Piedmontese Wine Dinner

Presented by Tenuta Carretta

Wednesday, May 9th, 2018. Hors d’Oeuvres at 6:30, Dinner at 7:00

Zuppa

Guarzetto-Piemontese Style Seafood Stew and Grilled Pesto Crostini
Tenuta Carretta, ‘Cayega’, Roero Arneis, D.O.C.G. ‘16

Antipasto

Prosciutto di Parma, Baby Arugula, Buffalo Mozzarella and Vincotto
Tenuta Carretta, Malgra ‘Bivicisu’, Barbera ‘16

Pasta

Basil-Infused Tagliolini, Heirloom Tomatoes and Parmigiano Reggiano
Tenuta Carretta, ‘Podio’, Nebbiolo, D.O.C. ‘15

Primo

Scalloppine of Veal Tenderloin, Fried Sage, Broccolini and Tallegio, D.O.P.
Tenuta Carretta, Malgra, ‘Monciraldo’, Barbaresco, D.O.C.G. ‘10

Secondo

Grilled Tenderloin of Beef, Nebrodini Bianco Mushrooms, Braised Ramps and Black Truffle Risotto
Tenuta Carretta, Cannubi, Barolo, D.O.C.G. ‘11

Dolce

Brachetto Zabglione and Fresh Berries
Tenuta Carretta, Malgra, ‘La Sera’, Ambrosia, ‘15

 $70.per person does not include tax or gratuity

Executive Chef - Michael Annandono
Chef de Cuisine - John Mechling