Party Menu 7

Antipasto Caldo

Crab-cake, fried calamari, grilled shrimp and roasted artichoke

Risotto ai frutti di mare

Carnaroli rice simmered with assorted seafood

Insalata mista di campo con scaglie di parmigiano

Mixed greens in a balsamic vinaigrette topped with slivers of parmigiano reggiano

Choice Of:

Tagliolini con tartufo nero di Norcia e prosciutto cotto

Home-made linguine with Norcia black truffles, cooked prosciutto in a pink sauce

Petto di pollo all’ agro dolce con pomodori secchi e olive

Pan seared breast of chicken with sun dried tomatoes and olives served with string beans

Ossobuco con purea di patate

Braised veal shank served with mashed potatoes

Spigola al vino bianco con tapenade di olive e pomodorini secchi

Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans

Filetto al vino rosso con spinaci aglio e olio

Grilled 8 oz center cut fillet in a light red wine sauce served with spinach, garlic and oil

Dessert

Tiramisù

Ladyfingers steeped in espresso & brandy with mascarpone cheese