Hors d’Oeuvres at 6:30, Dinner at 7:00

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Masi, Pinot Grigio delle Venezie,’Masianco’, D.O.C. ‘18

Antipasto

Seared Jumbo Sea Scallop, Local Winesap Apple-Shallot Compote, Pea Shoots and Acacia Honey

Masi, Pinot Grigio delle Venezie,’Masianco’, D.O.C. ‘18

Masi, Valpolicella Classico,’Bonacosta’, D.O.C. ‘18

Primo

Fresh Burrata Cheese, Prosciutto di Parma, Roasted Red Pepper, Extra Virgin Olive Oil and Amarone Glaze

Masi, Valpolicella Classico,’Bonacosta’, D.O.C. ‘18

Masi, Rosso del Veronese,’Campofiorin’ I.G.T. ‘16

Risotto

Amarone Risotto, Rosemary Roasted Golden Chantrelle Mushrooms and Grana Padano D.O.P.

Masi, Rosso del Veronese,’Campofiorin’ I.G.T. ‘16

Masi, Amarone Classico,’Costasera’, D.O.C.G. ‘15

Secondo

Braised Beef Shortrib, Dried Huckleberries, Parmigiano Roasted Cauliflower and Rosemary Spaghetti Squash

Masi, Amarone Classico,’Costasera’, D.O.C.G. ‘15

Dolce

Belgian Chocolate-Macchiato Mousse and Chocolate Tulip

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$100. per person does not include tax or gratuity

Chef de Cuisine John Mechling

Executive Chef Michael Annandono