| First Course La Gioiosa Prosecco Rose,Veneto, Vini DOC Strawberry Bruschetta Toasted sourdough bread, whipped ricotta, strawberries bruschetta and aged balsamic drizzle
Second Course Crede Brut, Valdobbiadene, Prosecco Superiore DOCG Cockle Clam Stew Cockle clams sautéed in a garlic and herbs cooked in a tomato white wine broth, served with crispy pizza shards
Third Course Concerto, Lambrusco Reggiano DOC Spicy Tomato Sausage Ragu Radiatore pasta tossed with a spicy tomato sausage ragu, pan jus, herb crumbs and grated parmesan cheese
Fourth Course Ca Del Bosco, Franciacorta, Vintage Collection Sea Scallops Pan seared diver scallops, corn butter pure, roasted fire corn, herb oil and lemon sage gremolata
Fifth Course Ceretto Moscato D Asti DOCG Berry-Layered Mousse Cake Vanilla bean sponge cake, white chocolate and raspberry mousse topped with wild berry compote garnished with fresh berries
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