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Menu |
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~ Reception - Hors d'Oevres ~ |
| Lamb Skewers with minted pesto |
| Homemade Rosemary "chips" with sun dried tomato, caper & goat cheese spread |
| Cool Cucumbers with wasabi caviar |
| Matching Wine: Montelliana Prosecco |
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~ First Course ~ |
| Creamy Celery Root Soup |
| with caviar crouton |
| Matching Wine: I Feudi di San Gregorio Fgalanghina 2004 |
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~ Second Course ~ |
| Marinated tuna Carpaccio |
| rolled in an herb & sesame seed mix served with pesto-soy sauce and micro greens |
| Matching Wine: Galea Schiava 2003 |
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~ Third Course ~ |
| Grilled Marinated Quail |
| with a Seasonal veal stuffing served with port sun dried cherry reduction sauce |
| Matching Wine: Coltibuono “Cancelli” Sangiovese/Syrah 2003 |
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~ Dessert ~ |
| Flourless Chocolate Amaretto Cake |
| with a cool raspberry coulis and mint tuile biscuits |
| Matching Wine: Nardini Tagliatella Grappa |
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