Dinner menu

Friday, March 5th at 7:00pm

Appetizer:

Polpette capresi in crosta
“Caprese” tomato/mozzarella balls, lightly fried with bread crumbs, served with balsamic glaze

First dish:

Pennette alla carbonara con asparagi e pancetta
“Mini – Pennette” – Pasta “Carbonara style” with asparagus spears and crispy pancetta

Meat-Entrée:
every Entrée dish will be served with three different kinds of vegetables

Scaloppine di pollo o maiale con zucchini e funghi trifolati
Chicken- or Pork Scaloppini (your choice) pan seared in olive oil, topped with sautéed zucchini dices and Portobello mushrooms, drizzled with beer sauce or

Meat-Entrée:

Filetto stroganow
Beef Fillet “Stroganoff”, Fillet bites pan seared in butter, served in a sauce of onions, Dijon mustard, lemon juice, balsamic, sour cream ad Cognac or

Fish-Entrée:

Filetto di trota iridea con crosta di funghi e pomodori
Rainbow Trout Fillet pan seared, topped with a crust of mushrooms, tomatoes, parsley and mozzarella

Sorbet:

Sorbetto ai frutti esotici
Exotic Fruit Sorbet

Dessert:

un dolce tipico italiano
a typical Italian dessert

$ 42.00 per person (tax and gratuity are not included

Dinner menu

Saturday, March 6th at 7:00pm

Appetizer:

Rotolini di prosciutto cotto e zucchini grigliate, farciti di insalata russa
Little Rolls of prosciutto and grilled zucchini slices, stuffed with a mixture of sautéed, diced vegetables with mayonnaise

First dish:

Lasagnette di primavera con pesto al basilico, pomodoro e mozzarella
Light Springtime Lasagnette, oven baked with tomatoes, mozzarella, basil pesto and Parmesan

Meat-Entrée:
every Entrée dish will be served with three different kinds of vegetables

Lonza farcita di porro al vino bianco
Pork Loin- or Chicken Breast Roast (your choice) stuffed with leeks, spring onions, herbs and Fontina cheese, finished in a white wine sauce or

Meat-Entrée:

Bistecca di manzo con pomodori secchi e fagiolini alla griglia
Grilled Flank Steak served in slices over green beans and sun dried tomatoes, drizzled with balsamic glaze, topped with toasted pumpkin seed butter or

Fish-Entrée:

Filetto di trota iridea con crosta di funghi e pomodori
Rainbow Trout Fillet pan seared, topped with a crust of mushrooms, tomatoes, parsley and mozzarella

Sorbet:

Sorbetto ai frutti esotici
Exotic Fruit Sorbet

Dessert:

un dolce tipico italiano
a typical Italian dessert

$ 42.00 per person (tax and gratuity are not included)

Make it special! Book your next dinner meeting, bridal shower, corporate gathering, private party, birthday celebration, family reunion or other special occasion. Maria’s accommodates groups Monday – Saturday, year-round.

Make your reservations well in advance to ensure availability!

Call 478-275-8766 us to discuss menu selections and inquire about prices.

The Dublin Farm is open year-round. Three languages are spoken – English, Italian, German.

Telephone: (use 001 code USA) 478-275-8766
Fax: (001) 478-275-8243
e-mail: reservations@dublinfarm.com