Antipasto:   Pesca alla griglia
Half peach grilled then roasted with gorgonzola
finished with a balsamic reduction

2004 Chardonnay - Santa Clara Valley

Primo:   Penne alla carrettiere *
Penne pasta brifely blanched then cooked in a fresh
tomato sauce with pancetta and carmelized onions

2003 Sangiovese - Santa Clara Valley

Secondo:   Agnello al timo di miele
Rack of lamb roasted with garlic and rosemary
served with a honey sauce

2003 Syrah - Santa Clara Valley

Dolce:   Suffle di cioccolato

Port - NV California

Chef: Maurizio Cutrignelli   Wines: Solis Winery - Gilroy, CA    

* Maurizio tells a family story of this pasta: His mother would briefly cook the pasta just enough to open it up then pour hot tomato sauce over it and put pot in the car and drive to the beach, where the pasta would be heated over a fire and served (with many other dishes).