Rabbit Ragu
With ricotta gnocchi
Captain James Jack Pilsner

 Pan Roasted Squab Breast
With panceatta and creamy anson mills polenta
Rein Pale Ale

 Roasted Kobe Top Round
With sliced tableside and served with a warm fingerling and Dijon potato salad
OMB Copper

 Warm Toffee Pudding
With a salted caramel and strawberry marmalaed
Fruehbock

10:30-2:30pm

Make Your Reservations Today!

6:30 Reception
7pm Dinner

Alberto Graci will join us in person to sample through a collection of his wines, including the limited Etna Rosso “Quota 600″ wines, and discuss his approach to making some of Italy’s most exciting wines.

Saffron Arrancini’s
With a braised short rib stuffing
Opera 02-Lambrusco Secco, 2010

Swordfish Grilled with Lemon and Olive Oil
Accompanied by a spring vegetable caponata over olive oil crushed potatoes
2011 Etna Bianco
2011 Etna Bianco Quota 600

Duo of Involtinis
Local pork tenderloin with pecorino and sage and
Involtini di mellanzane with ricotta and herbs over a creamy polenta
2010 Etna Rosso
2009 Etna Rosso Quota 600

Sicilian Pistachio Semifreddo
With cherry preserves and chocolate fuellitine

$45 Per Person
(excludes sales tax and gratuity)

Amaretto and Dark Chocolate Ricotta Cheesecake
With a salted caramel sauce. 

Strawberry Torta
 With a Marcona almond crumble and vanilla gelato. 

Coconut Flan
With a Valencia orange and mango
 marmalade and a coconut tuile. 

Lemon Semifreddo
With a blueberry-ginger compote and crisp polenta cookie.

Cooking Class with Chef Gene Briggs
Saturday, May 5th
11am-1pm
$44.95 per person(Excludes sales tax and gratuity)

Menu:

Pisto Manchego
Vegetable stew, like ratatouille but green peppers predominate,
along with onions and tomatoes; served accompanied by fried eggs

 Fideos
Spaghetti-like pasta is cooked as if it were rice in a paella with seafood

 Trout Navarre with Pipperade
Trout from rapid-running mountain streams, cooked with a slice of jamón serrano tucked inside served with spicy garlic, onion, red peppers, tomatoes, and fresh herbs, all cooked together 

Coconut Flan with Valencia Orange and Mango Marmelatta

Complimentary Valet @ 6pm, Park your car for free and walk to the Theatre

Choice of Soup, Salad or Appetizer

Blue Crab, Mussel and Saffron Burrida
A soup of crab and mussels simmered in a creamy saffron broth.

Tega Hills Mixed Greens Salad
Pistachio tuile and goat cheese boursin, roasted tomatoes and a Banyuls vinaigrette.

Prosciutto di Parma, Arugula, Tomato and Mozzarella Flatbread
Baked in the oven until crisp.

Choice of Entrees:

Grilled C.A.B. Hanger Steak
Certified Angus Beef hanger steak over Romesco seasoned roasted fingerlings and charred spring onions topped with salsa verde and a Tempranillo jus.

Bucatini all’Amatriciana
Thick pasta with guanciale, tomato and hot pepper.

Pork Tenderloin Saltimbocca alla Romana
Over creamy Anson Mills robiola polenta
with wilted spinach, prosciutto and sage.

Choice of Dessert:
Cake di Chocolate, Pistachio and Roasted Pear Baklava, Spiced Carrot Cake, Pumpkin Cheesecake, Turkish Coffee Pot de Crème, Apple-Brioche Bread Pudding, Chocolate and Nutella Tart

 $34.95 (excludes sales tax and gratuity)
* Gratuity Not Included * No substitutions *
* Not valid with any other offer *

 Directions

1. In a soup pot, cook bacon until crispy, remove to paper towels to drain, and reserve for garnish.

2. Add oil and flour to pot and cook for 3 min., stirring. Add onions and cook 3 min. and add stock.

3. Bring to a boil, reduce heat and simmer for 30 minutes. Add peas and cook 5 minutes.

4. Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot.

5. Stir in cream and adjust season, to taste, with salt and pepper. Ladle soup into a warm soup bowl and serve garnished with bacon and chives.