First Course 2024 Falanghina Pompeiana DOP “Mariell” Zucchini Blossom Fried zucchini blossom filled with house-made whipped lemon ricotta, served with garlic-saffron aioli and finished with Parmesan cheese Second Course 2024 Lacryma Christi Del Vesuvio DOC Bianco “Fanesta” Risotto al Limone Creamy Carnaroli risotto simmered in fragrant lemon broth, finished with lemon butter, roasted baby zucchini, and crispy aged Parmesan Third Course 2023 Tenuta Le Lune, Campania Rosso IGP Pork Tenderloin Herb-crusted seared pork tenderloin, served over a creamy white bean ragù with salsa verde and crispy Prosciutto di Parma Fourth Course 2025 Lacryma Christi Del Vesuvio DOC Rosso “Muscari” Poached Lobster Tail Butter-poached lobster tail with sweet corn bisque, roasted cauliflower, sautéed baby spinach with aglio e olio, and caviar. Fifth Course 2019 Terre Celate Taurasi DOCG Pistachio Olive Oil Cake House-made pistachio and olive oil sponge cake, served with Italian vanilla bean cream and local fresh fig jam |