First Course
Spring Salad with shaved Parmesan,
Anjou Pears, and Dried Cranberries
Gewürztraminer "Aresti"
Chile

Second Course
Farfalline alla Ciociara
Pinot Noir "Zenith Vineyards"
New Zealand

Third Course
Seafood Spiedino in a Chardonnay Tarragon Sauce
Chardonnay "Brown Brothers"
Australia

Fourth Course
Beef Braciolettine della Nonna in a delicate Brandy Sauce
Wine Surprise!
U.S.A.

Dessert
Tiramisu with Fresh Berries
Fumello Prosecco Brut "Aneri"
Italy

Coffee / Tea