ILLUMINATION MENU
Chef de Cuisine
James A. Antonucci, Jr.,
CEC, MBA, LNHA
Executive Director,
Navesink Harbor
Guest Sommelier
Brian Pasch
First Course
Martini of Citron Infused Gulf Shrimp and Jumbo Maryland Crabmeat Served with Mango Mustard and Cocktail Sauce
2006 Poggio al Tessoro "Solosole" Vermentino |
Second Course
Rotello of Porcini Mushrooms, Baby Spinach, Fresh Ricotta and Parmagiano Reggiano Served with a Lightly Caramelized Garlic Tomato Sauce
2003 Altesino Brunello di Montacino
Third Course (Guest's Choice)
Pignoli Pesto Encrusted Rack of
Lamb, Mint Infused a Jus Served with Goat Cheese, Rosti and Roasted
Baby Vegetables
2003 Tua Rita Giusto Di Notri
- Or -
Porcini Encrusted Roast Salmon
Served with Sauted Spinach and Roasted Fingerling Potatoes
2003 Tua Rita Giusto Di Notri
|
Dessert
Our KaBoom! Parfait
Signature Dessert
Market Fresh Strawberries and Blueberries Layered with a Sweet Mascarpone Cream
The committee would like to
thank Navesink Harbor for the use of their beautiful, new restaurant, Windows on the Navesink.
Questions: 732.842.7337 |