Spring Time in Tuscany
January 20, 2021
6:30 pm – Seating begins
7:00 pm -Dinner
JOIN US FOR AN ENJOYABLE EVENING OF FOOD AND WINE AS WE FOCUS ON THE FRESH FLAVORS OF AN EARLY SPRING IN TUSCANY. OUR ITALIAN THEMED DINNER FEATURES FRESH HERBS, CITRIS, AND SPRING OINIONS WITH FRESHLY WILTED GREENS, REFRESHING PEA SOUP AND WATERMELON SALAD, AS WELL AS BROWNED BUTTER CAKE WITH ALMONDS. OUR CHARCUTERIE BOARD REMINDS US OF WINE TASTING TOURS IN TUSCANY WITH WILD BOAR SALAMI, ASSORTED CHEESES, AND OLIVES THAT CLEANSES THE PALATE FOR OUR LEMON ROASTED SNAPPER. LEAVING 2020 BEHIND AND LOOKING FORWARD TO A NEW SPRING IN 2021 WE LOOK FORWARD TO AN ENJOYABLE EVENING SAFELY DISTANCED WITH FAMILY AND FRIENDS WITH AN EVENING OF WINE TASTING AND GOOD FOOD.
FIRST COURSE
WATERMELON SALAD WITH FETA AND BALSAMIC SYRUP
Serafini & Vidotto Bollicine Rose
SECOND COURSE
CHILLED ENGLISH PEA SOUP CRÈME FRAISCH
Neropasso Biscardo 2017
INTERMEZZO
PARMIGIANA, MERLOT BELEVITTA,
AND WILD BOAR SALAMI CHARCUTRIE
Paolo Scavino, Barbera D’Alba 2018
ENTRÉE
LEMON ROSEMARY ROASTED SNAPPER
WITH ONION PUREE WILTED ITALIAN SPINACH
Vinosia, Greco Di Tufo 2017
DESSERT
BROWN BUTTER ALMOND CAKE
WITH VANILLA BEAN GELATO
Italian Coffee
January 20, 2021
6:30 pm – Seating begins
7:00 pm -Dinner
JOIN US FOR AN ENJOYABLE EVENING OF FOOD AND WINE AS WE FOCUS ON THE FRESH FLAVORS OF AN EARLY SPRING IN TUSCANY. OUR ITALIAN THEMED DINNER FEATURES FRESH HERBS, CITRIS, AND SPRING OINIONS WITH FRESHLY WILTED GREENS, REFRESHING PEA SOUP AND WATERMELON SALAD, AS WELL AS BROWNED BUTTER CAKE WITH ALMONDS. OUR CHARCUTERIE BOARD REMINDS US OF WINE TASTING TOURS IN TUSCANY WITH WILD BOAR SALAMI, ASSORTED CHEESES, AND OLIVES THAT CLEANSES THE PALATE FOR OUR LEMON ROASTED SNAPPER. LEAVING 2020 BEHIND AND LOOKING FORWARD TO A NEW SPRING IN 2021 WE LOOK FORWARD TO AN ENJOYABLE EVENING SAFELY DISTANCED WITH FAMILY AND FRIENDS WITH AN EVENING OF WINE TASTING AND GOOD FOOD.
FIRST COURSE
WATERMELON SALAD WITH FETA AND BALSAMIC SYRUP
Serafini & Vidotto Bollicine Rose
SECOND COURSE
CHILLED ENGLISH PEA SOUP CRÈME FRAISCH
Neropasso Biscardo 2017
INTERMEZZO
PARMIGIANA, MERLOT BELEVITTA,
AND WILD BOAR SALAMI CHARCUTRIE
Paolo Scavino, Barbera D’Alba 2018
ENTRÉE
LEMON ROSEMARY ROASTED SNAPPER
WITH ONION PUREE WILTED ITALIAN SPINACH
Vinosia, Greco Di Tufo 2017
DESSERT
BROWN BUTTER ALMOND CAKE
WITH VANILLA BEAN GELATO
Italian Coffee