With chanterelle mushrooms, lyonnaise potatoes and sage beurre noisette.
Pan seared with smoked tomatoes, wild mushrooms, bleu cheese crumbles and demi glace over herb roasted potatoes.
Artichoke hearts, spinach and brabant potatoes, topped with jumbo lump crabmeat and citrus beurre blanc.
Creamy smoked tomato risotto with sauteed asparagus and basil pesto butter.
With wild rice, haricots vert and a bing cherry peppercorn glaze.
Tomaotes and cream, tossed with angel hair pasta, fresh basil and romano cheese.
Wild rice, haricots verts and a pecan, jumbo lump crabmeat satsuma meuniere.
Penne pasta tossed with gulf shrimp, sun-dried tomatoes and candied pecans in a basil pesto cream.
Heirloom tomatoes, capers, kalamat olives, rosemary, basil.
Served over a wild mushroom pasta alfredo, topped with jumbo lump crabmeat and lemon butter.
Layered over marinara, spinach, tomato and provolone cheese over linguine pasta.
Crawfish tails, escargot, mushrooms and brandy demi glace.
Sauteed spinach and melted brie cheese.
Served with horseradish cocktail sauce.
Pancetta, garlic, shallots, chardonnay and fresh herbs served with bruschetta.
Pesto cream, gulf shrimp and romano cheese.
Fresh water mozzarella, vine ripened heirloom tomatoes, bleu cheese vinaigrette and chiffonade basil.
Avocado, fried mozzarella cheese, tomatoes, shaved red onion and balsamic dressing.
Crispy bacon, cherry tomatoes, candied pecans, red onion, and creamy bleu cheese dressing.
Tomato & basil.
All steaks are char-grilled and served with sauteed mushrooms, potato of the day and bleu cheese butter. 8 Oz. beef filet, 12 oz. beef filet, 14 oz. ribeye.
Grilled shrimp, sauteed jumbo lump crabmeat.
Menu for Nuvolari's Ristorante provided by Allmenus.com
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