Menu:
Artichoke and Sundried Tomato Stuffed Crimini Mushrooms
Shrimp and Tuscan Kale Cannelloni with Fontina Fonduta
Chicken and Sausage Meatalls with Pomodoro Sauce
Escarole Salad with Toasted Walnuts, Marinated Red Onions, Parmesan and Oranges
Olive Foccaccia
'Cheesecake Gianduja': Individual Warm Chocolate-Espresso-Toasted Hazelnut Cheesecakes

$95 pp
Full Participation
with Chef Mary Kravec