SUNDAY MARCH 24 OF 2019

AT 3:00 PM

APPETIZER
EGGPLANT CAPRESE slices of warm breaded eggplant topped with mozzarella cheese with a touch of balsamic dressing.  

WINE: PICCINI POGIO ALTO (TUSCANY, ITALY) 

 

SALAD 
Tricolore salad made with baby arugula, endive and radicchio served with homemade balsamic vinaigrette dressing.

WINE: BELLE AMBIANCE PINOT GRIO (CALIFORNIA). 

 

PASTA
HOMEMADE TROMBOLI stuffed with Italian cheeses and served with Filleto di Pomodore sauce (tomato & basil).   

WINE: CARLETTO MONTEPUCCIANO, VEVETO ITALY. 

MAIN COURSE
* ITALIAN POT ROAST served over bow tie pasta with Chef Andres special brown sauce with Italian seasoning and red wine. 

WINE: ROBERT MONDAVI BOURBON BARREL CABERNET SAVIGNON (CALIFORNIA)  

 

HOT TEA, COFFEE AND CHEF’S CHOICE OF DESSERT

$ 52.95 PER PERSON DOESN’T INCLUDE TAX OR GRATUITY.

CALL TO MAKE A RESERVATION AT 203-743-6804