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Hors d'Oeuvres:
- Miniture Pizzas with Proscuito, Garlic, Shallot, Mozeralla, and
Parmarsean Cheese
- Grilled Shimp on skewers
- Caponata in Endive Leaves
First Plate:
- Linguini with Maraciara Sauce (clam sauce with a light touch of tomato)
Second Plate:
- Marinated and Grilled Shell Steak
- Broccoli de Rape
- Braised Escarole with White Beans
- Fennel and Orange Salad
Dessert:
- Orange Almond Biscotti
- Poached Pears with Cherries and Port
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