Wrapped Tuna
Ingredients:
8 oz. Sushi-grade tuna steak
4 sheets phyllo dough
1/2 cup arugula
1 egg
1 tbsp water
Salt & Pepper to taste
Balsamic vinegar reduction glaze*

Preparations:
Place tuna in center of phyllo dough. Top with arugula and sprinkle with salt and pepper. Combine egg with water to make an egg wash, and brush along edges of phyllo. Roll tuna up, burrito-style, using egg wash to seal edges. Sear in a hot skillet with a little olive oil until browned on both sides. Place in 350 degree oven for 3 - 4 minutes. Sliced in half and drizzle with balsamic reduction.

*Glaze may be purchased at most major supermarkets, or made by simmering one half cup of balsamic vinegar plus one half cup of champagne vinegar until reduced by half.

Polenta
Ingredients:
1 1/2 cup water
1 tbsp dried parsley
1 tbsp heavy cream
S & P
1 cup corn meal
1 oz Sun-dried tomatoes, chopped
1 oz Peas
1 tsp truffle oil
1 tsp minced garlic
1 oz. gorgonzola cheese, crumbled
1 tsp parmesan cheese, grated

Preparations:
Combine water, parsley, heavy cream, salt and pepper, and bring to a boil. Add remaining ingredients and stir for 4-5 mins. until moisture is absorbed.

Limoncello Ristorante
702 Orange Ave.
Winter Park Fl. 32789
407-539-0900