(:::  Eating well is the best revenge™  :::)


A Fall Evening's
*Bill O' Fare*
For
Mom, Dad, Becky & Me

On

Tuesday, October 16 th, 2007

1st Course:
Bruschette —
Grilled French "Stix" Peasant Bread,
Spread w/ "John's Special" Italian Tomato Sauce,
Slathered w/ Roasted Garlic Clove Paste,
And Drizzled w/ Extra Virgin Olive Oil.

2nd Course:
Pan-Fried, Thick-Sliced Italian Tomatoes —
Seeded & Dredged w/ "00 Flour" & Polenta,
Pan-Fried in Extra Virgin Olive Oil,
Topped w/ Hand-Rolled Mozzarella & "Hot" Capicola,
Accessorized w/ JSGC&N-Grown, Just-Picked,
Hand-Shredded, Sweet Basil Leaves; Spread w/ Roasted Garlic, Peccorino-Romano-Asiago Cheese,
Served on Grilled, Portobella Mushroom Caps,
Drizzled w/ Extra Virgin Olive Oil,
All Appropriately-Seasoned
With Fresh-Ground Black Pepper & Pink Sea Salt,
And Served w/ Crusty, Grilled French Garlic-Butter Bread.

3rd Course:
Roasted Butternut Squash Bisque —
Roasted Winter Squash, Pureed with Half & Half,
Seasoned w/ Parsley, Fresh-Grated Nutmeg & Cinnamon Stick,
Served w/ a Dollop of Sour Cream & Minced Chives,
All Appropriately-Seasoned,
w/ Fresh-Ground Black Pepper & Pink Sea Salt,
And Served w/ Crusty, Grilled French Garlic-Butter Bread.

4th Course:
Filet Mignon —
8oz *USDA Prime* Beef,
Grilled-To-Order,
With A Porcini Mushroom, White Truffle
& Butter-Reduction Sauce,
Roasted Peppers & Sauteed Yellow Vidalia Onions,
Carmelized Baby Cippolino Onions,
On a Bed of Tossed, Saffron-Infused, Cappellini Pasta,
All Appropriately-Seasoned,
With Fresh-Ground Black Pepper & Pink Sea Salt,
And Served w/ Crusty, Grilled French Garlic-Butter Bread.

5th Course:
Italian Red Raspberry Gelato —
Drizzled w/ Honey, Balsamic Vinegar
Served w/ Double-Chocolate Fudge, Milano Cookies.

Vino:
Allegro Cabernet Sauvignon Cadenza '98


NOTE: This Menu may,
and probably will change,
as various produce and herbs mature,
and become available,
for the evening's dinner fare.
Revised 10.15.2007 @ 7:58pm