The Chef’s Suggestions
Friday, November 6 – Sunday, November 8
APPETIZER
Buffalo Chicken Egg Rolls
Tender breast of chicken simmered in mild buffalo sauce, wrapped with carrots & celery then fried golden brown, served with bleu cheese dressing
or
Smoked Trout Board
Flaked smoked trout, whipped cream cheese, capers, pickled red onion & fresh dill, served over grilled crostini & lemon – very shareable!
ENTRÉE
Veal Francese over Linguine
Lightly egg-battered veal cutlets, pan-sauteed until delicate & tender, finished in a lemon-white wine butter sauce with fresh herbs, served over al dente linguine, gently coated in pan sauce
SALAD
Antipasto
Genoa salami, capicola ham, aged asiago, fresh mozzarella, roasted red peppers, roasted garlic & marinated white anchovies over a bed of arugula, dressed with EVOO & aged red wine vinegar, topped with toasted pine nuts & accompanied by warm garlic bread