2010 Dinner Dates & Menus
All 2010 dinners are SOLD OUT. We'll be posting our schedule for 2011 in the spring. To receive email notification of our 2011 dates and menus, contact us.
June 5 & 12
Antipasti
Pizzetta Fritta
&
Gratineed Swiss Chard Stalks Wrapped in Bacon
Primo piatto
Fettuccine with Sausage, Tomatoes, and Cream
Secondo piatto
Chicken Breast Scalopinne with Lemon
Accompanied by Braised Spinach
Dolce
Cherry Torta
June 19 & 26
Antipasti
Shrimp Braised in a Tomato Broth
&
Fried Calamari and Zucchini
Primo piatto
Spaghetti with Clams
Secondo piatto
Pan-Seared Trout with Rosemary and Lemon
Accompanied by Peas with Pancetta
Dolce
Strawberries in Custard
July 3 & 10
Antipasti
Thin-Crusted Pizza with
Tomatoes, Sausage, Mozzarella, and Arugula
&
Salad of Thin-Sliced Finnochio and Goat Cheese
Primo piatto
Spaghetti with Guanciale, Onions, and Pepperoncini
Secondo piatto
Chicken Braised with Rosemary, Cherry Tomatoes, and Olives
Accompanied by Braised Broccoli
Dolce
Raspberry Torta
July 16 & 17
Antipasti
Mussels in Broth &
Shrimp and Scallops Fried in a Delicate Pastella Batter
Primo piatto
House-Made Fettuccine with Basil Pesto and Green Beans
Secondo piatto
Wild Alaskan Salmon Braised in Orange Juice
Accompanied by Braised Italian Dandelion
Dolce
Lemon Granitta
July 31 & August 7
Antipasti
Eggplant Balls Filled with Mozzarella di Bufala
&
Crostini with Goat Cheese and Prosciutto
Primo piatto
House-Made Tortelli Sauced with Duck
Secondo piatto
Pan-Seared Lamb Rib Chops with Red Peppers and Olives
Accompanied by Sautéed Zucchini
Dolce
Rose-Scented Panna Cotta
August 14 & 21
Antipasti
Fried Squash Blossoms & Eggplant alla Parmigiana
Primo piatto
Penne with Zucchini, Garlic, and Oregano
Secondo piatto
Vegetable Stew with Potatoes, Peppers, and Tomatoes
Dolce
Watermelon Sorbetto
September 11
Antipasti
Fried Risotto Cakes with Lamb
&
Zucchini in Agrodolce
Primo piatto
Lasagne with Mushrooms
Secondo piatto
Chicken Breast Scaloppine with Prosciutto and Sage
accompanied by Braised Spinach
Dolce
Apple Tart with Cream
October 9
Antipasti
Emilian Spinach Pie
&
Veal Meatballs with Savoy Cabbage
Primo piatto
Farro Soup with Vegetables and Borlotti Beans
Secondo piatto
Sausages with Potatoes, Tomatoes, and Bay
Dolce
Tiramisu
November 6
Antipasti
Thin–sliced Potatoes Roasted with Mozzarella, Garlic, and Parsley
&
Chicken Legs Filled with Prosciutto Cotto and Parmigiano-Reggiano
Primo piatto
Risotto with Pancetta, Onions, and Sage
Secondo piatto
Braised Pork Shoulder with Porcini Mushrooms
accompanied by Braised Tuscan Kale
Dolce
Chocolate Mousse