Festa di San Valentino
14 Febbraio, 2013
Three-course dinner with choices: $75.00 per person food menu(exclusive of tax and gratuity). A middle course may be added for a supplementary fee, depending on item chosen.
ANTIPASTI E INSALATE (Choice of:)
Burrata Mozzarella: Fresh creamy, buttery mozzarella with vine-ripened tomato, mixed greens,
roasted bell peppers and eggplant
Carpaccio di Pere Bella Elena: Mixed baby greens, thinly-sliced pears, gorgonzola cheese, walnuts;
Olio e Limone dressing
Carpaccio di Hamachi al’Agrumi: Hamachi carpaccio; citrus-sesame oil dressing
Insalata d’Astice e Asparagi: Lobster salad with asparagus, roasted bell peppers and Olio e Limone dressing
Guazzetto con Crostino all’Aglio: Array of seafood in a spicy tomato-garlic broth;
toasted country bread
Lasagnette al Ragu d’Agnello: Homemade lasagna, lamb ragù, parmesan cheese
Zuppa di Carciofi: Purée of artichoke heart soup
PASTE E SECONDI (Choice of:)
Ravioli Cuore a Cuore: Scallop and shrimp-filled heart-shaped ravioli; creamy lobster sauce
Ravioli d’Anatra: Duck ravioli with creamy porcini mushroom sauce
Tortelloni di Spinaci al Burro e Salvia: Housemade spinach and ricotta-filled tortelloni;
tomato sauce and fresh sage butter
Linguine Abracciati Dolcezza: Thin ribbon pasta, fresh Dungeness crab meat and
jumbo prawn in a spicy tomato sauce
Pesce Spada con Caponata: Lightly-breaded swordfish fillet with Sicilian “ratatouille”
Branzino al’ Limone: Loup de mer, Manila clams, puréed potatoes, lemon-white wine sauce
Petti di Pollo Saltimbocca alla Romana: Thinly-pounded chicken breast with prosciutto,
fontina cheese and Marsala wine
Scaloppine degli Amorosi: Veal scaloppine, mushrooms, Marsala reduction sauce
Filetto alla Romeo: Beef tenderloin with balsamic reduction sauce, polenta and cipollini onions
DOLCI (Choice of:)
Cuore di Cioccolato: Heart-shaped chocolate-raspberry torte with raspberry sauce
Torta di Limone: Lemon tart topped with shaved white chocolate
Crostata di Pere: Pear tart with a thin layer of marzipan and warm caramel sauce; vanilla gelato
Panna Cotta: Italian eggless custard with mixed fresh berries and aged balsamic vinegar
Bauletto di Cioccolato: Chocolate-banana bread pudding with warm chocolate ganache center and
caramelized bananas; vanilla gelato
Crème Brulée ai Lamponi: Raspberry crème brulée
Terrine di Pistacchio: Pistacchio-mascarpone terrine
Tulipano: Tulip-shaped crisp almond pastry shell filled with vanilla gelato and mixed fresh berries
Cannoli di Ricotta: Pastry shells filled with sweet ricotta
Other dolci include: Tiramisu; nocciola (hazelnut) gelato; tartufo (coffee truffle) gelato, vanilla gelato; wild berry sorbet;
Amalfi coast lemon sorbet served in its own shell.
Grazie e Buona Festa di San Valentino!
Chef/Proprietor: Alberto Morello | General Manager/Proprietor: Elaine Andersen Morello 11 West Victoria Street, Suites 17 & 21 | Santa Barbara, CA 93101 | 805.899.2699 P | 1.866.615.3102 F olioelimone.com: Lunch: Mon‐Sat, 11:30‐2:00 | Dinner: 7 Nights from 5:00 | PRIVATE DINING: For up to 40 guests in the CUCINA ROOM ZAGAT‐Rated | Wine Spectator Award of Excellence since 2002 | COCKTAILS and SPIRITS oliopizzeria.com: New extended hours! Open all day from 11:30AM, 7 days a week | New lunchtime menu in addition to regular menu PRIVATE DINING: For up to 22 guests in the TERRAZZA ROOM and up to 32 guests in the TAVERNA ROOM PIZZA BAR ‐ SALUMI BAR ‐ WINE BAR ‐ FULL BAR
