Party Menu 7

Antipasto Misto

Grilled vegetables with mozzarella and tomato and prosciutto di Parma

Risotto ai funghi selvatici

Carnaroli rice simmered with wild mushrooms

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 al vino bianco e rosmarino con purea di patate

Pan seared breast of chicken in a white wine and rosemary sauce served with mashed potatoes

Scaloppine di vitello al vino bianco con fagiolini

Veal scaloppine in a white wine sauce served with string beans

Branzino sotto sale con pepperonata

Whole Mediterrenean sea bass steamed under a salt crust served with ratatouille

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