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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando Celery Victor 24 medium sized celery stalks (do not use large outer stalks) 8 eggs, hard-boiled and crumbled 24 anchovy filets (about 3 small cans) 2 cups, Sonoma County Vinaigrette Steam celery stalks until tender, but not soft. Marinate celery stalks in Sonoma County Vinaigrette for at least 8 hours. Arrange celery on large serving platter, add one anchovy filet to each stalk, and sprinkle crumbled egg over the entire platter. Serves 12. Enjoy with our 2005 Sauvignon Blanc.

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