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Winter Italian Feast with Olive Thyme Catering at FBC
January 19 @ 6:30 pm
$79Winter Italian Feast 
Farmington Brewing Company and Olive Thyme Catering are excited to announce an exclusive dining experience – Winter Italian Feast!
Join us Monday, Jan. 19th for an evening of delicious Italian food and thoughtfully paired beer samples. Seating starts at 6:30pm, dinner at 7pm.
Tickets are $79 each and include a five course meal with paired beer samples (4oz/course), a pint of choice and 20% gratuity for staff.
Tickets are $79 each and include a five course meal with paired beer samples (4oz/course), a pint of choice and 20% gratuity for staff.
Please consider joining us for an evening you won’t want to miss!
Menu
Antipasti:
Italian Meats and Cheeses, Marinated Vegetables, and Balsamic-glazed Leeks with Romesco Sauce served with sourdough Focaccia.
Primo:
Pappardelle pasta tossed with White Bolognese sauce and freshly grated Parmesan-Reggiano. Vegetarian: Pappardelle pasta tossed with Pesto Cream and freshly grated Parmesan-Reggiano.
Insalata:
Tableside presentation of an old world Italian Steakhouse dinner salad.
Secondo:
Option 1 (meat-based): Braciole – thin-cut steak wrapped around bread crumbs and parmesan and braised in marinara sauce.
Option 2 (vegetarian): Eggplant Involtini – Thin-cut Eggplant wrapped around fresh Ricotta, Thyme and Lemon Zest and simmered in Tomato Cream sauce.
Contorno:
Braised Potatoes and Broccolini with White Beans, Garlic, Artichokes, Peppers, Arugula, Buttered Breadcrumbs and Capers.
Dolce:
Vanilla Panna Cotta with Poached Pears and Cannoli.
Italian Meats and Cheeses, Marinated Vegetables, and Balsamic-glazed Leeks with Romesco Sauce served with sourdough Focaccia.
Primo:
Pappardelle pasta tossed with White Bolognese sauce and freshly grated Parmesan-Reggiano. Vegetarian: Pappardelle pasta tossed with Pesto Cream and freshly grated Parmesan-Reggiano.
Insalata:
Tableside presentation of an old world Italian Steakhouse dinner salad.
Secondo:
Option 1 (meat-based): Braciole – thin-cut steak wrapped around bread crumbs and parmesan and braised in marinara sauce.
Option 2 (vegetarian): Eggplant Involtini – Thin-cut Eggplant wrapped around fresh Ricotta, Thyme and Lemon Zest and simmered in Tomato Cream sauce.
Contorno:
Braised Potatoes and Broccolini with White Beans, Garlic, Artichokes, Peppers, Arugula, Buttered Breadcrumbs and Capers.
Dolce:
Vanilla Panna Cotta with Poached Pears and Cannoli.
