Starter

Red Snapper Crudo
thinly sliced and dressed red snapper with fennel, blood orange, and mint

Arugula and Pear Salad
arugula salad with grilled pears and pecans in a balsamic vinaigrette

Shaved Asparagus Salad with Poached Egg
fresh asparagus thinly shaved and seasoned, topped with a free-range poached egg

Peach Panzanella Salad
cubed rustic bread with juicy seasonal peaches and crisp summer vegetables tossed in a vinaigrette

Entrée

Agnello a Scottadito
Roman-style marinated grilled lamb chops over pan seared polenta and served with brown butter radishes

Pappardelle with Duck Ragu
fresh Pappardelle pasta tossed in a wine braised duck ragu accented with fresh vegetables

Branzino alla Puttanesca
pan seared Branzino with a warm tomato , olive, and caper sauce served with broccoli rabe and roasted potatoes

Sirloin Steak with a Red Wine Balsamic Reduction
pan seared sirloin served with roasted garlic haricot vert and roasted potatoes with a red wine balsamic reduction

Dessert

Nutella Bomboloni
light and airy Italian doughnuts filled with a chocolate hazelnut spread and tossed in cinnamon sugar, accompanied by vanilla bean gelato

Dark Chocolate Panna Cotta with Red Wine Poached Plums
a dark chocolate infused Italian custard topped with fresh plums poached in red wine

White Chocolate and Pistachio Tiramisu
Marsala soaked lady fingers layered between a white chocolate and pistachio mascarpone cream

Chocolate Profiterole with Espresso Cream
an espresso infused pastry cream piped into a chocolate profiterole and topped with chocolate ganache with fresh berries

First Course

Chilled Cucumber and Avocado Soup with Seared Shrimp
or
Potato and Caramelized Leek Soup with Crispy Bacon

Second Course

Arugula, Pear, Pomegranate, Goat Chevre, and Candied Pecan Salad with
White Honey Balsamic Dressing
or
Caprese Salad with Crispy Prosciutto
or
Crispy Goat Cheese, Strawberry, and Mixed Greens Salad

Third Course

Sirloin Steak with a Red Wine Balsamic Reduction with Garlic Asparagus and Whipped Potatoes
or
Spring Pea Spaghetti Carbonara with Garlic Herb Chicken Breast
or
Seared Glazed Salmon with a Fresh Seasonal Cous Cous

Fourth Course

Torched Lemon Meringue Tart
or
Tiramisu
or
Chocolate Mousse Tower with Fresh Raspberries