A Spring Evening
Platted Dinner
Signature Drinks
Basil and mint infused vodka muddled with raspberries
and lemon juice then strained and topped off with Prosecco
and a fresh raspberry and basil garnish
Passed Bruschette
Lemony chicken livers sautéed with capers,
parsley and smoked bacon
Fresh fava beans roasted in olive oil with herbs
Thin slices of Japanese eggplant grilled then marinated
with spices and herbs
First Course
Farmer’s market bitter greens in an anchovy dressing
Main Course
Our homemade fennel and red pepper sausage served on a bed
of Paper Palate hand torn pasta and rapini
Dessert
Fresh peaches, raspberries, plums and blueberries
baked in a short crust pastry and served with brown bread ice cream