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April 9 @ 5:00 PM - 9:00 PM
Italian Dinner at the Tug Hill Estate Hall.
Select 1 item from each section.
- Ricotta and Veggie Flatbread- Fresh tomatoes, red bell peppers, and broccoli baked onto a flatbread crust with white garlic sauce, asiago cheese, and dollops of ricotta, all finished with a drizzle of sweet and tangy balsamic glaze.
- Tomato Parmesan Soup- A crock of piping hot chunky tomato soup blended with Italian herbs, topped with shredded parmesan cheese and served with Italian bread.
- Tomato and Tortellini salad- cheese filled tortellini, fresh mozzarella and tomatoes in a sweet balsamic dressing
- Antipasto Tossed- Mixed greens topped with salami, olives, pickled red onions, fresh tomatoes and provolone cheese, served with white balsamic Italian dressing.
- Caprese Tossed- Fresh mozzarella and tomatoes over a bed of greens with our signature maple balsamic vinaigrette and homemade herbed croutons.
- Steak Pesto with Tortellini- Seared steak and cheese tortellini in a creamy pesto sauce with spinach and tomatoes, garnished with parmesan cheese
- Chicken Tuscany- Grilled chicken breast topped with tomatoes, artichokes, capers and a garlic lemon sauce. Served with basil herbed orzo and roasted asparagus.
- Garlic Shrimp Scampi- Jumbo shrimp sautéed in a garlic and La Crescent wine sauce, finished with parmesan cheese and a sprinkle of homemade bread crumbs. Served with rice pilaf and balsamic drizzled roasted asparagus.
- Ricotta Stuffed Shells- Jumbo stuffed shells topped with three-cheese marinara sauce and fresh basil.
Desserts: (available for additional purchase) $7 each
- Tiramisu Trifle- Delicious layers of coffee infused sponge cake with sweetened whipped mascarpone and cocoa.
- Lemon Ricotta Cake- A moist lemon ricotta cake with sweet lemon buttercream frosting.
- Cheesecake Trio- A trio of New York Style cheesecakes topped with cinnamon crumble and decadent caramel, sweet cherry pie topping, and candied pecans with a chocolate drizzle.