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

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- Filadonna, Pinot Grigio, D.O.C. ‘25 -

Antipasto

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

- Filadonna, Pinot Grigio, D.O.C. ‘25 -

- Tedeschi, “Lucchine” Valpolicella, D.O.C. ‘25 -

Primo

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

- Tedeschi, “Lucchine” Valpolicella, D.O.C. ‘25 -

- Tedeschi “San Rocco” Valpolicella Ripasso Superiore, D.O.C. ‘22 -

Risotto

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

- Tedeschi “San Rocco” Valpolicella Ripasso Superiore, D.O.C. ‘22 -

- Acinum, Amarone della Valpolicella, D.O.C.G. ‘22 - & - Speri, Amarone della Valpolicella Classico, D.O.C.G. ‘20 -

Secondo

Braised Wagyu Shortrib, Spaghetti Squash, Pea Shoots and Huckleberry Glaze

- Acinum, Amarone della Valpolicella, D.O.C.G. ‘22 - & - Speri, Amarone della Valpolicella Classico, D.O.C.G. ‘20 -

Dolce

Chocolate Hazelnut Tartufo, Zabaione Gelato and Chocolate Ganache Heart

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$125. per person does not include tax or gratuity

Chef de Cuisine John Mechling

Executive Chef Michael Annandono