Independents

event and dinner pics...part 2

 

We had a nice outdoor patio. 

Hors d'oeuvres were passed around during the cocktail reception and included Arancini mini rice balls filled with vegetables and meat ragu, smoked salmon canapes, and Belgian endives with goat cheese mousse topped with honey-glazed walnuts

A close up... yummy!

On the wine list is a '06 Chianti Nistri, Case Sparse, Toscana

A '06 Pinot Grigio, Romanelli, delle Venezie

And a '05 Villa Sparina Gavi di Gavi

The menu welcomes Maximilian Busser

The starter is an Insalata di Gamberi, grilled white Gulf shrimp in a salad of Belgian endives, and diced tomatoes with a red wine vinaigrette dressing

The next course is a classic caprese, sliced mozzarella cheese and tomatoes with extra virgin olive oil

And for the entree, a choice of:

Tris di Paste -  risotto d'agnello, tortelloni de Aragosta & papparadelle alla bolognese. 
From left to right,  Tortetelloni filled with lobster and shrimp in a creamy saffron sauce, Aborio rice sauteed with onion marmalade, diced lamb and thyme sauce, and homemade Pappardelle pasta with bolognese sauce

Or Osso Buco al forno
Colorado fresh lamb osso bucco, braised with Barolo wine served with Italian polenta

Or the Branzino
Roasted filet of Branzino (sea bass) with fennel, kalamata olives and artichokes, served with potatoes

Desserts included a choice of the Semifreddo di cioccolato in trilogia
Chocolate trilogy - "semifreedo" layers of bittersweet, white and hazelnut chocolate, crusted with toasted hazelnuts in a creme Anglaise chocolate sauce

Or the torta di mele, apple tart served with a sweet balsamic sauce