APPETIZER CHOICE OF:
Butternut Squash Soup
Butternut squash simmered in a hearty vegetable broth
with fresh cream and a hint of sherry wine.
Organic mesclun salad tossed in a raspberry vinaigrette topped
with granny smith apples and gorgonzola cheese.
Bocconcini Di Festa
Homemade bocconcini mozzarella served with vine ripened tomatoes
and a roasted pepper medley drizzled with a balsamic glaze.
Baked rice ball filled with mozzarella, eggplant and peppers served
on a bed of baby arugula topped with Bolognese sauce
ENTREE CHOICE OF:
Traditional Turkey Dinner
Sliced turkey breast, candied yams, sausage stuffing, mashed potatoes and cranberry sauce.
Pumpkin ravioli sautéed with rock shrimp in a pink
tomato sauce with a hint of pesto and cognac.
Osso Buco Di Maiale
Natural pork shank braised with fresh herbs, simmered with garden vegetables
in a rich demi glaze sauce served over homemade mashed potatoes.
Chicken breast scallopini pan seared with shallots, topped with spinach and
smoked mozzarella in a light tomato sauce over angel hair pasta.
Fresh codfish filet pan seared then baked in a white wine sauce topped with Italian
seasoned breadcrumbs accompanied by sautéed spinach and rice pilaf.