A Mid Summer Night’s Feast

July 2007

Antipasti

Roasted Eggplant & Red Pepper Pate on Crostini

Slow Roasted Grape Tomatoes with Fresh Herbs

Pancetta Wrapped Mushrooms

Shrimp and Orzo Salad with Lemon and Dill

Orange and Red Onion Salad

Baby Mozzarella Balls wrapped with Prosciutto and Drizzled with Fig and Sun Dried Tomato Pesto

Thinly Sliced Bresaola with Lemon Juice, Cracked Pepper & Olive Oil

Served with Fresh Radishes

Spinach and Salmon Tarts

Classic Meat and Cheese Antipasti

Main Courses

Fried Parmesan Chicken with Micro Greens and Lemon Vinaigrette

Gran Ragu Napoletano with Beef, Pork, Lamb & Italian Meatballs ~
Rigatoni Tossed in Ragu Sauce with Grated Parmesan

Fennel Sausage & Broccolini Sautéed with Pancetta and Garlic

Polenta with Gorgonzola

Fennel with Butter Parmigiano Reggiano

Salmon Filet Wrapped in Prosciutto Di Parma with Basil Pesto Sauce

Chicken Lasagna in Cream Sauce with Roasted Red Peppers & Mushrooms

Desserts

Lavender Gelato

Pastiera- Traditional Farro Grain Pie

Mascarpone Mousse with Fresh Seasonal Fruit