American Institute of Wine and Food

Dinner at Laboratorio del Galileo

Monday, March 3

Potato and Zucchini Frittata
Quail Egg Toast
Halibut Tartar on Potato Chip

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Carpaccio of Tuna with Leek Dressing, Leek Salad and Artichoke Chips

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Roasted whole Shrimp over Celery Root Puree and Chardonnay Sauce

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Risotto With Porcini Mushrooms

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Roasted Monkfish Tail with Rosemary Pancetta, Sautéed Chanterelle Mushrooms and
Montepulciano wine sauce

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Roast Loin of Venison served with Black Truffle Sauce, Butternut Squash Torte,
and Sautéed Asparagus

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Cheese Trolley

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Bicerin

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Stuffed Roasted Pear with Citrus Sauce

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Bomboloni