| First Course Bertolani "Spergolino" Spergola Di Scandiano DOC Charred Octopus Grilled Spanish octopus, sweet potato puree, pesto Calabrese rosso, crispy diced potatoes
Second Course Cascina del Colle “Aimé” Pecorino Superiore, Abruzzo DOC Acorn Squash Burrata Oven-roasted acorn squash, torn burrata, basil pesto, and toasted walnuts
Third Course La Kluva "Rouge de Vallee", Valle D’Acosta Lamb Meatball Pomodoro sauce, salsa verde, feta cheese, toasted sourdough bread
Fourth Course Conti Zecca, “Nero”, Puglia (Salento Rosso IGT/Salento Region) Italian Beef Stew Slow-cooked braised beef in a tomato red wine demi, creamy parmesan polenta, gremolata
Fifth Course Bertolani, "Lambrusco Oro", Regiano Lambrusco Campfire S’more Pavlova Baked Italian meringue filled with dark chocolate mousse, hazelnut gelato, graham cracker crumble, marshmallow fluff |
No comments:
Post a Comment