Appetizer:

Italian sausage and fresh herb stuffed crimini mushrooms

Salad:

Spinach and poached pear salad with homemade balsamic dressing, gorgonzola cheese and candied pecans 

First Course:

Butter poached sea scallops with gremolata 

Main Course:

Angus sirloin steak tips marinated in homemade Italian steakhouse marinade served with Parmigiano Reggiano crusted asparagus, and twice-baked Yukon Gold potatoes with bacon, scallion, and cheddar cheese

Dessert: 

Lemon Tart - shortcrust pastry filled with a fresh lemond curd served with strawberries and fresh whipped cream

Appetizer:

Crispy polenta bites - Cheesy Parmigiano Reggiano polenta with a hint of thyme, served crispy topped with oven dried tomatoes, housemade ricotta cheese and a balsamic drizzle

Soup: 

Tuscan Sausage - Housemade chicken stock with sausage, leeks and potatoes combined with fresh herbs and a touch of spice, finished with cream

Pasta: 

Cacio e pepe - Traditional creamy Roman dish of Spaghetti tossed with Pecorino Romano cheese and black pepper 

Main Course:

Veal Saltimbocca - Thinly sliced veal gently sauteéd in butter with white wine and sage, topped with Prosciutto di Parma and Fontina cheese

Salad: 

Arugula and spinach tossed with candied pecans, figs and balsamic with a touch of honey topped with creamy Buratta cheese  

Dessert

Tiramisu - layers of espresso-soaked ladyfingers, rum infused mascarpone cheese and shaved chocolate 

Appetizer:

Fresh local Mushroom Duxelle over Oven Dried Tomato on Crispy Polenta with Fresh Thyme and Balsamic Drizzle

Salad:

Spinach and poached pear salad with homemade balsamic dressing, gorgonzola cheese and candied pecans 

Main Course:

Pan Seared Seared Scallops with Gremolata and Grilled Petite Ribeye with a Port Wine Demi Glace, served with Herb Roasted Fingerling Potatoes and Asparagus

Dessert:

Chocolate Peanut Butter Pie