Monday, October 30th, 2017. Hors d’Oeuvres at 6:30, Dinner at 7:00

Hors d’ Oeuvres

Arancini and Truffle Cream
Crostini with Artichoke and Truffles
Crimini Mushrooms Stuffed with Ricotta and Truffle

Antipasto

Lobster and Asparagus White Truffle Soup with Scallops and Shaved Truffles
La Smilla, Gavi di Gavi

Primo

Pumpkin Gnocchi, Truffle Cream, Parmigiano Reggiano and Shaved Truffles
Rocche Costamagna, Barbera D’Alba, Superiore, D.O.C.

Insalata

Muscovy Duck, Endive and Arugula salad with Nebbiolo-Shallot Vinaigrette and Shaved Truffles
Boffa, Barbaresco Paje, D.O.C.G.

Secondo

Prosciutto Wrapped Wild Boar Chops, Barolo Glaze, Fried Leeks, Sugar Snap Peas, Spaghetti Squash and Shaved Truffles
Franco Conterno, Barolo Riserva, D.O.C.G.

Dolce

Chocolate Mousse Bomb
Cocchi, Barolo Chinato

$120 per person does not include tax or gratuity

Executive Chef - Michael Annandono

Chef de Cuisine - John Mechling