We will open the meal with a bowl of my hearty winter vegetable soup Next we will serve the classic Veal Saltimbocca with creamy polenta and wilted greens. Saltimbocca is made by securing a slice of procuitto and a fresh sage leaf to the top of a veal cutlet. It is quickly sauteed and served with a quick pan sauce. To finish the meal, our dessert is a wine poached pear served warm with mascarpone cream and marzipan.