Italian Menu

Friday, April 12, 2002, 7:00 pm

Antipasti


White Bean Canapés	Balsamic Asparagus

Fig, Proscuitto, and Asiago Canapés	Polenta and Sausage Stuffed Bell Peppers

Pasta

Agnolotti Quartetto

Clockwise, from upper Left:

Mushroom Agnolotti with Madeira Sauce

Spinach-Artichoke Agnolotti with Oil and Lemon

Potato Agnolotti with Wild Boar Sauce

Cheese Agnolotti with Butter and Sage

Carne

Osso Bucco

With Country Vegetables

Insalata

Insalata Caprese

Dolci

Panna Cotta

With Fresh Strawberries, Tellicherry Pepper Syrup, and 10-year Balsamic Vinegar