Antipasto!

As the weather gets warmer, it can be nice to have a refreshing assortment of vegetables, meats and cheeses to snack on before dinner.  Our antipastos are composed from a variety of of ever-evolving items.                                            Right now we are loving artichokes, steamed and cleaned with roasted garlic dipper.  The hearts are reserved for marination and served with.  Asparaugus is great in the spring simply grilled.  Roasted peperonata, pickled red onions, roasted garlic cauliflower puree. olives and balsamic mushrooms.  The veggie possibilities are endless.  Most people think deli meats when they think, when in fact,  we can do great vegetarian antipasto which make typical crudité look pedestrian.

Lets not get carried away though.  We love the prosciutto, soppressata, pepperoni, Reggiano, and gorgonzola.   Served with focaccia, crostini and grissini, We may not need dinner after all.

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