Il Cielo

Carnaroli Rice, Lobster, Burrata Cream •

Arborio Rice, White Wine, Porcini Mushrooms * •

Bucatini Pasta, Pancetta, Onions, Plum Tomatoes, Touch of Spice •

Imported Durum Wheat Spaghetti, Spicy Italian Peppers, Cherry Tomatoes, Garlic Confit * •

Homemade Tagliolini with Mix Seafood in light White Wine Sauce and Tomato Concasse •

Tortelli with Tre Colori Sauce (Burrata Cream, Basil Oil, Pesto Sauce) °

Homemade Pappardelle, Roasted Wild Boar, Natural Au Jus, Barolo Wine •

Chef's Soup of the Day * •

Ahi Tuna Tartare, Avocado, Sturgeon Caviar and Black Sea Salt

Filet Mignon Carpaccio, Rocket Lettuce, Lemon Dressing, White Truffle Oil, Parmigiano Reggiano •

Char - Broiled Octopus, Poached Potato, Spicy Sopressata Vinaigrette Dressing

Assortment of Aged Italian Meats, Buffalo Mozzarella, Grilled Vegetables, Pesto & Olive Crostini

Tender Pieces of Squid coated in Seasoned Flour and deep fried to golden brown perfection

Grilled Norwegian Salmon, Sardinian Fregola, Heirloom Tomato Salpicon, Oil Cured Olive Sea Salt.

Grilled Whole Mediterranean Sea Bass, Sautéed Spinach, Cherry Tomatoes •

Grilled Whole Maine Lobster, Candied Lemon Peel, Organic Salad, Lemon Vinaigrette •

Jidori Organic Chicken, Pine Nuts, Swiss Chard, Potato Puree, Cider Vinegar Sauce •

Roasted Australian Lamb Chops, Sweet Potato, Roasted Carrots, Caramelized Onions, Barolo Wine Reduction •

Grilled 8 Ounce Prime Beef Filet Mignon, Sautéed Spinach, Mashed Potatoes, Bordelaise •

Grilled 22 Ounce Bone in Rib Eye, Mosto d’Uva, Arugula, Roasted Bell Peppers •

Burrata, Cherry Tomatoes, Oil Cured Olive Crumble, Basil Oil °•

Roasted Baby Beet Salad, Toasted Hazelnuts, Aged Goat Cheese, Lemon & Shallot Dressing * •

Butter lettuce, Pecorino Toscano Cheese, Roasted Almonds, Fuji Apples, Honey - Mustard Dressing •

Chopped Romaine, Diced Tomatoes, Shaved Parmigiano Reggiano and Toasted Ciabatta Bread •

Fresh Shaved Artichoke, Arugula, Parmigiano Topped with Freshly Squeezed Lemon * •

Butter and Cream •

Shallots, Extra Virgin Olive Oil, Spices *

Sauteed Spinach, Garlic, Olive Oil *

Garlic and Mixed Herbs

Sauteed Asparagus with Shallots, Thyme, Lemon Wedge *

Lady Fingers lightly dipped in Espresso, layered with Fresh Mascarpone with Fresh Berries Compote.

Traditional Piedmont Vanilla Bean Pudding with Fresh Berries & Sugared Rose Petals.

Warm Granny Smith Apple Tart with Pistachio Ice cream, Pecan & Caramel Sauce.

Caramel Crusted Lemon Curd served with Coconut Gelato & Mango Currant Sauce.

Seasonal Gelato & Sorbet.

A Scoop of Vanilla Bean Gelato topped with Espresso & a Biscotto.

Freshly Baked Homemade Biscotti, sprinkled with Powdered Sugar.

A Medley of Fresh Berries served with Homemade Vegan Lemon Sorbet.

Warm Italian Flourless Chocolate torta with Hazelnut Chocolate & Vanilla Gelato (15 Minute Preparation) .

Heart Shaped Flourless Chocolate Cake layered with Dark Chocolate Mousse & Fresh Raspberries.

Coconut Rum, Fresh Blackberries, Lemon Juice & Prosecco

Citron Vodka, Fresh Strawberries, Lemon Juice, Strawberry Bellini

Cucumber & Mint Vodka, Fresh Mint, Cucumber, Lemon Juice

Vodka, Limoncello, Lemon Juice, Club Soda

Sparkling Rosé Prosecco, St. Germaine, Jardesca White Aperitiva

Whiskey, Amaro Montenegro, Orange Bitters, & Black Cherry

Rye Whiskey, Campari, Sweet Vermouth

Tequila, Cointreau, Lime Juice & Fresh Strawberries

Tequila, Cointreau, Lime Juice, Jalapeno, Mango Nectar, Salted Rim

Fresh rose petals, a 24" taper candle in a silver candle holder (on the table) , and our signature dessert: Heart shaped flourless chocolate cake layered with dark chocolate mousse and fresh raspberries with the writing of your choice in chocolate script

Fresh rose petals, 24" taper candle in a silver candle holder (on the table) , flourless heart shaped cake & a half bottle of Piper Heidsieck Champagne

Fresh rose petals and a 24" taper candle in a silver candle holder prepared on the table upon arrival. For dessert, a Heart shaped flourless chocolate cake layered with dark chocolate mousse and fresh raspberries with the writing of your choice in chocolate script, and a bottle of Piper Heidsieck Champage.

On a bed of Kale with Salpicon Sauce & White Asparagus

Stuffed with Fois Gras, Mashed Potatoes, Swiss Chard, Capponata in a Natural Au Jus

Baby Heirloom Carrots, Smashed Potatoes, Chanterelle Mushroom Sauce

Atop sauteed Kale, filled with Red Quinoa, grilled Porcini Mushrooms, Crispy Leaks, Japanese Eggplant and Roasted Yellow Beets