Held June 24th at 19:30:
Caffé Gelato in Newark, DE
Appetizers:
Stuffed Mushroom with Crab
Chicken Salad, Shrimp Salad, and Bruschetta on Crostini
Brie and Raspberry Purses
1st Course (Small Salad):
Mixed Greens Salad with julienne carrots, toasted almonds, sliced cucumbers, cherry tomatoes, bell peppers. Balsamic vinaigrette.
2nd Course (Intermezzo):
Lemon Sorbet
3rd Course (Choice of Entree):
Roasted Vegetable Ravioli
House-crafted roasted vegetable ravioli served in a Parma Rosa sauce
Tenderloin Tip Tortellini
Filet mignon tips sautéed with shiitake, button and portabella mushrooms, roasted garlic, baby spinach and roasted shallots, finished with a Marsala cream sauce over ricotta and goat cheese stuffed house-crafted tortellini
Lemon-Thyme Braised Organic Chicken
Roasted fennel, roasted shallots, oven-dried tomatoes, broccoli rabe, and toasted pine nuts, served in a lemon-thyme white wine sauce over house-crafted linguini pasta
Seared Scottish Salmon
Lemon saffron ‘quinotto’ butter braised spring fava beans, cider buerre blanc, tomato fennel jam
4th Course (Dessert):
Choice of house-crafted Gelato
Coffee and Tea Service
Beverages:
Ramon Bilbao, Crianza Rioja, Spain 2011
Stellina de Notte, Pinot Grigio, Delle Venezie, Italy 2013
Iced tea and water are included. Attendees will pay a la carte for all other beverages including mixed drinks, alternate wines, and sodas.