Enrico's Ristorante

pancetta, caramelized onions, roasted peppers, basil, garlic, and mozzarella.

pei mussels steamed w/ bacon, sun dried tomatoes, basil and garlic in a white wine broth.

oven toasted house bread topped w/ bell peppers, pork sausage, mushrooms and chevre.

saffron tagliolini tossed w/ sauteed mussels, basil, garlic, and crushed tomatoes in white wine butter.

red pepper linguine tossed w/ roasted chicken, peppers, and mushrooms in roasted tomato cream.

chestnut tagliatelle tossed w/ pork sausage, wild mushrooms, garlic, and basil in truffle butter.

fire seared 14 oz. ribey served over whipped potatoes topped w/ roasted peppers and garlic butter.

oven roasted w/ crushed tomatoes, capers, olives, basil, and garlic served over whipped potatoes.

stuffed with caramelized onions, porcini mushrooms, and chevre, oven roasted and served over smashed yams and herb beurre blanc.

maple ginger glazed salmon, cedar plank roasted on a bed of scallions with mustard smashed potatoes and today's fresh vegetables.

chicken breast sauteed with crushed tomatoes, kalamata olives, capers, garlic, and basil, served over fresh herb fettuccine.

slow braised, served in vegetable barley broth, topped with fresh rosemary oil.

fire roasted sea bass served with red onion and pear gratin, seasonal vegetables, and caramelized shallot and brandy beurre blanc.

porcini-crusted and pan-seared, served over roasted pepper risotto, topped with herb butter and red pepper coulis.

mixed field greens, cranberries, walnuts and balsamic vinaigrette

port-poached pear over field greens, almonds, and gorgonzola, dressed with cranberry balsamic vinaigrette

caramelized apples served over field greens with walnuts, red grapes, chevre and sherry vinaigrette.

fire-seared large shrimp over slow-roasted rosemary white beans.

pan fried, with pecorino cheese, over tomato herb cream.

squid stuffed with pine nuts, golden raisins, pecorino cheese, and basil in lemon basil cream.

pan fried crab cakes served with a roasted pepper salad, fried leek cream, and roasted red pepper coulis.

tossed with sauteed wild mushrooms, onions, garlic, and rosemary in a sherry parmesan cream sauce.

tossed with braised lamb and porcini mushroom ragout topped with parmesan cheese.