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

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- Allegrini, Lugana Oasi Mantellina, D.O.C. ‘23 -

Antipasto

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

- Allegrini, Lugana Oasi Mantellina, D.O.C. ‘23 -

- Allegrini, Valpolicella, D.O.C. ‘22 -

Primo

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

- Allegrini, Valpolicella, D.O.C. ‘22 -

- Allegrini, Palazzo della Torre, Veronese IGT, ‘21 -

Risotto

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

- Allegrini, Palazzo della Torre, Veronese IGT, ‘21 -

- Allegrini, Amarone della Valpolicella Classico, D.O.C.G. ‘19 -

Secondo

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

- Allegrini, Amarone della Valpolicella Classico, D.O.C.G. ‘19 -

Dolce

Belgian Chocolate Mousse and Hazelnut Bombe

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$125. per person does not include tax or gratuity

Chef de Cuisine John Mechling

Executive Chef Michael Annandono