A taste of Veneto
AntipastoRoasted Bell Peppers, Grilled Tomatoes and Zucchini, Black Olives, Bocconcini Cheese with Fresh Basil and Tarragon and Cured Meats
Tommasi Chiaretto 2007
1st Course
Lightly dusted and pan-fried Tilapia on Grilled Yellow Frisée Lettuce topped with a shaved fennel slaw
Tommasi Soave Classico Vigneto Le Volpare 2007
Prà Soave Classico 2006
Lemon Sorbet
2nd Course
Penne with Roasted Garlic and Wild Woodland Mushrooms in a Rosé finished with Cracked Black Pepper and Chives.
Tommasi Valpolicella Classico Superiore Ripasso, Zenato Valpolicella Superiore Ripassa
Ginger Yogurt in Cucumber cups
3rd Course
Roasted Leg of Lamb seasoned with a Rosemary salt and cracked Black Pepper, stuffed with Ripasso poached plums, dates and figs. Served with a marbled Polenta and a sauté of julienne carrots and green beans.
Le Ragose Amarone Della Valpolicella Classico 2003
Tedeschi Amarone Della Valpolicella Classico
Dessert
Cheese Board with Gorgonzola, Pecorino and Asiago Cheeses, Fresh seedless Grapes and Honeycomb
Roncolato IL Fiore Recioto Di Soave 2003
