IMG_5501.jpg

Azalea Bar & Garden

September 25th Menu
September 25th Menu

press to zoom
October 2nd Menu
October 2nd Menu

press to zoom
October 30th Menu
October 30th Menu

press to zoom
September 25th Menu
September 25th Menu

press to zoom
1/5
IMG_1579.jpg

Farmer's Market

Farmer's Market Menu
Farmer's Market Menu

press to zoom
Farmer's Market Menu
Farmer's Market Menu

press to zoom
1/1
Château_de_Maisons-Laffitte_001.jpg

French Menu Example

wallpaperflare.com_wallpaper.jpg

Italian Menu Example

Chef Vince Dodson

Presents

Italy: Through the Countryside

 

Wine pairings: 

White Trebbiano d'Abruzzo

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

OR 

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.