Seated Dinner

MENU I

First Course

Gamberi Marinati su Insalatina di Fagioli del Lago
Lemon and Thyme marinated Jumbo Shrimp served on an Italian Lake Bean Salad in a Black Olive Bread Ring, Finished with a drizzle of Balsamic Reduction and Extra Virgin Olive Oil.

Second Course

Trofie con Pomodorini Variegati, e Olive Appasite
Trofie Pasta with with Heirloom Cherry Tomatoes,
Cured Black Olives and Basil, Tossed with a bit of Extra Virgin Olive Oil,
Genovese Basil, and Mozzarella Cheese. Offered with Freshly Grated Parmesan Cheese.

Entree

Costoletta di Vitello con Risotto al Tignanello
Roasted Veal Chop served with a Tignanello Wine Risotto and Roasted Salsify.

Dessert

Gianduja Terrine
Chocolate-Hazelnut Pate with Crushed Amaretti served with Blood Orange Coulis and Blood Orange Segments.

MENU II

First Course

Barbabietole e Fagiolini al Caprino con Pane alle Olive Nere
Organic Heirloom Beats and crispy French Beans tossed in an Oregano and Basil Vinaigrette layered with fresh Goat Cheese and topped with Corn Shoots.

Pane Casareccio
Sliced Rustic Italian Bread.

Second Course

Raviolini al Foie Gras
Foie Gras Raviolini served in a Sage Butter Sauce with Truffle Essence.

Entree


Filetto di Manzo con Riduzione di Pinot Nero
Tender Beef Tenderloin Seasoned and Braised in a Pinot Noir Reduction Sauce, served with individual Potato Tortino and a Bouquet of Summer Vegetables.

Dessert

Spuma di Fragola e Caprino con Insalatina di Fragole
Individual Strawberry and Chevre Mousse Torte filled with a Light Mousse of Mascarpone, Chevre, and Orange Zest, served with a fresh Strawberry Salad.

Seated Dinner | Cocktail Buffet | Cocktail Reception