Reception
Passed Hors d'oeuvre
Parmesan mousse on crostini / Tempura shrimp miso lemon sauce / Cheesy polenta
Le Marchesine, Nitens Franciacorta Brut NV
1st Course
Crab Risotto, carrot puree and fried rosemary leaves
Fattoria La Rivolta, Coda di Volpe 2021
2nd Course
Pasta with shrimp in a saffron fennel sauce
Bovio, Il Ciotto Barbera d'Alba 2021
3rd Course
Osso Bucco in red wine sauce, braised fennel bulb, potato pearls
Bartolomeo, Barolo Altenasso 2018
Dessert
Cheese torte with dried fig compote
Braida, Brachetto D'Acqui 2022
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