
The meal starts with Fire roasted Scamorza , cherry tomatoes and olive oil pesto paired with a Cabreo La Pietra
Chardonnay. This is followed by Prosciutto wrapped Yellow Fin Tuna, wild mushroom vinaigrette. This pairs excellently with a Nozzole
Chianti Classico Riserva. The third course features Osso Bucco filled ravioli, Cabreo “Il Borgo” sauce. A Cabreo “Il Borgo” makes a great pair
for this course. The evening ends with Spice
roasted Rack of Lamb, caramelized fennel, spring onions and calamata olives. This is the perfect companion for a Nardi Brunello di Montalcino.
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