Churchill's Italiano - Columbia, MO

snails in burgundy pernod butter sauce covered with puff pastry

jumbo prawns served with traditional cocktail sauce

served with daikon, potatoes goffet and mascarpone cheese flavored with citrus vinaigrette

sauteed with capers, crushed red pepper, onions, basil and bell pepper in a garlic-roasted tomato sauce

with ratatouille pistachio cream and smoked ricotta

mediterranean dip, hummus and kalamata olives served with crostini bread

thinly sliced veal with roasted peaches, wilted arugula, aged balsamic and parmigianna reggiano dolce

prepared with cannellini, garlic and sage in a vegetable broth. served with crostini bread.

enjoy the chefs distinctive soup of the day

grilled octopus served atop shaved fennel frizee with borlotti marinati, orange segments and a spicy limoncello vinaigrette

slices of fresh buffalo mozzarella and tomatoes with grilled green asparagus and oregano. drizzled with a basil perfumed oil and aged balsamic

fresh romaine with parmesan cheese ribbons and anchovy filets. tossed with house-made croutons and caesar dressing (table-side preparation available for two or more).

frisee and spring mix with fresh strawberries, mandarin oranges, candied pecans, artichoke hearts and gorgonzola cheese. served with strawberry vinaigrette.

fresh baby spinach with radishes, orange segments, slivered almonds and candied d'anjou pear. served with hot bacon dressing.

sauteed roasted onions, pancetta, tomatoes and chili flakes tossed with penne pasta marinara. served with fresh basil and pecorino romano.

seafood risotto with sea scallops, shrimp, manila clams and saffron. tossed with a light tomato sauce.

large veal-stuffed pasta in a black truffle oil cream sauce with pancetta, english peas and porcini mushrooms.

penne pasta with pancetta, artichoke hearts, sundried tomatoes, onions and feta cheese. topped with pine nuts and fresh basil.

lobster-filled ravioli in a trinity of pepper cream sauce with roasted portabella mushrooms. drizzled with a balsamic reduction.

south african lobster tail served over fettuccini with garlic, red pepper flakes, and shallots. tossed in a light marinara sauce. market price.

sauteed medallions of beef tenderloin served with bordelaise sauce

8 oz. center cut beef filet lightly dusted, grilled to perfection and fi nished with fontina cheese and fresh mushrooms. topped with veloute sauce

fresh sea bass accompanied by fire roasted tomato, eggplant fondue and escarole. topped with a creamy pine nut and basil pesto

tender veal seared and slow baked. served with a gremolata sauce and milanese saffron risotto

herb crusted breast of chicken served with fresh grilled vegetables and an aged balsamic

fresh salmon filet served with sicilian potatoes, fresh spinach with garlic and salsa verde

lightly dusted shrimp, grilled and served in a lemon garlic sauce

lightly dusted and sauteed in lemon extra virgin olive oil. topped with arugula and tomato relish then drizzled with lemon garlic vinaigrette

accompanied by escarole, garlic, chili lemon and a white wine sauce

served with whiskied blackberries compote

served with fresh berries and paired with kahlua

fresh seasonal marinated berries topped with a warm sabayon

served with cold fruit soup

the classic version served with trilogy of fresh berries

assorted italian biscotti served with amaretto di saronno