“The Italian Table”: A Four-Course Wine & Dinner Journey

Antipasto
Assored Charcuterie
Artisan Italian cheeses, and house-made specialties

Roasted Red Pepper Crostini
Fire-roasted bell peppers with herbed Boursin cheese

Crostini di Fegatini
Tuscan chicken liver pâté with capers, sage, and anchovy on grilled baguette

First Course
Abruzzo-Style Lamb and Saffron Stew
Ridgemade Farm organic lamb, slowly braised with fragrant Spanish saffron and winter vegetables

Second Course
Rigatoni Barese
Fresh-made rigatoni tossed with sweet fennel sausage, broccoli, and garlic in a light sage cream sauce

Third Course
Surf & Turf
Certified Black Angus prime beef tenderloin with black truffle and caper compound butter, pistachio-dusted lobster, and lemon-Chardonnay beurre blanc, served with a winter vegetable purée

Fourth Course
Zeppole di San Giuseppe
Crispy pâte à choux filled with rich lemon-infused pastry cream, garnished with Amarena cherries and powdered sugar

*please advise in advance of any allergies or dietary restrictions so we can do our best to accommodate

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Host or Publisher Jason's Journeys