Amuse
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
“Caprese”
Sun-Dried Tomatoes mascerated in Balsamic topped with Pan-fried Buffalo Mozzarella and Fresh Basil Pesto
Intermezzo
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
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Dinner in Tuscany
