Hors d’ Oeuvres

Arancini and Truffle Cream
Crostini with Artichoke Espuma
Crimini Mushrooms Stuffed with Ricotta and Spinach

Antipasto

Ora King Salmon Torte, Baby Arugula, White Peach Emulsion and Amarone Glaze
Gini, Soave Classico, D.O.C.

Risotto

Amarone Risotto, Grilled Nebrodini Bianco Mushrooms and Grana Padano D.O.P.
Massimago, Valpolicella, D.O.C.

Primo

Grilled New Zealand Lamb Chops, Parmigiano Roasted Cauliflower and Red Currant-Amarone Reduction
Remo Farina,Valpolicella Ripasso, Classico Superiore, D.O.C.

Secondo

Braised Beef Shortribs, Dried Washington State Cherries, Rosemary Spaghetti Squash and Fried Leeks
Massimago, Amarone Della Valpolicella, D.O.C.G. ‘11
Conte Gastone, Amarone Della Valpolicella, D.O.C.G. ‘11

Dolce

Triple Chocolate Mousse Torte
Le Ragose, Recioto Classico, D.O.C.G.

$100.00 per person does not include tax or gratuity

Executive Chef  
Michael Annandono

Chef de Cuisine
John Mechling