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FIRST COURSE
Summer Tomatoes with Whole Milk Buffalo Mozzarella, Garden Basil and Estate Extra-Virgin Olive Oil; Santa Maria la Palma, Vermentino di Sardegna, Sardegna, Italy 2007
Mixed Greens with Gorgonzola, Toasted Pine Nuts and Bosc Pears in Port-Wine Vinaigrette; Zardetto, Prosecco, Veneto, Italy NV
SECOND COURSE
Oven Roasted Mediterranean Langostinos Served with Cherry Tomato and Pancetta Pappardelle; Soletta, Vermentino di Sardegna, Sardegna, Italy 2006
Braised Lamb Osso-Buco Served with Roasted Corn and Shitake Fregula; Argiolas Costera, Cannonau di Sardegna, Sardegna, Italy 2006
Oven Roasted Chilean Sea Bass with Lump Crab Served with Ferrari’s Garden Pesto Risotto; Pinot Noir, Wild Horse, Central Coast, 2007
THIRD COURSE
Pistachio Ice Cream “Affogato Style” or “Drowned” with Espresso Coffee; Florus, Moscadello di Montacino, Tuscany DOC, NV
Chocolate-Hazelnut Custard Served with Amaretto Whipped Cream and Amaretti Cookies; Marenco, Moscato d’ Asti, Scrapano DOCG, 2008
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