Northern Italian Winter Feast

Menu

• Hors d’Oeuvre
  • Bison Tartare with Alba Truffle Shavings, Poached Quail Egg, and Grilled Belgian Endive
  • Crispy Maine Lobster with Chickpea–Mint Tempura and Arugula–Lemon Oil Pesto 
  • Tomato–Caper Bruschetta
  • Duck Prosciutto with Wild Cherry–Barolo Marmalade and Sicilian Pistachios on Crostini
  • Gaeta Olive and Roasted Tomato–Stuffed Baby Artichokes
  • Champagne Taittinger La Française Brut Réserve NV
  • Paolo Scavino Sorriso Langhe Bianco 2011
  • Mirafiore Barbera d’AlbaSuperiore 2009
• Dinner
  • Seafood Trio > Branzino with Micro-Basil, Shaved Fennel, Orange Oil, and Taggiasche Olive Pesto; Jumbo Red Prawn with Celery, Sweet Onions, Baby Chicory, and Broccoli Purée; Sea Scallops with Lavender Microgreens, Speck Prosciutto, and Chilled Tomato Coulis
  • Coppo La Rocc a Gavi 2011
  • Culatello Prosciutto–Wrapped Tomino Cheese with Crispy Black Winter Truffle Polenta and Aged Truffle–Balsamic Sauce 
  • Produttori del Barbaresco 2008
  • Chestnut Fettuccine with Sautéed Fennel, Guanciale, and Taleggio–Butternut Squash Fondue 
  • Marcarini Brunate Barolo 2008
  • Roasted Petite Veal Chop with Black Truffle–Potato Gatto and Porcini–Veal Demi-Glace
  • Michele Chiarlo Tortoniano Barolo 2007
  • Blood Orange Risotto Gelato with Bourbon, Caramel, and Vanilla Sauce and Orange Garnish
  • Champagne Laurent-Perrier Demi-Sec NV