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Roasted red peppers, roasted eggplant, grilled zucchini and egg infused goat cheese with fresh herbs over mixed greens and drizzled with balsamic reduction.
Escargot in traditional garlic-parsley and sherry sauce.
Soft organic egg yolk raviolo, spinach, ricotta, parmigiano and nutmeg, fresh black truffle peelings with brown truffle butter.
Chef's selection of cured meats and cheeses with orange blossom honey, fresh fruit and Tuscan crustinis.
Artichoke bottoms stuffed with Maryland crab meat in dill, dijon and champagne cream sauce.
Vine ripe tomatoes, fresh mozzarella, roasted peppers, EVOO, balsamic reduction, fresh basil.
Tuscan cannellini bean soup with garlic, onions, fresh basil, prosciutto di parma and san marzano tomato.
Grilled romaine hearts, toasted hazelnuts, anchovy-caper dressing, grated parmigiano.
Hydroponic butter lettuce with Anjou pear, prosciutto di parma, ricotta salata, ricotta and orange cream.
Spinach, endive, roasted red beets, in a sun-dried tomato vinaigrette.
Pappardelle pasta, pork and veal shank ragu with bone marrow in a san marzano tomato sauce, topped with marscapone cheese and orange zest.
Penne pasta with mushroom medley, fennel sausage, san marzano tomato sauce.
Risotto with shrimp, mussels, calamari and Spanish chorizo in a lightly spiced tomato cognac sauce.
Shallot, prosciutto, fresh basil, san marzano tomato, hot pepper seeds, petite peas , touch of cream.
Atlantic salmon, dijon and pine nut encrusted, over asparagus, chablis and diced tomato sauce with fresh basil.
Pancetta wrapped Ecuadorian prawns over butter braised leeks, green peppercorns and emulsified porcini mushroom, sherry and shallot sauce, melted fontina.
Parmigiano encrusted bone-in rib chop thinly pounded, topped with baby arugula, roma tomatoes and parmigiano in cognac, lemon and veal stock.
Red snapper fillet over parsnip and marscapone mousse in rosemary garlic white wine sauce.
Veal scallopini topped with eggplant, prosciutto di parma, fresh tomatoes and Danish fontina in marsala wine, sage and shallot sauce, served over Peruvian asparagus.
Flavored with amaretto liqueur and orange "porfumo".
With balsamic reduced strawberries.
With chocolate painted fillo and seasonal berries.
Vanilla gelato with espresso and frangelico.
With seasonal berries.
Topped with amaretti crumbles and fresh blueberries.
Raisin and chocolate pistole break pudding with pecan and cinnamon crumble, finished with bourbon glaze.
Any three, ask your server for daily featured flavors.
Menu for L'Incanto provided by Allmenus.com
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