Tuscan Thanksgiving Dinner

ANTIPASTO w APERITIF (long buffet table accessible from both sides, if possible. Locate in a large area for people to gather standing
up or sitting down, but a focal point upon entrance to the home. Separate table or bar for aperitif fixings, unless walk around service is provided)

PRIMI

• Butternut Squash, Sage and Garlic Risotto

SECONDI

• Tuscan Turkey

CONTORNI

• Creamy Garlic Mashed Potatoes and Leeks

• Fresh Green Beans with Taste of Tuscany Herbs & Olive Oil w Tuscan Blend *

• Baked Acorn Squash w brown sugar and White Balsamic Super Berry Vinegar drizzle *
• Eggplant Rollatini *

INSALATA

• Frise Endive w grated lemon peel, salt/pepper, drizzle w Extra Virgin Olive Oil w Lemon and White Balsamic Pear
Vinegar *

FORMAGGI FRUITLA

• Seedless Green and purple grapes, dried apricot and pineapple, fresh pitted cherries, slices of blood oranges (Use an
attractive board or a colorful Italian designed platter to create this appetizing course)

Add your favorite Italian cheese: Gorgonzola (creamy and rich, bluish green resembles blue cheese—2 types-creamy and hard), whipped Ricotta with honey
drizzle, Chunk of Provolone (hard but creamy), Cacioavallo (hard, slicing, yellow pungent) , Crostini or toasted angle sliced long loaf Italian bread, or
breadsticks)

DOLCE

• Affogato: Mediterranean Vanila Gelato with expresso poured over the gelato with added shaved chocolate and gold foil, and spiced
poached pears with vin Santo Sabayon

CAFE

• Steaming Expresso or Macchiato

DIGESTIVO

• Glass of Limoncello, Grappa, Amaro, or Sambuca. May be with or without a couple of ice cubes or serve in a frozen glass

Cocktails
Creepy Crawler Punch

Appetizers
Petrified Log (Cheddar Cheese)
Eyeballs (Mozzarella and Olives)
Indigestion (Guacamole)
Regurgitation (Ceviche)

First Course
Voo Doo Soup (Garlic Soup)

Entree
Graveyard Greens
Goolash
Boo-oodles (Noodles with Black Sesame Seeds)

Dessert
Monster Mash (Angel Food Cake, Berries, Custard & Chantilly)
Bewitched Carrot Cake (Carrot Cake w/Mascarpone Frosting)

*Bold Recipes are available in the recipes section

Cantaloupe wrapped with Prosciutto

Green Garden Salad with Toasted

Garlic Croutons*

Calizo Italian Dressing*

Spaghetti Carbonara*

Breadsticks

Red Wine Poached Pears*

Demitasse with lemon sugared rim

After Dinner Mints

Bold Recipes are available in the recipes section

Calzones

Citrus Salad

Tiny Meatballs and Spiral Pasta

Breadsticks

Strawberry or Chocolate Milk

*Spumone

Appetizer

Grilled Corn on a Stick with Calizo Extra Virgin Olive Oil with Lemon and Calizo Taste of Tuscany

Secondi

Grilled Flank Steak with Onions and Roasted Red Peppers enhanced with Calizo Puttanesca Naturale

Contorni (Side Dishes)

Roasted Potatoes with Fresh Parsley, Garlic, Cheese Sauce, Calizo Extra Virgin Olive Oil with Lemon and Calizo Hot Sauce

Dolce

Coconut Cake with Sour Cream Frosting

BOAT TRIP or BACKYARD PICNIC

Whether a canoe, skiff, or a luxury yacht… Perhaps just a few of you in the backyard…

Take a Calizo Menu Planned Meal

Grilled Herb Shrimp with Mango Salsa

 Spaghettoni  w Zesty Olive Sapor

 Tomato, Artichoke, and Fennel Salad

Appetizer

Salami Rose, Mushroom and Cannellini Beans on Arugula with Calizo Olive Oil with Lemon

Secondi

Sauteed Chicken Cutlet with Gorgonzola Sauce enhanced with Calizo Artichokes With Orange, Calizo Caramelized Taggiasca Olives

Contorni (Side Dishes)

Rice Florentine

Italian Bread with Calizo Olive Oil with Lemon & Calizo Taste of Tuscany Dip

Dolce

Spiced Pears & Whipped Ricotta w Honey Basil Drizzle

White Wine Spritz
*Easter Torta with Cheese

Antipasto
(Shaved provolone, Calizo Taggiasca Olives, Calizo Artichokes with Orange)

Marsala Wine
Clear Chicken Broth

Spring Lamb
(Grilled or Roasted Rack of lamb or a Roasted Leg of Lamb)

*Potatoes in Light Cream
Steamed Asparagus
Steamed Carrots

*Green Salad with Calizo Dressing

Valpolicella Wine

Assorted Nuts

Fresh Fruit

*Easter Wheat Pie

Black Coffee w Strega