Dinner menu

Friday, March 22nd 2019 at 7:00pm

Appetizer:

Rotolo di patate con ripieno di spinacini novelli con grana e burro alla salvia
Potato Roll slices stuffed with baby spinach and fresh herbs, topped with a butter/sage sauce and Parmesan

First dish:

Spaghetti alla puttanesca e rafano
Spaghetti “Puttanesca style” with horseradish, topped with olives, tomato dices and olive oil

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

Girotondo di montagna
Pan roasted Pork- or Chicken Fillet (your choice) served with grilled artichokes over a red wine/cranberry reduction or

Meat-Entrée:

Roastbeef di scamone con salsa di aromi
Roastbeef with a sauce of herbs and white wine over caramelized carrots or

Fish-Entrée:

Filetto di pesce bianco in crosta di pane con porri e capperi
White Fish Fillet baked in a crust of puff pastry with leeks and capers, served in a balsamic reduction

Sorbet:

Sorbetto all’arancia e mandarine
Orange/mandarine Sorbet

Dessert:

un dolce tipico italiano
a typical Italian dessert

$ 39.00 per person (tax and gratuity not included)

Dinner menu

Saturday, March 23rd 2019 at 7:00pm

Appetizer:

Insalatina con pollo, pancetta croccante e crema al basilico
Iceberg Salad with roasted Chicken, crispy pancetta, avocado slices, tossed with a basil/olive oil/balsamic vinaigrette

First dish:

Tagliolini con carciofi, salsiccia e scalogne croccante
“Tagliolini” – Pasta with a ragout of artichokes, mild Italian sausage and fennel seeds, topped with fried spring onions, Parmesan and olive oil

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

Arrosto aromatico con scarola ed arance
Aromatic Pork Loin- or Chicken Roast (your choice) with escarole and oranges served in a white wine/fresh herbs/shallot/caper sauce, topped with pine nuts or

Meat-Entrée:

Fagottini di manzo ripieni di funghi e fontina
Beef Roll ups stuffed with shiitake mushrooms and Fontina cheese, pan seared, served over a Chianti wine sauce or

Seafood-Entrée:

Capesante croccanti con burro alla paprika e fin occhietto
Pan roasted U-10 Scallops with sliced almonds in a sauce of white wine, topped with paprika and butter

Sorbet:

Sorbetto all’arancia e mandarine
Orange/mandarine Sorbet

Dessert:

un dolce tipico
a typical Italian dessert

$ 39.00 per person (tax and gratuity 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