Great Northern Italian White Bean puree garnished with Brunoise Pancetta
and an Italian flat leaf parsley.
Crepes with four~cheese filling, Ricotta, Parmigianno, Asiago, Mozzarella,
topped with bechamel
Traditional Caesar Salad, Romaine hearts, fresh garlic croutons,
lemon-anchovy dressing
Sautéed Chicken with a wild mushroom Marsala wine sauce Hatfield Pork Chop seasoned and stuffed with Tallegio, Tarragon and Pine nuts.
Grilled to Medium and served with a spiced Peach Tea compound butter
Tuscan~style grilled Flat Iron steak with a cherry tomato composed salad
Layered lady fingers soaked with espresso and a mascarpone cream
Duet of cheesecake baked in a short bread crust with vanilla sauce
Strawberry Shortcake-fresh whipped cream, macerated strawberries, sugar puff pastry
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