Dining

Item Description

What a special experience to have a catered gourmet dinner party by the founder and President of our organization--complete with great food and wine.

Menu will be a choice of:

• Cornish hen cooked in an orange glaze stuffed with wild rice and accompanied by a confection of Zucchini, onions and plum tomatoes topped with a Jarlsberg melt
• My signature Pasta dish: Pancetta al Sugo. Pancetta, onions, parsley, garlic, yellow and orange bell peppers, plum tomatoes, garden peas, Cerignola olives, capers, fresh basil. Presented with Farfalle. Basil garnish
• Butterflied Tuscan Leg of Lamb marinated overnight in extra virgin olive oil, balsamic vinegar, garlic, mint, Rosemary, touch of Dijon mustard and fresh ground black pepper. Accompaniments: onions, pancetta, Portobello Mushrooms, garden peas sauteed in extra virgin olive oil. Brocolli Rabe De Sena style, Arroz con colorados
• Swordfish Livornese: Swordfish steak baked to perfection and smothered in shallots, calamata olives, capers, diced plum tomatoes, basil. Swiss Chard De Sena style, Arroz con Tomate
• Arctic Char or King Salmon dijonnaise. Fish is baked with olive oil brush, white wine, Dijon mustard, capers and dill. Brocolli Rabe, Arroz con habacuellas
• Tuna Steak pan seared rare with lemon, white wine, brush of Dijon mustard, capers, Herbes de Provence. Usual accompaniments
• Mediterranean Chicken: Free range chicken broiled with a marinade of olive oil, garlic, oregano, hints of mint and basil. Usual accompaniments previously listed

Appetizers: choice of seafood salad of calamari, crab, and scallops, shrimp cocktail or asparagus with chopped tomatoes, garlic, pitted black olives, splash of white wine, grey poupon mustard, chopped tomatoes

Salad: Mixed lettuces, radicchio, red onion, gorgonzola cheese, dried cranberry, artichoke hearts, lemon, mixed with extra virgin olive oil and Japanese rice wine vinegar

Wines: Champagne, choice of Brunello di Montalcino, Chianti Classico, Barbaresco, Flower Pinot Noir, a selection of Italian, French or California Whites valued at over $800.  Handpicked by Wine expert Ed McCarty who will be present as well. 

Aperitif: Lillet Blanc served chilled, straight up with orange peel