First Course Poggio Le Volpi, Frascati 2024 Rock Fish Crudo Calabrese Thin sliced chesapeake bay rock fish, citrus calabrian orange vinagrette, blood orange wedges, pickled shallots and shaved fennel
Second Course Poggio Le Volpi, Donnaluce 2022 Roasted Tomato Carpaccio Slow roasted heirloom tomato, pesto genovese, herb oil, aged balsamic galze and torn burrata
Third Course Poggio Le Volpi, Cesanese 2022 Mushroom Agnolotti Agnolotti stuffed with mixed roasted mushrooms, ricota, parmesan cheese cooked in a porcini mushroom sauce, pecorino foam
Fourth Course Poggio Le Volpi, Baccarossa 2019 Veal Shank 10 hours slow-cooked veal shank in a red tomato wine sauce served over risotto milanese finished with herb gremolata
Fifth Course Poggio Le Volpi, Roma Rosso Limited Edition 2019 Mango Panna Cotta Italian mango custard served with passion fruit granita and puffed risotto crumble garnished with mint glaze |
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