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Dinner in Tuscany PDF Print E-mail


Prosciutto with Melon Jam and Cracked Pepper on a Parmesan Wafer

1st Course

Artichoke, Cippolini and Pancetta Frittata with Petit Arugula

2nd Course

San Marzano Tomato Bisque with Whipped Ricotta Soprafina

3rd Course

Sun-Dried Tomatoes mascerated in Balsamic topped with Pan-fried Buffalo Mozzarella and Fresh Basil Pesto


Pomegranite Ginger Sorbetto with Mint Syrup

4th Course

Sole “Saltimbocca”
Petit Sole Filet layered with Prosciutto, Baby Spinach and Scamorza Cheese drizzled with a Marsala Mushroom Sauce

5th Course

Chicken in the style of Porchetta
Slow-cooked Chicken with Olives, Pancetta, Artichokes, Cannelini Beans and Sage in Chianti Wine

6th Course

Bistecca alla Fiorentina
Char-grilled, Sliced Ribeye Steak served with Porcini Risotto, Garlic Broccolini and a Gorgonzola Demi Glaze

7th Course

Strawberries and Fresh Mint with 50 year Balsamic Vinegar topped with Whipped Vanilla Mascarpone