Menu:
First Course:
Charcuterie Board: Finocchiona, Soppressata, olives, Pecorino Toscano
Bruschetta with olive oil roasted tomatoes and basil
Bruschetta topped with fava beans and burrata 
Zucchini fritters with truffle goat cheese
2015 Villa Marcello Prosecco Millesimato, Veneto

Second Course:
Pinzimonio of radishes, fennel, celery, endive, peppers & young carrots
Radicchio salad with Parmesan & anchovy vinaigrette and Ken’s artisan bread croutons
2015 Belguardo Vermentino , Tuscany

Third Course
Bistecca alla Fiorentina
with rosemary & sea salt
Seafood Panzanella
Octopus, shrimp, tomatoes, cucumbers, Castelventrano olives, peasant bread tossed with a mint lemon vinaigrette
Garganelli with local mushrooms and herbs
Orecchiette with rabbit-pork sausage and rapini pesto
2013 Mazzei Ser Lapo Chianti Classico Reserva, Tuscany

Fourth Course
Raspberry sorbetto, biscotti & amoretti and Italian candy
Caffè Umbria Arco Etrusco Dark Roast & Mezzanotte blend, Seattle

Reception 6pm, Dinner 6:30pm

Dinner will be assigned seating at a family-style table.
$20 corkage fee per bottle for outside wine.