DINNER FOR FOODIES

Antipasto First Course

Zucchini Blossom Fritters with Sweet Roasted Pepper Coulis

Oven Roasted Wild Mushrooms with Goat Cheese and Chili Oil

Bruschetta with Mixed Fresh Herbs

Arugula Salad with White Truffle Vinaigrette

Entree

Loin of Lamb with Caramelized Pearl Onions

Favas and Rioja Pan Reduction

Garlic Mashed Potatoes

Whole Wheat Dinner Rolls with Wheat Berries and Sesame Seeds

Hazelnut and sage Breadsticks

Middle Eastern Salsa Verde

Dessert

Strawberries in Spiced Orange Balsamic Syrup with

Mascarpone Mouse and Raspberry Sorbet