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Appetizers (Hand Passed)

Frutti di Mare (Exotic) – Grilled Octopus, Scallops, Shrimp and Calamari marinated in olive oil, lemon and garlic served in a crisp phyllo cup.

Bruschetta (Vegetarian)

Fresh diced plum tomatoes and red onion tossed with fresh basil served on crispy crostini drizzled with balsamic reduction.


Roasted Eggplant & Sweet Fennel Chicken Pinwheel – Fresh eggplant and sweet fennel oven roasted then rolled up in a chicken breast baked and served pinwheel style.

First Course Wines

   Gardiz Prosecco                                                                               

   Poggio Anima Montepulciano d’Abbruzzo “Samuel”


Soup Course                                                       

Zuppa di Fagioli – Italian Sausage and white beans with fresh spinach in a tomato broth.

Soup Course Wine

   Malvira Roero Arneis


Salad Course

Italian Salad – Fresh Romaine, tomatoes, cucumbers, black olives, cheese and salami with fresh herbs dressed with red wine vinegar and olive oil.

Salad Course Wine

   Poggio Anima Rosado



Italian Duet Spiedini & Salmon Saltimbocca – USDA Beef tenderloin pounded thin stuffed with a mixture of sautéed onion, Italian bread crumbs and parmesan cheese then grilled and a Salmon fillet wrapped with Proscuitto de Parma and fresh basil oven roasted served with homemade Gnocchi. 

Entrée Course Wines

   Ciacci Piccolomini Rossofonte “Declassified 2014 Brunello Single Vineyard

   E. Pira & Figli Langhe Nebbiolo



Cannoli – Pastry shells filled with sweetened ricotta cheese and chocolate chips.

Dessert Course Wine

   Neirano Pitule Moscato d’Asti


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