Black Peppercorn Crusted Filet of Beef
  
  With sauce marchand d vin. Sweetpotato gratin, spinach stuffed tomato with smoked bacon and gruyere cheese. Served russian style when ordering for two of more

Bistro Fare - Small Plates
- Crimni Mushroom Risotto with Wilted Swiss Chard
  
  Toasted pine nuts, caramelized shallots, pecorino romano cheese
- Maryland Style Crab Cake with Spicy Remoulade
  
  Spaghetti squash, sautéed spinach, gaufrette potato
- Stuffed Breast of Chicken with Mushroom Duxelle and Fontina
  
  Sautéed baby carrots, haricot verts, black rice, champagne cream
- Oven Roasted Scottish Salmon
  
  Saffron risotto, lemon kale, grape tomatoes
- Black Peppercorn Crusted Filet of Beef
  
  With sauce marchand d vin. Sweetpotato gratin, spinach stuffed tomato with smoked bacon and gruyere

Menu for Vita Nova provided by Allmenus.com

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