February 11, 2007

(To be served in the Chef’s Kitchen)

featuring

Porchetta and Assorted Rustic Italian Antipasti

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Diver Scallops in Puff Pastry with Norcia Black Truffles

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Hog Snapper with Tarragon Sauce topped with Tennessee Caviar

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Pappardelle with Pheasant Ragu and Umbrian Black Truffles

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Wolf Neck Farm Hanger Steak with Black Trumpets and Black Truffles

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Aged Italian Cheeses

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Roasted Piedmontese Hazelnut Parfait with Bitter Chocolate Coulis