The Compass Star

Antipasti:

• Bruschetta: Hierloom tomatoes with roasted garlic and balsamic reduction on country french bread
• House pickled vegetables: Green beans, shallots, horseradish beets, peppers.
• Salumi: Nduja, Capicola, Mortadella, Pancetta, Duck Rillete, Cured tuna belly with olive oil and citrus
• Fresh Fruit with house made pancetta and port wine reduction
• Vegetable platter with olive oil and sea salt
• Cheese tray with grapes and flowers
  
• Feta cheese with honey and fresh cracked pepper 
  

Appetizers:

• Mediterranean Style Meatballs with sage and rosemary
  
• Cannelloni stuffed with mascarpone cheese, drizzled with pistachios 
• Sausage stuffed Calamari
• Duck Terrine Popsicles with mustard sauce
• Goat cheese on endive with honey and toasted almonds
• Parmesan Cornets with blue cheese mousse and blueberries
• Beignet with Turkish Cheese and Quince Jam
  

Salads:

• Cesar
• Insalta Mista: Organic greens with tomatoes and parmesan and balsamic vinaigrette
• Beets, thinly sliced with arugula and goat cheese,  orange champagne vinaigrette
• Heirloom Tomato Salad with roasted garlic and mozarella drizzled with mint pesto
• Spinach salad with blue cheese, fresh blueberries and spicy candied pecans
  
• Panzanella: bread salad with olives, mozarella, tomatoes, capers, red onions and anchovy dressing
• Watermelon and feta salad with fresh mint

Pastas:

• House made Tagiatelle with slow roasted tomatoes, thyme and shaved Parmesan
  
• Penne Pasta with fresh spinach, pesto, toasted pine nuts and Parmesan
• House Special lasagna with house made noodles, Bolognese sauce, and mozzarella and Parmesan  
• Vegetarian: Roasted butternut squash, grilled portobella mushrooms and mozzarella with hand made pasta and  a light bechamel and marinara sauces

Entrees

• Vegetarian Ravioli: hand made pasta stuffed with cheese and a raw egg yolk and truffle butter covered with wild mushroom port reduction
• Vegetarian: Sweet potato gnocchi with Sage and Spiced Pecans
  
• Rosemary and lemon marinated chicken breast
• Vanilla Paprika Pork Tenderloin with citrus aioli
• Smoked beef brisket with juniper and cracked pepper
• Mini beef Wellingtons with rosemary beef jus
• 1/4 Grilled Chicken with mint and plum sauce
• Whole grilled salmon stuffed with bay leaves, lemon and butter
  

Sides

• Garlic herb mashed potatoes
• Baked polenta with goat cheese and sun dried tomatoes
• Grilled asparagus with balsamic vinegar and garlic
• Roasted vegetables with dill and butter
• Sauteed Kale

Dessert

• Ricotta Cheesecake with strawberries macerated in Rabbit's Foot Meadery Black Cherry Cyser
• Chocolate Walnut Tart with whisky sauce
• Pannetone bread pudding with Dulce de Leche caramel sauce  
• Cookie and candy tray
  

Beignet with Turkish cheese and quince jam

Guanciale: Salted pork jowl that has been dried

Pancetta: Italian style unsmoked bacon

Nduja: A Spreadable cured pork Offal salami with traditional Italian spices and hot peppers

Capicola: Cured pork shoulder meat

Duck Rillet: duck that has been cured in salt and spices, then covered in duck fat and cooked slowly. The duck is then flaked from the bone, packed in crocks and covered with the spiced duck fat

Pannetone bread pudding with dulce de leche sauce and creme anglaise

Parmesan Cornets with blue cheese mousse and blueberries