Dinner in Tuscany
Plated dinner service, 8–20 guests
A journey through the Tuscan table — seven refined courses celebrating the prosciutto, porcini, and slow-braised flavors of central Italy.
Amuse
Prosciutto with Melon Jam and Cracked Pepper on a Parmesan Wafer
First Course
Artichoke, Cippolini and Pancetta Frittata with Petit Arugula
Second Course
San Marzano Tomato Bisque with Whipped Ricotta Soprafina
Third Course — Caprese
Sun-Dried Tomatoes macerated in Balsamic, topped with Pan-Fried Buffalo Mozzarella and Fresh Basil Pesto
Intermezzo
Pomegranate Ginger Sorbetto with Mint Syrup
Fourth Course
Sole “Saltimbocca” — Petit Sole Filet layered with Prosciutto, Baby Spinach and Scamorza Cheese, drizzled with a Marsala Mushroom Sauce
Fifth Course
Chicken in the Style of Porchetta — Slow-cooked Chicken with Olives, Pancetta, Artichokes, Cannellini Beans and Sage in Chianti Wine
Sixth Course
Bistecca alla Fiorentina — Char-grilled, Sliced Ribeye Steak served with Porcini Risotto, Garlic Broccolini and a Gorgonzola Demi-Glace
Seventh Course
Strawberries and Fresh Mint with 50-Year Balsamic Vinegar, topped with Whipped Vanilla Mascarpone
Every menu can be yours.
This menu can be prepared as written, scaled to your guest count, adapted by course count, or used as inspiration for something entirely new. Reach out to Chuck to begin the conversation.