1st Course:
Bruschette —
Thick Italian Peasant Bread,
Grilled & Spread w/ Roasted Garlic Cloves,
Sauteed Red, Yellow, Orange Peppers, Vidalia Sweet Onions,
& Drizzled w/ Lemon (White Summer) Truffle,
Extra Virgin Olive Oil.
2nd Course:
Pan-Fried, Thick-Sliced Italian Tomatoes —
Seeded & Dredged w/ "00" Flour & Corn-Meal Polenta,
Pan-Fried in Extra Virgin Olive Oil,
Topped w/ Hand-Rolled Mozzarella & "Hot" Capicola,
Accessorized w/ Hand-Shredded, Sweet Basil Leaves
Spread w/ Roasted Garlic, Peccorino-Romano-Asiago Cheese,
Served on Grilled, Portobella Mushroom Caps,
Drizzled w/ Extra Virgin Olive Oil,
All Appropriately-Seasoned
w/ Fresh-Ground Black Pepper & Pink Sea Salt,
And Served w/ Crusty, Grilled Italian Garlic-Butter Bread.
3rd Course:
Roasted Butternut Squash Bisque —
Roasted Winter Squash, Pureed w/ Half & Half,
Seasoned w/ Parsley, Fresh-Grated Nutmeg & Cinnamon Stick,
Served w/ a Dollop of Sour Cream & Fresh-Cut Chives,
All Appropriately-Seasoned
w/ Fresh-Ground Black Pepper & Pink Sea Salt.
4th Course:
Fall Melon & Proscuitto —
Fresh, Local Canteloupe Slices,
Wrapped w/ Fresh-Sliced Proscuitto,
Drizzled w/ Tangerine (White Summer) Truffle Olive Oil,
All Appropriately-Seasoned
w/ Fresh-Ground Black Pepper & Pink Sea Salt.
5th Course:
Filet Mignon —
8oz *USDA Prime* Beef,
Grilled-To-Order,
w/ A Porcini Mushroom, White Truffle
& Butter-Reduction Sauce,
Roasted Red-Yellow-Orange Peppers,
Carmelized Baby Cippolino Onions,
All Appropriately-Seasoned,
With Fresh-Ground Black Pepper & Pink Sea Salt,
And Served w/ Crusty, Grilled Italian Garlic-Butter Bread.
6th Course:
Dessert —
Authentic-Italian Pistacchio or Red Raspberry Gelato,
Drizzled w/ Organic Honey
& 20-Year Old Balsamic Vinegar,
Served w/ Double-Chocolate Milano® Cookies.
Vino:
Allegro® "Cadenza"® Reserve, 1998
