Appetizer

Seafood Salad: shrimp, calamari, scungilli, octopus, and mussels with lemon and extra-virgin olive oil or
Fresh Figs Draped with Prosciutto di Parma

Salad

Tuscan Garden Salad: romaine lettuce, Bibb lettuce, radicchio, tomatoes, and radishes with balsamic vinaigrette

Main Course

Choice of:
Salmon: broiled and seasoned with bread crumbs, garlic, lemon, and butter

Baby Rack of Lamb: three double cuts of rack of lamb coated in an aromatic blend of fresh herbs and spices

Served with:
Bouquet of Fresh Seasonal Vegetables and Golden Fried Potato Croquette