Special Events

ALEXANDRIA RESTAURANT WEEK

Three Course Price Fixe LUNCH
for $20.00 per person

First Course
Choice of:
Soupe du Jour
or
Mixed green salad, apples, pecans, dried cranberries, gorgonzola cheese, house dressing.

Second Course
Choice of:
Farfale “Alfredo”
Bowtie pasta, apple wood smoke Virginia ham, English peas, mushrooms, Alfredo sauce.
Salmone con il Sugo di Aragosta
Salmon filet, baby shrimp, zucchini,  lobster sauce.
Petto di Pollo “Sambal”
Breast of chicken, julienne asparagus, shiitake mushrooms, sambal sauce.
Scaloppini di Vitello “Corsica”
Breaded veal scaloppini, roasted sweet red peppers, black olives,
mozzarella cheese, gratinee.

Dolce
 
Select from our extensive
tray of desserts
.

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Three Course Price Fixe DINNER
for $35.00 per person

Antipasti
Choice of:
Zuppa di Faggioli e Gamberetti
Black and white bean soup with baby shrimp.
Carpaccio di Tono *
Paper thin sushi grade tuna on a bed of garlic dressing, wasabi mayonnaise,
pickled ginger, sesame seed.
Insalata Mista
Mesclum lettuce, apples, pecans, dried cranberries, gorgonzola cheese, sherry vinegar-honey dressing.
Cestino di Lumache
Flambé sautéed escargots with garlic and parsley, creamed spinach, mushrooms,
served in a puff pastry shell.

Entrees
Choice of:
Salmonata Tempo
Angel hair pasta, cured salmon, diced tomatoes, English peas, Alfredo sauce,
parmesan cheese, gratinee.
Pesce del Golfo con il Sugo di Aragosta
Mahi-mahi filet, sea scallops, julienned zucchini, lobster sauce.
Portafoglio di Vitello
Veal scaloppini stuffed with ham, asparagus, roasted sweet red pepper sauce, white wine sauce.
Petto d’Anitra con Lampone *
Roasted duck breast with fresh raspberry sauce.

Dolce
Select from our extensive
tray of desserts
.

(*) May contain Raw or Uncooked Ingredients, Consuming raw or undercooked meats, poultry,  seafood, shellfish, or eggs may
increase your risk of food borne illness especially if you have
certain medical conditions.”

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Lumos Wine Company WINE DINNER

USDA Certified Organic Vineyards
$90 per person

March 1st 2017

Lumos 2014 Chardonnay

Insalata Mista
Sea Scallops dusted with macadamia nuts, mache salad, julienne of golden beet and apple, apricot-champagne vinaigrette.

Lumos 2014 Gewurztraminer

Tartara di Tonno con Avocado
Tuna tartare with avocado, diced tomato, citrus scented shallot-lemon dressing.

2013 Five Blocks Pinot Noir

Petto d’Anatra con salsa di Fichi
Slow roasted breast of duck, Mission fig sauce, creamy gorgonzola soft polenta.

2012 Temperance Hill Pinot Noir

Medaglione di Manzo al Tartufo
Beef Medallion with truffle sauce, pommes noisette, and pencil asparagus.

2015 Pinot Gris

Dolce
Caramelized pineapple and brie in puff pastry, crème anglaise.