First Course - Insalata Inverno
Mixed greens, dried dates, cranberries and
gorgonzola cheese tossed in a cranberry vinaigrette
dressing. Topped with shaved Parmigiano Reggiano
& candied walnuts.
Wine: Antinori Orvieto
Second Course - Crostini con Funghi
Egg-battered crostini topped with a wild
mushroom & brandy cream sauce.
Drizzled with truffle oil.
Wine: La Valentina
Montepulciano
d'Abruzzo
Third Course - Brasato di Maiale
Marsala wine braised pork shank served over creamy
parmesan polenta
& topped with grilled scallions.
Wine:
Tomaresca Neprica (blend of Negroamaro, Primitivo
and Cabernet Sauvignon)
Coffee & Biscotti will be served at the conclusion of
dinner.
