Hors d'oeuvres - Two Stationed and Two Butlered

     Stationed
     Formaggio in Carrozza
     Our own cheese, dipped in an elegant batter, then deep fried. Served with            marinara

     Blackened sea scallops with a sweet mango chutney

     Butlered:
     Caramelized pears wrapped in prosciutto

     Petite beef Wellington
         Filet mignon, mushroom pate wrapped in puff pastry

Champagne Toast

Zuppe  St. Lucia
     Rolled Crepe dusted with pecorino cheese floated in a chicken broth      consommé  with a fresh basil leaf

Insalata   Sorrento
     Mescaline greens, roasted-caramelized walnut, mandarin oranges, fresh  strawberries served with a red wine and balsamic vinaigrette

Intermezzo
     Rolled pizzelle with sorbet

Entrées
     Salmon Pescara
     Broiled Atlantic salmon topped with our jumbo lump crab imperial laced with a      mornay sauce and served with grilled asparagus and our fettucini tossed with a      vodka sauce

     Vitello Fiorentino
     A pinwheel of fresh ground veal and aged provolone baked over eggplant
     topped with mushroom, onions, peppers and marinara sauce, served with      potato panini and grilled asparagus