First Course Grechetto, “Colli Perugini”, D.O.C Pomegranate Oysters Chesapeake Bay oysters with a pomegranate granita, topped with balsamic caviar and micro salad
Second Course Grechetto, “Il Moggio” Risotto Cacio Pepe Italian arborio rice, cooked in a creamy black pepper broth, Parmigiano Reggiano cheese and cracked fresh black pepper, topped with herb frico tuile
Third Course Montefalco, Sagrantino, D.O.C.G Duck Ragu Slow-cooked duck ragu in a red tomato wine sauce, served over handmade egg pappardelle pasta, finished with grated pecorino cheese
Fourth Course L’Arringatore D.O.C Roasted Venison Italian herb crust roasted venison tenderloin, golden potato pavé, apple and butternut squash purée, and juniper red wine jus
Fifth Course Fontanella Rosato, I.G.T Apple Crumble Caramelized local apples, toasted butter crumbs, cinnamon gelato, and salted caramel sauce
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