Dinner Only

Course One

Salad
Traditional Caesar Salad with Grilled Garlic Crouton
Pasteurized egg, lemon, olive oil, wine vinegar, pecorino, black pepper

Mixed Organic Lettuce from Baby Greens Farm
*Balsamic vinaigrette
*Red wine vinaigrette
*Bacaro vinaigrette wine vinegars with virgin olive oil, Romano, garlic, sun dried tomatoes

Course Three

Pasta Con I Fungi
Butter, parmigiano, truffle-scented egg, mushroom

Pan-Seared “Pesci del Glorno”
on a bed of Local Tomato and Corn Salad
Local tomatoes, native corn, fresh basil, balsamic vinaigrette, grilled garlic crouton

Crispy Chicken over Pasta Fagioll
Buttered noodles, parmigiano-reggiano, fresh herbs, olive oil

Course Three

Cinnamon Bombolini
with Hazelnut Praline Caramel Little Warm doughnuts dusted with cinnamon-sugar

Mini Ice Cream Sandwiches
Assorted house ice cream sandwiched between made-to-order cookies

Seasonal Berry Shortcake
with Fresh Whipped Cream Native Berries from Delucia’s Berry Farm, Little Compton