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)