Cafe Bruges Friday, May 28, 1993

 

Hors D'oeuvres

Peach Bellini

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Frothy Cappuccino of Wild Mushrooms and Garden Chives

Verdicchio Dei Castelli Di Jesi Classico '91 (Fazi Battaglia)

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Carpaccio of Tuna glazed with Fresh Ginger, Lime and White Truffle Oil

Pomino "Il Benefizio" '89 (Frescobaldi)

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Salad of grilled Italian Radicchio and Spring Asparagus with Blood Orange Vinaigrette

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Homemade Saffron Ravioli stuffed with Frogs Legs in a creamy broth of Baby Clams and twice cooked Garlic

Valtellina Superiore Sassella '88 (Triacca)

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Refreshing Raspberry and Chianti Sorbet

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Roasted Cutlets of Spring Lamb stuffed with Basil scented Sweetbreads and garnished with Homemade Gnocchi

Corvo "Duca Enrico" '86 (Duca di Salaparuta)

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Poached Baby Pears stuffed with Chocolate Hazelnut Truffles and napped with a sauce of Golden Raisins

Pomino Vin Santo '85 (Frescobaldi)

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