The Evening’s Menu Hors d'oeuvres Assorted Charcuterie and Grilled Vegetables donated by Eat'n Park Assorted Crostini and Skewers donated by Bistro to Go & Company Course One Bread and Salad House Baked Bread with Eggplant Caponata & Whipped Ricotta House Salad with Mixed Greens, Olives, Chickpeas, Cucumbers, Cherry Tomatoes, Red Peppers, Oregano Vinaigrette Course Two Pasta Cacio e Pepe Orecchiette, Pecorino Romano, Parmigiano-Reggiano, Black Pepper Chianti Beef Pasta Gemelli, Braised Short Ribs, Carrots, Celery, Parmesan Course Three Entree Eggplant Parmesan Breaded & Fried Eggplant, Marinara, Ricotta, Mozzarella, Basil Chicken Piccata Rice Flour Dusted Chicken, Lemon, Butter, Capers, White Wine, Parsley Seasonal Vegetables Roasted Brussels Sprouts, Butternut Squash, Cauliflower Coffee & Dessert Coffee and dessert will be available starting at 8:30 p.m. Coffee Prepared by DiAnoia's Eatery Ice Cream Donated by Millie's Homemade Assorted Cookies From local bakeries
