Choice of 3 appetizers: a.) Bruschetta with fire roasted heirloom tomatoes atop toasted baguette, b.) Prosciutto wrapped fresh cantaloupe, c.) Mini arancini balls with fresh marinara for dipping, or d.) Garlic crostini topped with balsamic dressed arugula

First Course: Your choice of 1.) Caprese with heirloom tomatoes, buffalo mozzarella, burrata, and chiffonade of sweet organic basil or 2.) Rainbow beet salad with whipped ricotta, crushed pistachios, and balsamic reduction

Second Course: Your choice of 1.) Freshly handmade, sheeted, and cut onsite fettuccine (I bring my pasta roller and drying rack everywhere) tossed in your choice of a.) Vodka sauce finished with fresh herbs, naval orange, and whole sweet butter poached lobster or b.) Carbonara with aged parmesan, english peas, crispy pancetta, and prosciutto di San Daniele or 2.) White wine and fresh thyme steamed halibut with with wild cherry tomato confit, capers, and kalamata olives served over meyer lemon risotto and tri-colored asparagus

Third Course: Your choice of 1.) Bailey’s Irish Cream creme brûlée with fresh berry compote or 2.) Godiva dark chocolate ganache with fresh strawberries or 3.) Mint pavlova with fresh berries (I will happily write a happy 60th birthday message in dark chocolate on the guest of honor’s plate if you like)
Other Infomation

Hello Karen,
Thank you for your posting! I love doing birthday dinners and I grew up in Italy, so this sounds like a wonderful time to me. Above, I’ve created a menu I’m hoping you’ll love, but please do not hesitate to reach out if you have other ideas or any questions and I will get back to you immediately. Thank you for your consideration Karen! :)

Meal for 13 on 28 September 2019