Baked Italian Meatballs with Personal Chef Alan

Baked Italian Meatballs with Marinara and Creamy Polenta With Personal Chef alan

Starter: Bacon Candy

Thick cut bacon, topped with a brown sugar, pecan and spice mixture and roasted until bacon is caramelized and fully cooked.

Salad: Burrata Salad

Fresh tomatoes, sliced and mixed with minced shallot, marinated in a Leaning Ladder Red Wine Vinegar and Olive Oil mixture. Topped with toasted panko and plated with a burrata ball in the middle. Garnished with fresh basil chiffonade and minced chives.

Entrée: Baked meatballs with Marinara and Creamy Polenta

Meatballs made with ground sirloin, ground pork, Italian sausage, Pecorino Romano, Parmesan, garlic, parsley, Italian breadcrumbs, eggs, red wine, salt and pepper. Roasted in the oven then finished in a Marinara Sauce. Served over Creamy, cheesy polenta.

Dessert: Fresh Peaches Marinated in Triple Sec served with a Marsala Zabaglione Cream and Crushed Amaretti Cookies

Fresh peaches, sliced and marinated in a sugar, Leaning Ladder Ripe Peach Balsamic Vinegar and triple sec mixture Served with a dollop of Marsala Wine, egg , cream, sugar, and vanilla cream sauce topped with crushed Amaretti cookies.