Reception
Mosnel, Franciacorta, Brut Nature, NV
Chef’s selection of shared appetizers
First Course
Tamellini, Soave, 2022
Arancini alla Milanese
Saffron risotto stuffed with mozzarella served with a garlic aioli and grated cheese
Second Course
Ca' La Bionda, "Casal Vegri", Valpolicella Clásico Superiore
Tortellini in Brodo
Four cheese tortellini in a veal broth. Topped with fresh Italian herbs
Main Course
Ca' La Bionda, Amarone "Vigneti di Ravazzol", 2017
Pan Seared Duck
Pan seared duck breast in a blood orange rhubarb demi-glace
Served with crispy pressed polenta and roasted spring vegetables
Dessert
Ca' La Bionda, Recioto della Valpolicella, 2015
Tiramisu Panna Cotta
Espresso milk custard, whipped zabaione, chocolate shavings, savoiardi cracker
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