March 26th Menu 


French Menu Example


Italian Menu Example

Chef Vince Dodson


Italy: Through the Countryside


Wine pairings: 

White Trebbiano d'Abruzzo

(Produced and bottled in Abruzzo, Italy) Light and crisp, with refreshing citrus flavors. 


Red Barbara

(Produced and bottled in Piedmonte, Italy) Hints of dark cherry, dried strawberry, plum, and blackberry.

Documents between 1246 to 1277 detail leasing of agreements of vineyard lands planted for this wine. 




First Course

Roasted red bell pepper soup with pine nuts. 

Second Course - Lombardy, Italy, 1570

Romaine topped with a smoked tomato basil vinaigrette and sliced mozzarella.

The term mozzarella is first mentioned in 1570, cited in a cookbook by Chef Bartolomeo Scappi. This chef had the honor of serving and cooking for several cardinals and popes through out his life time, from 1500 to 1577. 

Let us Clear the Way for our Journey

Caravella Limoncello sorbeto. 

Third Course

Hand rolled potato gnocchi tossed in a defined yet smooth gorgonzola, topped with grilled chicken tenderloin. Sautéed eggplant finished with a roasted garlic parmesan mousseline.

The first documentation of this unique flavor was in the 11th century.

Tonight’s vegetable is stuffed zucchini with ricotta, parmesan and fresh herbs.

Complimentary fire roasted tomato pesto and shaved asiago will be served on grilled Pane Sicilian bread.