Monthly Chef’s Dinner Series with A Taste of Italy
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Dancing Marlin’s culinary leaders will provide an interactive course-by-course description of their interpretation of Italian cuisine. Courses include: Crudo, Madei snapper, smoked oil, lemon, Calabrian chilis; Cozze con Fagioli, mussels, cannellini beans, San Marzano tomatoes, garlic; Polpo Carpaccio, octopus carpaccio, olive oil, fennel, arugula, lemon; Proscuitto ala Parma, San Daniele prosciutto, shaved Parmigiano Reggiano, roma tomatoes, basil; Ravioli con Paolo, house made, wild mushroom ravioli, prosecco & mornay sauce; Osso Buco, slow roasted veal shank, gremolata, risotto; Cassata Cake, ricotta, chocolate, candied orange, pound cake.