Memorial Dinner for Chef Elmer Villatoro
All money raised will be used to support his family
AUGUST 17 2017 6:45 PM
Vine ripened grape tomatoes tossed with pinenuts, olive oil, fresh basil and pesto, topped with buffalo mozzarella finished with aged Balsamic reduction.
Ruffino Sparkling Rose
Corn & lobster Arancini
Tender Arborio rice ball mixed with sweet corn, Maine lobster & Fontina cheese pan fried served with citrus beurre blanc.
Ruffino Pinot Grigio “Lumina”
Slow cooked beans & garden vegetables tossed with Paparadelle pasta topped with braised rabbit.
Ruffino Chianti “Aziano”
Ribeye cooked to perfection and layered with spinach, prosciutto & provolone cheese baked in a sweet marsala sage cream sauce.
Ruffino Chianti Reserva “Tan Label”
“lift me up to heaven” grandmother’s recipe lady fingers soaked in liquere and espresso layered with marscapone and whipped cream
Ruffino Lumina Prosecco