11/12/2023
CounterCulture had two amazing Italian wine dinners in the past two weeks. Chef Aonthy and Chief Lisa and their team of staff prepared a sort of dish for our guests.
Starting off with our starter appetizers, Baby mozzarella and Baby plum tomatoes dipped in pesto, Babe Crab Cakes with Basil Aioli, and Eggplant Caponata Crostini. For our main appetizer antipasti made with roasted red peppers, cured olives, prosciutto leather, arugula, and goat crumbles with balsamic glaze.
Starting off with the first course; First course was Lobster Risotto made with Maine Lobster and wild mushrooms with arborio rice peas and vidalia onions.
The second course was Grilled tenderloin of beef florentine served with truffle demi and roasted potato pie.
The third course was a delicious dessert made by Chef Lisa. A outstanding Casate made with chocolate, strawberry, and rum sicilian