FIRST COURSES
Grilled Fresh Mozzarella Salad wrapped in Prosciutto & Romaine Lettuce finished with a Sun-dried Tomato Vinaigrette
Cynthia Salad - Mixed Field Greens, Artichokes, Mushrooms, Cucumbers, Tomatoes, Roasted Red Peppers, Gorgonzola Cheese, & Assorted Mixed Nuts, with a Vegetable Balsamic Vinaigrette
Nut Crusted Montrachet Goat Cheese served warm over Fresh Arugala, Roasted Garlic Bruchetta, with Oak Grilled Scallions, & Drizzled with a Garlic Infused Oil
Smoked Alaskan King Salmon served chilled with Toast Points, Mascarpone Cream Cheese, Diced Hard Boiled Egg & Onions, finished with Caviar
Slow Roasted Beef Short Ribs served over Roasted Garlic Mashed Potatoes & finished with a Red Wine Reduction
SECOND COURSES
Homemade Marscapone, Lobster, & Crab Raviolis finished with a Lemon White Wine Pan Sauce
Fricassee of Roasted Chicken, Wild Mushrooms, & Maplewood Smoked Bacon over Fettuccine & finished with a Roasted Garlic White Wine Cream Sauce
Osso Bucco Milanese - Slow Braised Veal Shank in White Wine, Veal Stock, Tomatoes, Fresh Herbs, & Gremolata served over a Saffron Risotto
Prince Edward Island Clams & Jumbo Tai Tiger Prawns Tossed with Smoked Pancetta over Linguine & finished with a White Wine Citrus Bisque
Oak Grilled Pancetta & Sage wrapped Pork Tenderloin served with Crispy Polenta Fries & Presented with a Roast Pear, Apple, & Cranberry Chutney
Brick Oven Roasted Quail stuffed with White Wine Poached Pears with Cloves & Fresh Herbs & served over a Parsnip & Sweet Potato Cake & finished with a Toasted Pecan & Maker's Mark Bourbon Glaze
Oak Grilled Filet of Angus Beef wrapped in Pancetta & served over Roasted Garlic Mashed Potatoes topped with Grilled Jumbo Shrimp then finished with a Wild Mushroom Veal Demi Glace
www.cynthiasristorante.com
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