march 22 2025
Debut of Three Sisters Supper Club
Join us at 6:45pm Saturday March 22 as we open our doors to the warm hospitality and rich traditions of my Sicilian-American heritage. Eat your way through the island’s vibrant culinary history- where Arabic, Greek, and Roman influences come together in every bite.
Here’s a sneak peek at a potential menu for the month of March (subject to change based on seasonal availability):
Aperitivo
Antipasti:
Swimming Anchovies
(with lemon zest in a pool of Sicilian olive oil with homemade sourdough bread for dipping)
+
Seasonal Vegetables & Castelvetrano olives
Primo:
Striped Springtime Ravioli
(an asapargus & ricotta cloud nestled in homemade squid ink dyed pasta)
Secondo:
Chicken Confit with Tomatoes and Garlic
Contorno:
Insalata di Finocchi
(shaved fennel, Sicilian blood oranges, toasted almonds, arugula, and crunchy Calabrian capers
Dolce:
Cannoli Siciliani
(sweet rum-infused ricotta filling with candied cirtus, pistachios, and dark chocolate inside a homemade cannoli shell)
+
Semifreddo
(lemon or almond italian ice with amaretti cookies and fresh strawberries)
Debut of Three Sisters Supper Club
Join us at 6:45pm Saturday March 22 as we open our doors to the warm hospitality and rich traditions of my Sicilian-American heritage. Eat your way through the island’s vibrant culinary history- where Arabic, Greek, and Roman influences come together in every bite.
Here’s a sneak peek at a potential menu for the month of March (subject to change based on seasonal availability):
Aperitivo
Antipasti:
Swimming Anchovies
(with lemon zest in a pool of Sicilian olive oil with homemade sourdough bread for dipping)
+
Seasonal Vegetables & Castelvetrano olives
Primo:
Striped Springtime Ravioli
(an asapargus & ricotta cloud nestled in homemade squid ink dyed pasta)
Secondo:
Chicken Confit with Tomatoes and Garlic
Contorno:
Insalata di Finocchi
(shaved fennel, Sicilian blood oranges, toasted almonds, arugula, and crunchy Calabrian capers
Dolce:
Cannoli Siciliani
(sweet rum-infused ricotta filling with candied cirtus, pistachios, and dark chocolate inside a homemade cannoli shell)
+
Semifreddo
(lemon or almond italian ice with amaretti cookies and fresh strawberries)
Debut of Three Sisters Supper Club
Join us at 6:45pm Saturday March 22 as we open our doors to the warm hospitality and rich traditions of my Sicilian-American heritage. Eat your way through the island’s vibrant culinary history- where Arabic, Greek, and Roman influences come together in every bite.
Here’s a sneak peek at a potential menu for the month of March (subject to change based on seasonal availability):
Aperitivo
Antipasti:
Swimming Anchovies
(with lemon zest in a pool of Sicilian olive oil with homemade sourdough bread for dipping)
+
Seasonal Vegetables & Castelvetrano olives
Primo:
Striped Springtime Ravioli
(an asapargus & ricotta cloud nestled in homemade squid ink dyed pasta)
Secondo:
Chicken Confit with Tomatoes and Garlic
Contorno:
Insalata di Finocchi
(shaved fennel, Sicilian blood oranges, toasted almonds, arugula, and crunchy Calabrian capers
Dolce:
Cannoli Siciliani
(sweet rum-infused ricotta filling with candied cirtus, pistachios, and dark chocolate inside a homemade cannoli shell)
+
Semifreddo
(lemon or almond italian ice with amaretti cookies and fresh strawberries)
We will pair wines with each course and end the night with a nightcap (around the fire in the backyard if weather permits).