Dinner
Champagne Toast

Appetizer

Hosts Choice of One

Homemade Buffala Mozzarella
Wrapped with Parma Proscuitto and Layered between Red & Yellow
Vine Ripened Tomato accompanied by imported cured olives
Hot & Sweet Soprasatta and Roasted peppers,
Drizzled with Extra Virgin Olive Oil

Sugar Frosted Strawberry Martini
Sliced Strawberry marinated in Port Wine accompanied by
Honey Scented Figs, Champagne Grapes, Seasonal Berries surrounded by
a Raspberry & Mango Coulis Sun

Petite Beggars Purse
Crispy Beggars Purse stuffed with Braised Short Ribs, Spinach & Goat Cheese served over a Wild Mushroom Risotto Timbale in a
Light Cream Cognac Sauce

Pasta
Surf Club’s Famous Homemade Pasta offering Chef Ciolinos
Seasonal Pasta & Risotto creations for The Pasta Connoisseur
(Hosts Choice of One)
Black tie Tortoloni stuffed with wild mushrooms in Portabella,
sage and Port wine sauce
Anneletti- ring shaped pasta baked in a timbale and stuffed with proscuitto, peas and eggplant topped with Bongasati sauce

Insalata
Tri-color baby field greens tossed with sun-dried cranberries, toasted walnuts, port wine pouched pears and Gorgonzola cheese
Hosts Choice of Vinaigrette- Fresh Herbed Italian, Honey Balsamic,
Fresh Raspberry Champagne, or Orange Citrus

Main Course
Choice of Three Entrйe

Rib eye of Beef
Roasted in natural au jus topped with frizzled onions

Filet Mignon
Center Cut Medallion grilled to perfection served in Wild Mushroom sauce

Chicken Rollatini
Heavily Breaded Rollantine stuffed with proscuitto, spinach, portabello Mushroom, roasted peppers and Fontina Cheese in Crimini mushroom sauce

Chicken Ciolino
Boneless breast of Chicken topped with grilled eggplant, asparagus,
Sun-dried tomato and fresh mozzarella in a Brandy reduction

Stuffed Breast of Capon
With goat cheese, broccoli rabe, and sweet sausage in black truffle sauce

Branzino, Norwegian Salmon or Swordfish
(All Seafood Can Be Prepared in a Variety of Surf Club Signature Styles)

All Entrйe Served with Your Choice of Vegetable and Starch