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Suggestions:
Italian I
Antipasti: prosciutto, marinated asparagus, 3 Ital cheeses,
crostini, hm capracola
Pasta: farfalini primavera-local farm veggies
Shellfish and fish stew w tomatoes, garlic, herbs and saffron
Tricolor salad: radicchio, endive, watercress-balsamic
vinaigrette
Dessert: tiramisu
Italian II
Antipasti:: gabragoule, fresh melon, chilled grilled farm
veggies,hm ricotta salata, gorgonzola, hm smoked mozzarella
Pasta: orrichiette w local spring peas,chive
blossoms,cream,pancetta
Roasted sea trout,sun-dried tomato & hm olive, red pepper
relish
Salad: baby arugula w shaved fennel, oranges- citrus
vinaigrette
Dessert: passion fruit pancotta
French I
Raw and poached local farm vegetables w Roquefort dressing
Chicken breasts & farm veggies poached in a tomato broth w
almond rice pilaf
Mixed baby greens,red onion and grape tomato-dijon vinaigrette
Assortment 3 french cheeses
Buche au chocolat
French II
Duck pate w all accompaniments, assortment 5 french cheeses,
crostini, raw and poached vegetables w two sauces, fruit,crackers, breads
Endive, masch w spring flower petals-rose vinaigrette
Oysters rockafeller
Cocque au vin w spring onions,baby potatoes, green beans
Sacher torte (raspberry) w buttermilk ice cream |
