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

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- Masi, “Masianco” Pinot Grigio delle Venezie, D.O.C. ‘22 -

Antipasto

Seared Jumbo Sea Scallop, Local Mutsu Apple-Shallot Compote, Micro Leeks and Acacia Honey

- Masi, “Masianco” Pinot Grigio delle Venezie, D.O.C. ‘22 -

- Masi, “Bonacosta” Valpolicella Classico, D.O.C. ‘20 -

Primo

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

- Masi, “Bonacosta” Valpolicella Classico, D.O.C. ‘20 -

- Masi, “Brolo Campofiorin” Rosso del Veronese, IGT, ‘19 -

Risotto

Amarone Risotto, Rosemary Roasted Porcini Mushrooms, Pea Shoots and Grana Padano D.O.P.

- Masi, “Brolo Campofiorin” Rosso del Veronese, IGT, ‘19 -

- Masi, “Costasera” Amarone della Valpolicella Classico, D.O.C.G. ‘18 -

Secondo

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

- Masi, “Costasera” Amarone della Valpolicella Classico, D.O.C.G. ‘18 -

- Masi, “Angelorum” Recioto della Valpolicella Classico D.O.C.G. ‘16 -

Dolce

Belgian Chocolate Mousse and Chambord Bombe

- Masi, “Angelorum” Recioto della Valpolicella Classico D.O.C.G. ‘16 -

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$130 per person does not include tax or gratuity

Chef de Cuisine John Mechling

Executive Chef Michael Annandono