Four Course Italian Themed Plated Dinner

~Appetizers~
Served Butler Passed with Sparkling Wine

Bruschetta-Prosciutto and Romano Cheese with Lemon Truffle Vinaigrette
Beef Tenderloin Carpaccio-Red Onion Confit and Lemon-Grain Cognac Cream
Venison Apple Sausage -On Warm Shallot-Gorgonzola Polenta

Fist Course:
Risotto
With Grilled Octopus, Spicy Italian Sausage and Squid Ink Butter

Second Course:
Beef Carpaccio
Prime Tenderloin, Parmigiano Reggiano Tuile, Crispy Prosciutto
Meyer Lemon and Extra Virgin Olive Oil

Third Course:
Rack of Veal
Borlotti Beans, Eggplant Involtini and Crispy Polenta
Served with Romesco and Zucchini Tapenade

Fourth Course:
Strawberry Mascarpone Semifreddo
With Almond Biscotti and Sweet Strawberries