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

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- Castelnuovo, Soave, D.O.C. ‘21 -

Antipasto

Seared Jumbo Sea Scallop, Local Gala Apple-Shallot Compote, Micro Chives and Acacia Honey

- Castelnuovo, Soave, D.O.C. ‘21 -

- Massimago, “Duca Fedele”, Valpolicella, D.O.C. ‘20 -

Primo

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

- Massimago, “Duca Fedele”, Valpolicella, D.O.C. ‘20 -

- Castelnuovo, Amarone della Valpolicella, D.O.C.G. ‘17 -

Risotto

Amarone Risotto, Rosemary Grilled Porcini Mushroom, Pea Shoots and Grana Padano D.O.P.

- Castelnuovo, Amarone della Valpolicella, D.O.C.G. ‘17 -

- Massimago, Amarone della Valpolicella, D.O.C.G. ‘16 -

Secondo

Grilled Tenderloin of Beef, Huckleberry Demi-Glace, Parmigiano Roasted Romanesco, Micro Parsley and Rosemary Spaghetti Squash

- Massimago, Amarone della Valpolicella, D.O.C.G. ‘16 -

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