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~ Revised ~
Summer Evening,
*Light-Bill-O'-Fare*
For
Jeff, Denise & Me
Friday, August 3rd, 2007
1st Course:
Hand-Rolled Mozzarella & Proscuitto —
Thick-Sliced, Locally-Grown "Heirloom" Tomatoes,
Accessorized w/JSGC&N-Grown, Just-Picked,
Hand-Shredded Basil Leaves;
Drizzled with Extra Virgin, Tangerine Olive Oil,
Roasted Red Peppers, Marinated in Garlic Olive Oil,
Roasted Pepper & Mozzarella Ravioli,
Dusted with Shaved, Parmagiano-Reggiano Cheese;
White Button Mushrooms, Marinated in Garlic-Olive Oil;
Blue-Cheese-Stuffed Olives;
All Appropriately-Seasoned,
with Fresh-Ground Black Pepper & Pink Sea Salt,
With Crusty, Grilled Italian Garlic Bread.
2nd Course:
Cantelope Melon & Proscuitto —
Locally, Farm-Grown, Cantelope Slices,
Wrapped with Fresh-Shaved Proscuitto,
Drizzled with Extra Virgin, White Truffle Olive Oil,
All Appropriately-Seasoned
with Fresh-Ground Black Pepper & Pink Sea Salt.
3rd Course:
USDA Prime Filet Mignon—
Grilled Medium-Rare, Thinly-Sliced,
Over Vino-Marinated, Grilled, Spicy Portabello Mushrooms;
Thick-Sliced, Locally-Grown, "Heirloom" Tomatoes, Seeded
& Dredged w/ "00 Flour" & Polenta, Pan-Fried in Olive Oil;
Accessorized w/JSGC&N-Grown, Just-Picked,
Hand-Shredded Basil Leaves;
Drizzled with Extra Virgin, Lemon-Truffle Olive Oil,
Spread with Fresh-Roasted Garlic Paste,
Dusted with Shaved, Parmagiano-Reggiano Cheese;
Carmelized Baby Cippolino Onions;
All Appropriately-Seasoned,
with Fresh-Ground Black Pepper & Pink Sea Salt,
With Crusty, Grilled Italian Garlic Bread.
4th Course:
Mango & Red Raspberry Sorbets —
Drizzled with Honey,
On A Plate of Drizzled, 25-year Old Balsamic Vinegar,
Served With Double-Chocolate Fudge, Milano® Cookies.
Vino:
1st Course: 2001 Luce Luce "Super Tuscan"
2nd Course: Chianti Classico
3rd Course: Rose Champagne
4th Course: Dessert Ice Wine
NOTE: This Menu may,
and probably will change slightly,
as various produce and herbs mature,
and become available,
for the evening's courses.
Revised 8.2.2007 @ 7:57pm
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