Dinner Buffet

~Radicchio, Romaine and Parsley Salad with Watercress and Radish
in a Lemon-Garlic Vinaigrette

~ Panzanella Salad: Crusty Breads, Local Tomatoes, Basil, Cucumbers, with Fresh Mozzarella and Capers, with an Aged Balsamic Vinaigrette

~Whole Heirloom Carrots Cooked with Agra Dulce Vinegar and Anise

~Thyme Roasted Fingerling Potatoes with Olive Oil and Fresh Garlic

~Roasted Whole Chicken with Lemon and Rosemary

Served with Handmade Bread