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  • Zucchini Carpaccio on Toast Points
  • Artichoke and Olive Crostini
  • Prosciutto Wrapped with Asparagus and Mint
  • Tortellini in Mushroom Broth
  • Risotto Croquettes with Mozzarella and Prosciutto
  • Artichoke Bottoms Braised in Olive Oil with Garlic and Mint
  • Warm Olives with Fennel and Orange
  • Shrimp Stuffed Portabello Mushrooms
  • Sausage, Salami and Mozzarella Tarts
  • Marinated Halibut with Radish Sprouts and Fennel
  • Ricotta Fritters
  • Portabello Bruschetta with Rosemary Aioli
  • Polenta Pizza with Roasted Tomatoes and Olives
  • Baked Endive with Pancetta and Parmesan Cheese
  • Zucchini Blossoms Stuffed with Tomatoes and Parmesan
  • Braised Kale Crostini



 

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