12/31 – NYE at Leonards – Great Neck, NY

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Tickets are $150
Includes open bar 9pm to 3am (Top Shelf… Remy, Patron, Grey Goose)
For More info or tickets
please email JMESSINA@moodswing360.com
or call
718 874 8537
Full Cocktail Hour and Sit Down dinner

Here is the Menu

The Roman
Fruttidi Mare Seafood Salad with lobster meat, shrimp, calamari, and pulpo in a delicate blend of virgin olive oil lemon and simple seasoning
Broccoli Di Rabe and thin cheese/herd sausage set a top orcchiette pasta sautéed in bronzed garlic and crushed red pepper
Golden crisp cheese filled and breaded raviolis accompanied by fresh plum filletto sauce
Long green hot finger peppers in garlic and oil hints of black pepper and a pinch of sea salt
Crab and lobster filled spia (black pasta) ravioli pillows- lightly glazed with a whipped butter cream mushroom sauce then finished with grated pecorino romano

The Delano

Toasted homemade crostini with diced fresh plum tomatoes with sweet Vidalia onion and fresh basil atop
Hot & sweet old word “hand cut” dried/aged Italian sausage

Grand cornucopia of market fresh raw vegetables accompanied by an aged gorgonzola dipping sauce

Gourmet international cheese platter with assorted cubed, sliced & hand chiseled imported cheeses
Hot cherry peppers stuffed with prosciutto and provolone

Stuffed Spanish olives, pepper cured black olives and cracked Sicilian olives in garlic

Simply refreshing blended crabmeat salad with a marinade of infused tropical lemon with hints of sugar cane

Fussilli pasta with shrimp, crabmeat, yellow and green zucchini, squash, carrots, olive oil and red onion

Tri color cheese filled tortellini prepared with cracked peppercorns & virgin olive oil

Button mushrooms marinated in extra virgin olive oil with fresh garden spices, garlic and basil

Sun dried tomatoes in virgin olive oil, fresh garlic cloves and oregano

House made cauliflower, carrots, broccoli & peperonccini salad in vinegar with spice “GiardinieraStyle”

Fire roasted ruby red peppers marinated in sea salt, minced garlic and butcher ground black pepper

Bowtie shaped pasta and sun dried tomatoes in fresh garlic, red onion & pesto sauce

Baskets of traditional style tarrallis- black cracked pepper & red crushed pepper

Jumbo mushrooms broiled & filled with a mix of seafood blended & finished with a toasted breadcrumb oreganata

Cherry pepper bistecca fradiavlo – a sliced steak dish with crushed hot cherry pepper sauce

Wild basmati rice slow simmered with simple spice

Penne pasta prepared in a traditionally thick home style Bolognese with a touch of Parmesan

Tender rings of baby calamari fried to a crisp golden brown served with a traditional marinara sauce with a touch of spice

Sweet Italian sausage links sautéed with onions and a button mushrooms in a light filleto di pomodoro

Zucchini oreganata breaded and accompanied by a tomato basil sauce

Boneless chicken “scarpriello style” roasted with garlic, fresh lemon, vinegar peppers and basil

Butcher-block carving
Char-grilled & marinated flank steak – with Peter Lugar house sauce
Honey-mustard glazed large Virginia ham with bone in presentation
Leg of lamb served with a traditional mint jelly

Panini Grill
Prosciutto Ham- Swiss- Dry salami- Pecorino- Basil-Olive oil- Balsamic- Cracked pepper

Entrée Menu

Capon L’ Orange
Abonelessbrest of free range chicken stuffed with a blend of sliced button mushrooms, peas, scallions & wild rice then finished with a simple orange glaze
Stuffed Filet of Sole
A broiled filet of lemon sole filled with a Tuscan style bread crumb and crabmeat
Filet Mignon Tenderloin
a hand carved sliced of filet mignion tenderloin accompanied by a traditional mushroom sauce
Eggplant Pomodoro
Sliced, breaded & layered eggplant with a tomato basil fill then baked with a hint of Parmesan

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