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    Sergio'S in University Circle New Year'S Eve 2010 3 Courses $55 First Course

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    Sergio's is offering a 3 course New Year's Eve dinner for $55 with options for an appetizer, entree, and dessert. The appetizer selection includes soups, salads, and small plates like crab cakes, mussels and clams, and goat cheese. Entree options range from diver scallops to ribeye steak to chicken and vegetarian dishes. Desserts consist of items like coconut butter cake, caramel custard, seasonal fruit, and crepes.

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    Sergio'S in University Circle New Year'S Eve 2010 3 Courses $55 First Course

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    Menuism
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    Sergio's is offering a 3 course New Year's Eve dinner for $55 with options for an appetizer, entree, and dessert. The appetizer selection includes soups, salads, and small plates like crab cakes, mussels and clams, and goat cheese. Entree options range from diver scallops to ribeye steak to chicken and vegetarian dishes. Desserts consist of items like coconut butter cake, caramel custard, seasonal fruit, and crepes.

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    Sergio's is offering a 3 course New Year's Eve dinner for $55 with options for an appetizer, entree, and dessert. The appetizer selection includes soups, salads, and small plates like crab cakes, mussels and clams, and goat cheese. Entree options range from diver scallops to ribeye steak to chicken and vegetarian dishes. Desserts consist of items like coconut butter cake, caramel custard, seasonal fruit, and crepes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    58 views2 pages

    Sergio'S in University Circle New Year'S Eve 2010 3 Courses $55 First Course

    Uploaded by

    Menuism
    Sergio's is offering a 3 course New Year's Eve dinner for $55 with options for an appetizer, entree, and dessert. The appetizer selection includes soups, salads, and small plates like crab cakes, mussels and clams, and goat cheese. Entree options range from diver scallops to ribeye steak to chicken and vegetarian dishes. Desserts consist of items like coconut butter cake, caramel custard, seasonal fruit, and crepes.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    of 2

    SERGIO’S IN UNIVERSITY CIRCLE

    NEW YEAR’S EVE 2010


    3 COURSES $55
    please select one item from each category

    FIRST COURSE
    AUTUMN BISQUE EGGPLANT CRISPS
    butternut squash, fresh ginger, and sweet potato lemon-thyme dipping sauce

    CRAB CAKES CHEVRE TRIO


    whole grain mustard sauce and watercress fresh local goat cheese rolled in fresh herbs, cracked
    black pepper, and lemon zest. Served with a Chianti reduction,
    LINDA O’S SALAD fresh apple, and crunchy toast
    baby spinach, crisp baguette croutons, smoked bacon, shaved red
    onion, and a sweet and sour dressing, MUSSELS AND CLAMS BRODHETTO
    fnished with an over-easy fried egg tomato-basil-parsley broth, crisp garlic toast

    TREVISANA SALAD PAPPARDELLE CON PISTACHIO


    seasonal greens with strawberries, shaved red onion, pistachios, egg noodles with lemon-pistachio pesto
    and raspberry-balsamic vinaigrette

    SECOND COURSE
    (vegetarian versions available upon request)

    DIVER SCALLOPS AU LIMONE GNUDI


    citrus beurre-blanc, scallion rice and broccolini house-made Ricotta pasta with mushroom-Madeira sauce
    and topped with crisp bacon
    ORECHIETTE CON LAGOSTA
    pasta with Maine lobster, spinach, HALIBUT AI FORNO
    Sergio’s signature four-cheese sauce baked with a fresh herb crust, served with braised greens,
    and crisp parsnip chips
    OSSO BUCCO
    classic slow braised veal shank with risotto Milanese BEEF TENDERLOIN ROMANA
    pan-crisped medallions of beef with a light herb and Pecorino
    RIB STEAK FIORENTINA Romano cheese crust. Served with Cavatelli pasta
    the steak lover’s favorite: a prime, 16 oz steak grilled in a San Marzano tomato sauce
    with black truffe sea salt, pepper, and olive oil.
    Served with cottage fries and vegetables PRATO MISTO
    our signature vegetarian plate of savory black beans, scallion
    POLLO FARCITO rice, red onion rings, and seasonal vegetables. Garnished with
    chicken breast stuffed with spinach and bacon, farofa, fried spinach, and carioca tomato relish
    served with a fresh passion-fruit sauce

    ENDINGS

    SERGIO’S COCONUT BUTTER CAKE CARAMEL CUSTARD


    crème anglaise, whipped cream, toasted coconut creamy baked vanilla custard with a caramel glaze

    OURO PRETO SEASONAL FRUIT AND BERRIES


    a dense fourless cake topped with chocolate ganache and served with passion fruit Zabalione
    sparkles of real gold leaf

    BANANA CREPE
    fresh sliced bananas tossed with sweet vermouth and brown sugar. Served in a warm crepe with
    vanilla gelato, whipped cream, and toasted almonds

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