March 24-26

CHEF’S DINNER

Season Eight: Episode 1, Venetian/ Acqua Alta II

~ 1st Course ~

STUFFED SQUID

Crabmeat, Goat Cheese, Shaved Fennel, Arugula,

Herb Puree, Balsamic

~ 2nd Course ~

WHITE BEAN SOUP

Parsnip, Squash, Lemon, Thyme

~ 3rd Course ~

FISHERMAN RISSOTTO

Local Shrimp, Clams, Mussels, Tomato Compote, Basil

~ 4th Course ~

ORANGE ALMOND CAKE

Whipped Mascarpone, Candied Orange Zest