The 2016 "San Valentino" Menu at "Al Mulino"
Prosecco wine poached pear salad with crunchy walnut and honey "gorgonzola" cheese dressing.
Plums tossed with almond pesto, served with Italian burrata cheese and kale chips.
Hand made potato "gnocchi" tossed with with beef oxtail ragout.
Boneless roasted free range rabbit aux jus filled with Italian sausages,
presented on braised lentils, and sauteed green Swiss chard.
Pan fried Alaskan link cod and finished cooked on a garlic white wine marinara sauce over soft polenta and sauteed butter spinach.
Hearth shape Florentine chocolate "cassata" filled with pistachios "panna cotta".