Ristorante Panorama

Homemade soup of the day

Grilled beefsteak tomatoes, burrata cheese & crisp proscuitto in a lemon vinaigrette

Lightly breaded eggplant layered with fior di latte mozzarella parmigiano & tomato sauce

Seared whole shrimp, lightly sauteed with garlic, lemon & extra-virgin olive oil , over cannelini beans

Exotic mushrooms sauteed in a porcini mushroom sauce topped with breaded & fried ricotta cheese

Marinated eggplant, olives, homemade capicola & sopressata mozzarella & provolone cheeses, roasted red peppers & proscuitto di parma

House salad of mixed seasonal greens dressed with extra virgin olive oil and vinegar

Baby arugula salad with smoked salmon & italian goat's cheese

Warm salad of grilled zucchini, squash, carrot & eggplant topped with roasted red peppers & carmelized onions

Fresh spinach , italian goat's cheese, pine nuts & raisins in a white balsamic vinaigrette

Chilled roasted red & yellow beets with orange-poppy seed vinaigrette, crisp shallots & blue cheese

Little ears of pasta sauteed with tiger shrimp & calamari in extra-virgin olive oil

Large hollow tube-shaped pasta with speck, onions pecorino romano & ricotta salata

Homemade pillows of potato & ricotta gnocchi in a fontina cheese cream sauce

Homemade half-moon ravioli with ricotta cheese in a fresh spinach sauce

Homemade pancetta & sausage filled ravioli in a pecorino cheese sauce with black pepper

Spaghetti made by hand with a traditional abruzzese pasta guitar in a slow-cooked duck ragu

Homemade pesto & a touch of cream

Half of an oven-roasted free-range chicken with cipollini onions & plum tomatoes

Pork loin topped with broccoli rabe and julienned fried potatoes in a provolone cheese sauce

Braised leg of lamb in a chianti sauce served with fava beans & beech mushrooms

Thinly pounded veal, stuffed with prosciutto & fresh mozzarella in a porcini & madeira sauce, with homemade truffled butter

Seared veal medallions with sauteed onions, peppers & green olives in a red wine vinegar sauce

Pan-seared 8oz center cut filet mignon in a garlic & herb sauce

Pan-seared jumbo scallops, light orange glaze, fresh oranges with roasted butternut squash, fennel & purple cauliflower

Fresh fish of the day

Soft, washed-rind cow's milk, earthy, creamy, smooth

Aged 6 months in wicker baskets from calabria, southern Italy-nutty citrus notes

firm, tangy cheese from Veneto with slightly stony earthiness

Mild blue from piemonte, sweet and ultra-creamy with rich mushroom undertones

Anjou pear poached in sweet sparkling moscato wine with clove, cinnamon, vanilla bean and nutmeg filled with hazelnut-sweetened mascarpone

Traditional Italian espresso-soaked ladyfinger biscotti layered with sweet mascarpone

Fresh Italian creampuffs filled with vanilla pastry cream, served with dark chocolate sauce

Homemade cannoli shell filled with ricotta-chocolate chip cream

Dark chocolate layer cake with whipped cream & strawberry

Mixed sliced fresh fruit & berries

Sorbet, or a trio of ice creams custom-produced by franklin fountain of old city

Warm apple-filled rustic pastry with pecans, served with vanilla ice cream & caramel sauce