Michaelangelo's Italian Food and Wine Bar

Wagyu beef tenderloin carpaccio, cremini mushroom, parmigiana reggiano, and white truffle oil.

Organic baby spinach, fried pancetta, walnuts, fresh strawberry, parmigiano reggiano, and aged balsamic.

Grilled portabella mushroom, herb polenta, and drunken goat cheese sauce.

Cured sliced meats, imported cheeses, grilled vegetables, and marinated Sicilian olives.

Layered eggplant terrine, aged provolone, and tomato ragu.

Hazelnut-crusted fried jumbo shrimp, oven-dried tomato, and basil aioli.

Baby arugula salad, shaved parmigiano reggiano, red onion, and limoncello emulsion.

House blend of mesclun greens, baby heirloom tomato, cucumber, and balsamic vinaigrette.

Sautéed north Atlantic squid, roasted tomato, slivered garlic, and pinot grigio.

Vine-ripe tomatoes, fresh mozzarella, basil, extra virgin olive oil, and vincotto.

Pan-seared Alaskan halibut, yellow tomato puree, fried fingerling potatoes, and romanesco.

Sautéed breast of chicken, mushroom traumata, broccolini, prosecco reduction, and herb polenta.

Center cut filet mignon, wild mushroom trifoliata, truffle whipped potato, steamed asparagus, and fried leeks.

Scalloping of veal tenderloin, prosciutto, sage, sautéed spinach, vermentino reduction, and herb risotto cake.

Slow roasted veal shank, natural veal reduction, parmesan risotto, and frizzled spinach.

Porcini dusted okra king salmon, artichoke espuma, grilled asparagus, sun-dried tomato fregola, fried leeks, and white truffle oil.

Grilled portabella mushroom, spaghetti squash, asparagus tips, roasted red pepper, fried arugula, fig vincotto, and chive-infused extra virgin olive oil.

Baked champagne custard and organic berries.

Cappuccino chocolate mousse and chantilly cream.

Ricotta cannoli, chocolate, and assorted cookies.