Participation is by reservation only. The cost is $80 per person which includes dinner, wine, tip and tax. March 16.
Carpaccio of Swordfish with Arugula, Grilled Peppers, and Basil with Lemon Vinaigrette.
Angel Hair with Grilled Prawns, Toasted Garlic, Crushed Red Pepper and Lobster Broth.
Braised Shank of Lamb with Barolo , Tomatoes, Artichokes, Porcini Mushrooms, Lentils, and Ramps with Gnocchi Romano.