Paul's In-Home Dining Experience 
 
ANTIPASTI: Prosecco/Lambrusco 
Grilled Speck wrapped Asparagus
Finocchiona Italian Salumi 
Quadrella di Bufala Formaggio
Peppadew Peppers stuffed with mascarpone, speck and sage
Smoked Salmon Pate w. Citrus Dill Spice on a wafer 
Grilled Artichoke Arugula Crostini
Heirloom Tomato hand Stretched Mozzarella Skewers balsamic drizzle
Tuscan Chicken Liver Pate' Crostini 
Handmade Ricotta Cheese Crostini 
 
2ND Course Insalata/Zuppa: Arneis, Rockin Rose’ 
Roasted Butternut Squash, Apple, Onion Soup Topped with Crispy Sage/Prosciutto
Roasted Potato and Leek Soup with Crispy Speck 
Pasta e Fagioli, aka fazool Soup
Panzanella Insalata 
Classic Ceasar Salad with Homemade Ciabatta Croutons. 
Wine Poached Pear Salad with Spiced Walnuts, Gorgonzola Cream Dressing over a bed of Baby Arugula
Insalata di Cavolo with Radicchio, Red Onion and Crispy Prosciutto
Italian Chopped Salad with a Red Wine Vinaigrette
 
3RD Course Pasta/Meat: Barbera d’ Asti, Rockin’ Rosso 
Cinghiale Bolognese Wild Boar Fresh Paccheri Pasta
Porchetta over Creamy Cheesy Polenta
Risotto alla salsiccia with handmade Sausage
Barolo Braised Short Ribs with Potato Hash 
Handmade Sausage Ragu over Rigatoni
Chicken Marsala or Piccata with roasted Tuscan potatoes
Hunters Stew “Chicken Cacciatore” Grilled Thighs then Braised to Perfection
Garlic Shrimp over Creamy Polenta 
Osso Buco with Risotto alla Milanese
Risotto alla salsiccia
 
4TH Course Dessert: Moscato di Asti 
Pear Tart 
Lemoncello Raspberry Cheesecake 
Pistachio Ricotta Cake
Assorted Gelato in Flutes 
Bombolini Donuts 
Tiramisu