ANTIPASTI: BURRATA AND OCTOPUS
Rev up your appetite with this perfect duo of creamy burrata served atop radicchio with toasted baguette, prosciutto, and tomatoes and grilled octopus with oven baked fingerling potatoes, frisée, celery hearts, and Castelvetrano olives
PRIMI: CAVATELLI PASTA
Chewy, doughy cavatelli pasta homemade with grani antichi is tossed in savory ragout made with generous servings of shellfish like scallop, lobster, mussels, and clams
SECONDI: BRANZINO
Light and healthy sliced filet of broiled wild bass is served over a salad of radicchio and frisee with a drizzle of olive oil
SECONDI: VEAL LOIN
A lean, tender piece of pan-seared veal loin scented with wild fennel pollen from Felitto and served with fingerling potatoes, porcini mushrooms, and spinach in olive oil and garlic
DOLCI: FRUIT TART
The almond "frangipane" tart with seasonal fruits (strawberries, blueberries, blackberries, and raspberries) and vanilla custard is the perfect way to top off the feast
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