Food and Wines of Italy, Part 2

Here's a look at the delightful Italian Wine Dinner presentations...


The evening began with Tapas Passato (passed tapas).



Then came the appetizer... l'orrichetti di Pettini ed Aragosta (Scallop and Lobster Orechietti with Saffron Cream).



Next came Insalata di Arugula (Arugula Salad).



The entrée was Saltimbocca di Pollo (Sage Seared Breast of Organic Chicken, Proscuitto Ham, Grilled Eggplant, Wilted Greens, Caramelized Fontina, Porcini Marsala).


And finally, dessert was a delcious Il Moscato Ha Cucinato in camicia la Pera con la Crema Rosa (Moscato Poached Pear with Rose Custard Almond Florentine Cookie, Blood Orange Sauce).


Chris Zimmermann thanks Sous Chef Brendan Moore and Ben Hinner for a job well done!





Thanks to our Reservation Manager Jolene Versailles (with husband Marty Graves) for taking all the pictures. I know, it was a tough job!


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