IWFS Dinner

First Course

Involtini di Melanzane

Breaded eggplant stuffed with mozzarella and Ricotta, over a light tomato and basil sauce

Or

Capesante dello Chef

Seared sea scallops over a shallot brandy cream sauce with capers and a hint of balsamic vinegar

Second Course

Insalata di Mele

Fresh sliced apples, tossed with bread crumbs and green onions in a lime olive oil dressing

OR

Insalata di Rucola

Baby arugula tossed with mix mini heirloom tomatoes, cucumber, red onions and gorgonzola cheese in red wine vinegar olive oil

Third Course

Gnocchi Delicati

Potato dumpling sautéed with lemon zest in a brown butter sage sauce

OR
Ravioli di Anatra

House made ravioli filled with Duck and ricotta cheese, sautéed with dry cranberries, walnuts and rosemary in a butter white wine sauce.

OR

Costoletta di Agnello

Pan roasted and black pepper crusted Lamb chops, served with shallots and tomatoes in a truffle

DESSERT

Tiramisu

OR

Profiteroles