Please join us for a mouth watering, culinary delight, bringing an elevated take on an Italian Christmas tradition. Chefs Robert, Vernon, and Anthony have assembled a modern, classic 8-course spread balancing new elements and creative twists.
Talk with 10 Italian-Americans about the special feast, and you could come up with 10 dinner menus, plus a varying selection of fish. And that’s the beauty of the feast: There are no hard and fast rules! Some people include as many as 12 or 13 dishes. This tradition, like most traditions, varies greatly from region to region and from family to family. While the food may seem like the main feature, the most important ingredient, of course, is friends and family.
Cash bar will be available for cocktails and libations.
Menu:
Vongole e Fagiole Zuppa- razor clam / garbanzo / vegetables
Scrippelle M'busse- tilefish / tarragon crepes / tomato broth
Arosticini di Capitone- grilled eel skewers / lentils
Fritto Misto- breaded calamari / moretti battered prawns / peppers / seafood marinara
Tilefish Crudo- tilefish / radicchio / olive oil / lemon / basil
Baccala over Dill Roasted Potato- salted and poached cod / fingerling potatoes / dill butter
Garganelli e polpo- squid ink garganelli / romesco / octopus / calabrian pepper paste
Swordfish Salmoriglio- grilled swordfish / lemon oregano orzo / toasted pistachio gremolata
Lobster Arrabiata - butter poached lobster / tagliatelle
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