| First Course Lacryma Christi Vesuvio DOC Bianco Octopus Carpaccio Thinly shaved Spanish octopus, citrus vinaigrette, baby arugula and pickled spring beets topped with parmesan fricco
Second Course Falanghina Del Sannio DOC Risotto di Mare Saffron scented arborio rice cooked in a parmesan reggiano broth, prince edward island mussels, cockle clams, creamy meyer lemon butter sauce and crispy capers
Third Course Lacryma Chisti Vesuvio Rosso Pasta alla Genovese 12-hour braised short rib in a barolo wine sauce, over-sized paccheri pasta and shaved pecorino romano
Fourth Course Irpinia Aglianico Pesce All'Acqua Pazza Olive oil poached wild halibut served over a fennel potato puree with a kalamata olive & red wine tomato sauce
Fifth Course Radici Taurasi Torta Caprese Almond studded flourless dark chocolate cake with frutti di bosco gelato and caramelized turbinado sugar |
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