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

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- Pieropan, ‘Calvarino’ Soave Classico, D.O.C. ‘20 -

Antipasto

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

- Pieropan, ‘Calvarino’ Soave Classico, D.O.C. ‘20 -

- Allegrini, Valpolicella, D.O.C. ‘20 -

Primo

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

- Allegrini, Valpolicella, D.O.C. ‘20 -

- Allegrini, ‘La Grola’ Veneto IGT ‘19 -

Risotto

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

- Allegrini, ‘La Grola’ Veneto IGT ‘19 -

- CAllegrini, Amarone della Valpolicella Classico, D.O.C.G. ‘18 -

Secondo

Grilled Tenderloin of Beef, Dried Huckleberries, Parmigiano Roasted Cauliflower and Rosemary Spaghetti Squash

- CAllegrini, Amarone della Valpolicella Classico, D.O.C.G. ‘18 -

Dolce

Belgian Chocolate Mousse and Chambord Bombe

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$125. per person does not include tax or gratuity

Chef de Cuisine John Mechling

Executive Chef Michael Annandono