Sit - Down Luncheon
 
Hors D’Oeuvres - Passed
Sautéed shrimp in lemon, garlic, and green olive butter
Green olive, garlic, lemon and roasted red pepper tapenade on cucumber rounds - Garnished with a blanched baby asparagus tip
Raw fennel with a bowl of seasoned coarse salt
 
APPETIZER
Mesclun and basil salad with crisped julienned prosciutto, toasted pine nuts and figs finished with a warm rosemary oil
 
ENTREE
Tuscan-style roast loin of pork with rosemary, garlic and parsley - finished with a white wine, rosemary and shallot jus
Risotto cakes with wild mushroom, sage and roasted red peppers - finished with an orange
Madeira reduction and fried sage leaves
Braised artichokes marinated with garlic, thyme, parsley and lemon
 
BREAD
Assorted crusty breads and focaccia (including Tuscan rolls); with butter and olive oil
 
DESSERT
Peaches poached in white wine with nutmeg and cinnamon in a rosemary tuile with almond mascarpone and finished with toasted almond slices
Traditional coffee and tea service