V E N E T O spring time in the Veneto April 2015 il menu HALIBUT con asparagi pan seared Alaskan halibut, sweet basil, white & green asparagus, extra virgin olive oil i vini the Wines of VENETO BOCELLI, PROSECCO NV prosecco DOC fruit & floral aromas, lemon crème, peach, crisp, juicy PIEROPAN, SOAVE CLASSICO 2013 garganega 85%, trebbiano 15% DOC ripe white peach, minerals, pear, honeydew melon, smooth RISOTTO primavera creamy carnaroli rice, sweet peas, artichokes, asparagus, parmigiano–reggiano POLENTA con ai funghi baked polenta, sautéed mushrooms, Monte Veronese fonduta, grana padano VITELLONE in bollito slow poached young beef in red wine & onions, sauces :: peara, rossa, verde TIRAMISU di limoncello lemon mascarpone cream tiramisu, limoncello, candied lemon Chef REMO FARINA, VALPOLICELLA SUPERIORE RIPASSO 2013 corvina 65%, rondinella 20%, molinara 5% +10% DOC black cherries, prunes, spice, licorice, long finish . INAMA “PIU”, CARMENERE 2008 carmenere 70%, merlot 30% dark cherries, damson plums, cocoa, violets, elegant TENUTA OLIM BAUDA “CENTIVE”, MOSCATO D’ASTI 2013 moscato DOC muscat grape, apple tart, tangerine, refreshing
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