Menu
1st Course – Scallops, Mussels, and Shrimp in a Robust Tomato Sauce
Wine – Palladio Chianti, Tuscany, Italy, 2014
2nd Course – Gnocchi Sardi
Delicate Handmade Pasta Tossed in a Light Sauce Flavored with Sea Urchin Roe and Cured Egg
Wine – Argiolas Costamolino Vermentino, Sardegna, Italy, 2014
3rd Course – Braised Veal with a Natural Pan Sauce,
Crisp-Seared Veal Liver, Charred Radicchio, Grilled Polenta, and Crispy-Fried Herbs
Wine – Zenato Alanera “Super Veronese,” Veneto, Italy, 2012
4th Course – Compote of Poached Apples and Figs with Sweetened Ricotta and an Espresso Cookie
After Dinner Drink – Amaro Montenegro Herbal Liqueur, Emilia-Romagna, Italy