Aperitif with
Italian antipasto with homemade pickled vegetables, speck, sorpressa and selection of cheeses.
Vegetarian alternative: no speck and soppressa.
Paired with - SPARKLING WINE Prosecco Valdobbiadene DOCG CANTINA TENCONI, Veneto.
Appetizers
Polenta, mountain cheese fondue, sautéed mushrooms and crispy guanciale. (Cured jowl pig).
Vegetarian alternative: no guanciale.
Paired with - PINOT NOIR 2016 DOC, COLLI ORIENTALI FRIULI – CASTELLO SANTANNA.
Pasta dishes
Paccheri pasta of braised venison with Amarone di Valpolicella, demi glass of the wine reductions.
Vegetarian alternative: vegetarian Paccheri with ricotta cheese, San Marzano tomato and basil.
Paired with - AMARONE CLASSICO DELLA VALPOLICELLA 2015, CONTRA' MALINI VENETO.
Secondi - Second Courses
Quails stuffed with walnuts, Served with potato cream sauce and black truffle.
Vegetarian alternative: Frico friulano
Paired with - PETIT VERDOT 2008, BOLGARI, CANTNA CHIAPINI, TOSCANA
Dessert
Warm winter pie served with English vanilla sauce and fresh fruits.