Starting at $225 per person depending on food selections

ACT ONE, TWO, THREE (select three)

• Seafood Antipasto: Chilled Calamari Salad , Basil Shrimp, Grilled Scallops with Onion Marmalade
• Cured Meats Antipasto: Prosciutto, Sopresatta & Italian Cheese Assortment
• Juniper, Brandy Cured Salmon, Homemade Caper Mustard, Wheat Toasts
• Grapefruit & Ginger Poached Scallops with Sauteed Garlic Spinach Salad
  
• Chilled Tiger Shrimp with Mango, Pineapple & Tandori Marinade in a Pear Cilantro Broth
• Maine Lobster Ceviche marinated in Chardonnay Wine, Apple Vinegar, Cilantro & Spicy Ancho Chili
  
• Duck Leg Confit with Shaved Asparagus Salad
• Semolina Gnocchi, Spicy Marinara, Crispy Parmigiano
• Asparagus, Pecorino & Pancetta Risotto
  
• Ravioli stuffed with Ricotta, Spinach & Nutmeg
• Chef’s Hand-rolled Pasta Tasting
• French Lentil Stew with Moroccan Spices & Seasonal Vegetables
• Cinnamon Tomato Lobster Bisque with Sherry & Paprika
  
• Ahi Tuna Tartar with  Fresh Horseradish, Cherry Tomatoes & Toasted Sesame
  
• Caprese Salad, Imported Mozzarella di Buffala, Fresh Basil, Vine Tomatoes & Apple Vinegar Marinated Peaches
• Field Green Salad, Caramelized Walnuts & Granny Smith Apples, Red Wine Vinaigrette
• Grilled Shrimp Salad, with Pear Tomatoes, Avocados & Lemon Caper Dressing
• Homemade Prosciutto with Melon Salad

INTERMISSION

• Citrus Sorbet
• Grapefruit & Orange Ambrosia
  

ACT FOUR, FIVE, SIX (select three)

• Marinara Poached Haddock Filet with Mushroom Risotto
• Baked Monk Fish with Cilantro Tomato Salsa & Orzo
• Grilled Duck Breast, Cajun Spices, Cranberry Couscous & Cherry Compote 
•  Wine Poached Rabbit, Mushroom Sauce & Potato Cake
• Italian Spice Coated  Roast Pork Tenderloin with Candied Fennel Broth & Apple Butter
  
• Cornish Game Hen Encrusted with Turkish Pistachios &, Honey Cardamom Glazed Apricots
• Homemade Italian Pork Sausage Tasting: Sweet, Hot & Liver
• Blackberry Dijon Coated Wild King Salmon Filet with Truffle Oil Infused Potatoes
• Prime Cut Grilled Filet Mignon with Garlic Whipped Potatoes & Ginger Dusted Asparagus
• Sweet Soy & Ginger Marinted Big Eye Tuna Steak, Sushi Rice & Wasabi Chickpeas
• Seared Pesto Encrusted Scallops, Sardinian Couscous & Sauteed Carrot Shavings
  
• Poached Lobster Tail in Cinnamon Butter with Toasted Cranberry Spinach Salad
• Lamb Chops Coated in Brown Sugar with Sundried Tomato Polenta Cake
• Rosemary & Mint Rubbed Lamb Shank with Dried Fruits & Barolo Reduction

FINALE (select two)

• Pear Crostata
•  Chocolate Mousse Cake
  
•  Ricotta Pie with Candied Apricots 
•  Chilled Berry Panna Cotta
• Caramilized Goat Cheese Cannoli & My Grandma’s Pizelle
• Chef’s Selection of Italian Cookie Assortment
  
• Gelato Frappes Chocolate Mousse, Vanilla Bean &Turkish Pistachio
  
• Homemade Tiramisu
• Chocolate Fondant Cake with Vanilla Bean Ice Cream & Cherry Compote
  
• Homemade Gelato Assortment
  

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