1st Course Arancini Deep-Fried Mozzarella-Stuffed Risotto Balls Served With House-Made Marinara Sauce Paired with Biagio Chianti DOCG 2nd Course Grilled Romaine Hearts Crisp Romaine Hearts Drizzled With Extra Virgin Olive Oil, Slightly Char-Grilled, Topped with a Caesar Vinaigrette & Shaved Parmesan Paired with Pieropan Soave Select 3rd Course Veal Parmigiana Breaded & Fried Veal Cutlet With Melted Fresh Mozzarella Served Over Linguine, Smothered in House-Made Marinara Sauce Paired with Mercato Red 4th Course Tiramisu Espresso & Dark Rum-Soaked Ladyfingers Layered With Mascarpone, Sweet Cream & Cocoa Paired with Contempo Dry Lambrusco