Guglielmo Marconi Award Gala
Menu Hors d’Oeuvres Passed Caprese Skewer Potato Cake Mushroom Arancini Stations Cured Meats and Cheese Salami, Spanish Chorizo, Serrano Ham, Manchego, Boursin, and Gorgonzola Dolce Marinated Artichoke Hearts, Cipollini Onions, and Roasted Peppers Dried Fruit and Nuts Greek Olives, Crostini, Grilled Breads, and Olive Oil Torta Hasta La Pasta Buffalo Mozzarella with Summer Squash and Black Olive Vinaigrette Penne Pasta tossed with Pesto, Artichoke, Black Olive and Sun-dried Tomatoes Gemeli Pasta with Spicy Pomodoro Sauce, Pecan Smoke Sausage and Basil
Dinner Salad Arugula, Cucumber, Radishes, Pickeled Onions, and Heirloom Tomatoes Entrée Spiced Crusted Filet Mignon w/ Scallion Spiked Potato Puree, Broccolini, Pickled Mushrooms, and Sweet Onion Sauce
Dessert Red Velvet Marquise with Pumpkin Spice Whipped Cream
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