Our first coarse was one of my old favorites a vegetable strudel that I enhanced from the last time I made it. I used carrots, artichokes, zucchini and celery root added a béchamel sauce and layered it all with prosciutto. Topped with a balsamic port reduction and eatable flowers and it was a hit
Our next coarse was; Umbrian (homemade) Spaghetti with black truffles. Actually I used my new pasta press and i really liked it, however I left them out to dry and it was too humid and they stuck. So I turned on the air-conditioning and had to make them again. The flavor of this dish was fantastic with the infused truffles. I also used black and white truffles.
We cleaned our pallet with a lemon, basil anise granita.
Our main coarse was; Grilled yellow fin tuna Steaks over heirloom tomatoes with eggplant quenelles of grilled eggplant, zucchini, yellow pepper, black olives, sun dried tomatoes and onion. Tuna just melted in our mouths.
Our desert coarse was a hot and cold one. Millefoglie with a vanilla custard and fresh caramelized roasted fruit of peaches, nectarines, blueberries, blackberries and raspberries with fresh cream.