Guazzetto--Day Boat Scallops, Jumbo Prawns, Mussels & Calamari Served in Brodetto Di Vino Bianco Flavored with Organic Heirloom Tomatoes & Sweet Basil, paired with 2012 Amalaya Vino Blanco de Altura, Torrontes Riesling, Valle Calchaqui, Salta, Argentina
Risotto Al Savor--Arborio Rice Cooked with Prosciutto Di Parma, Organic Endive, Ricotta & Parmigiano-Reggiano with Walnut Gremolata, paired with 2011 Kenwood Vineyards & Winery Jack London Zinfandel, Sonoma Mountain
Brasato Di Maiale--Slow Cooked Pork Medallion Served in Sugo D'Arrosto Flavored with Porcini Mushrooms Garnished with Fontina Creamy Polenta & Winter Vegetable Ragu, paired with 2010 Matchbook Vineyard Tempranillo
Limone-Mirtillo Vol-Au-Vent--Puff Pastry Filled with Lemon Curd Topped with Organic Blueberries Served in Raspberry Coulis, paired with 2012 Ceretto Moscato d'Asti DOCG, Vignailoli di Santo Stefano
2014 02 13
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