Eating outside the box..but locally sourced

A friend now known as Chef Joel prepared this menu for a Saturday night gathering -

Cocktails:

Bellini’s(Dry Creek white peaches, Bele Case Prosecco)

Antipasti:

Crostini (Village Bakery pane tosta; salsa crudo di pomodori locale; Bellwether ricotta).

Gamberi (grilled wild prawns, tomato and tomatillo salsa).

Matambre (Eel River flank steak stuffed with celery, carrots, percorino romano cheese, Niman smoked ham, Santi Italian sausage, and herbs).

Entre:

Linguine (Rusticella di Abruzzese pasta).

Salsa alla Buongustala ("tasty" fresh tomato sauce).

Polpette di tres carne (meat balls).

Verdure:

Fagiolini & pomodori (Blue Lake green beans with Sungold cherry tomatoes and toasted sesame seeds).

Verdure di mercado

Insulata:

Insulata di Rugula (Redwood Farms greens, candied walnuts, Point Reyes blue cheese, roasted garlic tomato dressing.

Dulce:

Torta di Mele (Mom's Gravenstein apple pie).

Gelato (fruti di Screaming Mimi's)

Salsa di Lamponi (Sebastopol Farms raspberry liquor sauce)