Mother’s Day Menu 2018

Blu Ristorante
Mother’s Day Brunch Menu 2018 $50 pp plus tax and gratuity
Live music

choice of:
Burratta, 63° Egg, Asparagus, Shaved Fennel,Foccacia Chips, Preserved Orange Vinaigrette
Braised Octopus, Grilled Pineapple, Squid Ink Bean Purée, Harissa Sauce, Mix Greens
Nova Scotia Lobster, Fried Polenta, Frizee, Smoked Paprika Aioli, Avocado Purée
Truffled Beef Carpaccio, Crispy Capers, Parmigiano, Crostini, House Pickles
Baby Kale, Goat Cheese, Candied Almonds, Shaved Apple, Chianti Emulsion
Soup of the Day

choice of:
Duck Confit Frittata, Red Peppers, Zucchini , Cherry Tomato, Pea Shoots
Pan Seared Salmon, Roasted Cauliflower, Green Peas, Salsa Verde, Strawberry, Mix Greens
Veal “Involtini” , Brussel Sprouts, Butternut Squash Pu-rée, Marsala Sauce
Wild Mushrom & Spinach “Panelle”, Beluga Lentil & Ancient Grain Ragu, Paprika Vinaigrette
Italian “Crocchete” Crossaint, Prosciutto, Mozzarella, Poached Egg, Roasted Garlic Aioli, Mix Greens

choice of:
Tiramisu, Coulis
Lime Mascarpone Cannoli, Mango Puree
Italian Doughnuts, Hazelnut Creme Anglais
Strawberry Almond Flourless Cake

Executive Chef: Eric Bucher

Chefs Tasting Menu

Truffled Beef Carpaccio, Crispy Capers, Parmigiano, Crostini, Housemade Pickle
Barbera d’Alba, Cascina Ballarin, Piemonte, IT {3oz}

Roasted Beets, Italian Burrata, Lotus Root, Orange, Balsamic Pearls, Beet Vinaigrette
Rose, Chateau Guillhem, Malpere, FR {3oz}

Chef’s Daily Pasta Feature
Daily Pairing (see server) {3oz}

Spinach, Prosciutto and Provolone “Involtini” Veal Tenderloin, Butternut Squash Puree, Brussel Sprouts, Marsala Sauce
Valpolicella Classico Ripasso, Delibori, Veneto, IT {3oz)

Ricotta Zeppolle ‘Italian Doughnut’, Cinnamon, Hazelnut Creme Anglais, Berries
Prosecco, Negroni, IT {3oz}

Executive Chef: Eric Bucher

Available Sunday – Thursday

5 Courses $70pp

5 Courses with Wine Pairing $120pp