Friday, April 10 | 6pm

AMUSE-BOUCHE

Charcuterie Skewers
fennel and Calabrian pepper salami, olive, Piave, Parmigiano Reggiano

Stracciatella and Roasted Tomato Bruschetta
balsamic vinaigrette, basil

Tuna Carpaccio with Lemon-Caper Vinaigrette
fennel, salsa verde

FIRST COURSE

Jumbo Shrimp Scampi

cherry tomatoes, Calabrian chili pepper, fresh lemon juice, and herbs

SECOND COURSE

Pasquale’s “Heavenly” Vegetable Lasagna

layers of zucchini & eggplant, tomato basil sauce, mozzarella, Parmigiano Reggiano

THIRD COURSE

Gnocchi with Slow Braised Beef Short Rib Ragu

red wine–tomato sauce, Parmigiano Reggiano

DESSERT

Chocolate Crème Brûlée

rich chocolate custard, caramelized sugar, cannoli chips

WINE PAIRINGS

Parini Prosecco,

Veneto, Italy, Vintage NV

Attems Pinot Grigio

Friuli-Venezia Giulia, Italy, Vintage 2024

Ornellaia Le Volte dell’Ornellaia

Tuscany, Italy, Vintage 2022

La Lecciaia Brunello di Montalcino

Tuscany, Italy, Vintage 2019

Petite Espresso Martini