South Jersey Independent Restaurant
Association
SJ Restaurant Week
March 19th - March 24th 2006
* Below each course you will find wine pairings
specially recommended by our Executive Chef.
First Course
(choose one)
Oyster Misto
A trio of fresh Long Island Blue Point Rockefeller, Rhode Island
Malapeque Tempura
and Emerald Cove 1/2 shells oysters.
Insalate di Mare
Seafood Salad Lamberti
Fresh calamari, Florida rock shrimp and tender young scungilli
tossed in extra virgin olive oil with fresh lemon juice, sweet
celery and a hint of garlic.
Roasted Peppers & Fresh Mozzarella
In house fire roasted peppers, mozzarella cheese and sharp provolone marinated in herbs with extra virgin olive oil.
Asparagus & Fennel di Parma
Asparagus, grilled and wrapped in parma ham.
Served with fennel, parmigiano reggiano and balsamic syrup.
*B.V. Signet Chardonnay 2003, 5 oz. glass - $7
Second Course
(choose one)
Ahi Tuna in Phyllo
Peppered tuna, crabmeat and fontina cheese in phyllo dough.
Seared Scallops & Sweet Potato
Gnocchi
Served with a 5 mushroom sauteÅL in a white truffle sauce.
Risotto Primavera
Oven roasted tomatoes, grilled fennel and sauteed vegetables,
tossed with feta and parmesan cheeses.
Beet Salad with Goat Cheese
Tossed with arugula, extra virgin olive oil, black pepper and
lemon.
*Chalone Monterey Pinot Noir, 5 oz. glass - $7
Third Course
(choose one)
Chicken Lucia
Boneless breast of chicken with asparagus and jumbo lump crabmeat
blanketed with mozzarella cheese in a lemon sauce.
Served with potatoes and vegetables.
Shrimp Scampi Toscano
Shrimp scampi served over linguine
with a white bean and prosciutto ragu.
Pepper Crusted Salmon
Served with an arugula pesto dressing, vegetables and potatoes.
Veal Milanese
Natured top round of veal lightly breaded and pan-fried, over
Parisian salad.
Grilled Sirloin Steak
Grilled sirloin steak with a green peppercorn armagnac sauce,
Served with potatoes and vegetables.
*B.V. Signet Cabernet 2003, 5 oz. glass - $7
Dessert
A sampling of homemade desserts "Lamberti" style
For an additional $18 per guest, you may select the flight
of all three wines at 4 oz. glasses each.