Big Night

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Big Night 4:  The Menu

Introductions

Caponata
Spuma di Mortadella
Tonno e Fagioli
Sformati di Parmigiano

Pasta Station

Spinach Fettuccini with Corn and Basil
Almond Tortellini with White Truffle Sauce
Smoked Capon Cannelloni
Polpette alla Bolognese

Meat Carving/Fish Station

Coscia di Maiale
Roasted Pork Leg with Rosemary and Black Pepper
Costolette D’agnello alla Scottadito
Grilled Marinated Lamb Chops
Couscous Siciliana
Roasted Whole Red Snapper with Artichoke and Potatoes
Homemade Cotechinno Stuffed with Pickled Vegetables

Side Dishes

Insalata Giovanni
Cucumber Salad with Preserved Lemon and Mint

Dessert

Olive Oil Cake with Rosemary Ice Cream and Poached Port Pears


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Last modified: May 28, 2014