Join Michaelangelo’s for a special evening with great food and perfectly paired wine presented by Heidelberg. We look forward to seeing you August 25th. Hors d’Oeuvres will be served at 6:30 and dinner at 7:00 p.m.
Hors d’Oeuvres at 6:30, Dinner at 7:00
Antipasto
Burrata Cheese, Heirloom Tomatoes, Fresh Basil, Chianti Oil and Fig Vincotto
Torresella, Prosecco Rosé, D.O.C., NV
Primo
Prosciutto di Parma, Cantaloupe, Watermelon, Extra Virgin Olive Oil and Rosé Vinaigrette
AIX, Coteaux d’ Aix-en-Provence Rosé, AOP ‘20
Pasta
Lobster Ravioli, Lobster Claws, Rock Shrimp and Rosé-Tomato Cream Sauce
Acrobat, Oregon Rosé, ‘19
Secondo
Scaloppine of Veal Tenderloin, Fontina Cheese, Sautéed Spinach, Rosemary Roasted Fingerling Potato and Rosé-Huckleberry Reduction
CRIOS, Rosé of Malbec, ‘19
Dolce
White Peach Gelato and Luxardo Cherries
Tavel, Château D’Aqueria, Rosé, ‘19
$65 per person
Executive Chef
Michael Annandono
Chef de Cuisine
John Mechling