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Bachelor’s Wine Country Luncheon

Imported and artisan-made dry-cured charcuterie platters

with artisan breads, California olive oil, vegetable antipasti,

and marinated olives

 

Pecorino Toscana and Vella Italian table cheese with truffle honey

 

Hand-made pasta fresca

(Raviloi with ricotta and spinach, sage butter)

 

Roast chukkas (partridges) with wild game sauce

 

Spit-roasted farm-house chickens with rosemary and Meyer lemon

 

Gratin Dauphinoise potatoes with gruyere

 

Green and white salad with gorgonzola and peppered pears

 

Italian crostatas - apricot jam and blackberry tarts

 

 

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