Farm to Fork 2019 at Catelli Duo Voorhees

Course One

Prosciutto Wrapped Asparagus
balsamic reduction

Spinach Ravioli
blistered tomatoes, light parmesan cream sauce

Grilled Peaches
whipped goat cheese yogurt, honey swirl

Course Two

chilled tomato soup with fresh vegetables, cilantro, lemon

Grilled Watermelon Salad
arugula, pickled onion, burratta truffle, citrus vinaigrette

Roasted Beet & Tomato Salad
goat cheese, mint, balsamic reduction

Course Three

Blackened Salmon
pineapple salsa, avocado puree

Airline Chicken
lemon white wine sauce, spinach & tomato risotto

Stuffed Portabello
spinach, roasted red pepper & squash, onion, ricotta, cavetelli red

Course Four

Piccolini- a tasting of 3 minis (chef’s choice)