Baked garlic bread, topped with wood-grilled shrimp, tossed in a tarragon cream sauce and garnished with diced tomatoes
WINE PAIRING: BROWNE FOREST PROJECT CHARDONNAY
Course 2
LINGUINE SOSTANZA
Sostanza, or "sustenance" in Italian, was a dish our founder’s Grandma Mandola and Mama Grace prepared often for the family. Linguine tossed in crushed tomatoes, garlic, and olive oil with artichoke hearts, mushrooms, spinach and topped with ricotta salata
WINE PAIRING: BROWNE FOREST PROJECT RED BLEND
Course 3
TUSCAN-GRILLED FILET WITH CRAB SCAMPI
Our 9oz filet, wood-grilled with Mr. C’s Grill Baste, olive oil and herbs topped with a creamy lemon butter, garlic & crab sauce. Served with a side of Zucchini Stefano with shredded parmesan and roasted red potatoes drizzled with roasted garlic aioli
WINE PAIRING: BROWNE FOREST PROJECT PINOT NOIR
Course 4
CHOCOLATE WALNUT BROWNIE WITH RASPBERRIES
A rich, warm brownie topped with walnuts, chocolate chips, and vanilla ice cream over chocolate sauce, garnished with fresh raspberries and mint
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