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

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- Castelnuovo, Soave, D.O.C. ‘20 -

Antipasto

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

- Castelnuovo, Soave, D.O.C. ‘20 -

- Castelnuovo, Valpolicella, D.O.C. ‘18 -

Primo

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

- Castelnuovo, Valpolicella, D.O.C. ‘18 -

- Castelnuovo, Ripasso della Valpolicella,D.O.C. ‘18 -

Risotto

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

- Castelnuovo, Ripasso della Valpolicella,D.O.C. ‘18 -

- Castelnuovo, Amarone della Valpolicella, D.O.C.G. ‘16 / Masi, Amarone della Valpolicella Classico,’Costasera’, D.O.C.G. ‘16 -

Secondo

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

- Castelnuovo, Amarone della Valpolicella, D.O.C.G. ‘16 / Masi, Amarone della Valpolicella Classico,’Costasera’, D.O.C.G. ‘16 -

Dolce

Belgian Chocolate-Macchiato Mousse, Ricioto Chantilly Cream and Chocolate Tulip

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$125. per person does not include tax or gratuity

Chef de Cuisine John Mechling

Executive Chef Michael Annandono