George Foote
Society for American Wines - Halifax
(902) 469-3713
gfoote@ns.sympatico.ca
1st Course - ANTIPASTO
Charcuterie Plate with grilled Vegetable Salad with Ciro’s Cheeses:
Stracchino, Ricotta, Taleggio, Fresh Mozzarella
2nd Course - ZUPPA
Minestra with Fresh Pasta
3rd Course - RISOTTO
Butternut Squash Risotto with Homemade double Smoked Lardons
4th Course – MAIN DISH - PIATTO PRINCIPALE
Roasted Veal Leg and Braised Veal Shoulder with Light Mushroom Cream
and Veal Reduction Sauce including
Roasted Fall Vegetables Green Beans with Toasted Almonds, Potato & Sweet Potato
DESSERT – DOLCE
Dessert Assortment
COFFEE-CAFFE
Award-Winning Executive Chef & Certified Sommelier Claude Aucoin, gold medalist and a senior member and coach of Nova Scotia's Culinary Team, will prepare this special dinner for our members. Claude is now the Culinary Instructor at the NSCC Akerley Campus and, as in the past, will be assisted by members of his college staff.
Get Your Tickets Now! Please Drink Responsibly