Menu
Antipasto
House-cured olives
Spiced Pistachios
Marinated goat cheese & handmade parmesan crackers
paper-thin sliced prosciutto
paper-thin sliced bressola
Spicey Stuffed Grape leaves
Bagna Cauda
Hot Appetizer
Miniature Crabcakes in a Thai Sweet-Chili Beurre Blanc
Salad Course
Warm Pears in a Cognac Vinaigrette with crumbled Gorgonzola, Served on a bed of Sweet Radicchio, Spinach and Frisee.
Fish Course
Beggars purse with scampi in saffron butter
Palate Cleanser
Sorbet of Bitter Oranges
Main Course
Smoked and Slow-roasted Muscovy Duck
Pomegranate, Persimmon, Cranberry & Beaujolais Chutney
Glacee of Root Vegetables
Mashed Potatoes with Roasted Garlic and Mascarpone
Dessert
Pumpkin Flan in Butter-Rum Syrup, Butter Brickle Garnish
White Chocolate Sabayon with Poire William
A Dense, Dark, Chocolate Mousse Tort Laced with Hazelnuts and Frangelico
Afterwards
Coffee and Grappa
