First Course Masca del Tacco Sparkling Rosé Ro’Si Endive & Green Grape Salad A medley of Belgian endive and local mixed greens, paired with sweet green grapes, creamy Gorgonzola dolce, and toasted walnuts, finished with a citrus-honey vinaigrette Second Course Masca del Tacco Minutolo Tuna Carpaccio Pounded yellowfin tuna, citrus vinaigrette, fresh herb gremolata, red onions, crispy fried capers, and local microgreens Third Course Masca del Tacco Susumaniello Roasted Butternut Squash Lasagna Layers of handmade pasta, roasted butternut squash, creamy ricotta, and Parmesan spinach béchamel sauce. Pan-seared until golden and finished with an airy Parmesan foam Fourth Course Masca del Tacco Lu’Li Primitivo – Limited Edition Wagyu Filet Perfectly seared Wagyu filet served with a medley of herb-roasted fingerling potatoes and finished with a red wine demi-glace. Accompanied by arugula and shavings of aged Parmesan Fifth Course Masca del Tacco Lu'li Appassite Bosco Nero Mousse Cake A decadent chocolate cake base layered with silky chocolate and amarena cherry mousse, crowned with amarena cherries, chocolate shavings, and fresh micro mint
|