ASPARAGI ALLA BOSCAIOLA
Fresh asparagus shoots, shallow fried in garlic butter, served on a bed of rocket and topped with a softly boiled egg and pecorino cheese shavings, drizzled in a homemade green pesto.
SOAVE CLASSICO, SAN MICHELE, CA’RUGATE FROM VENETO
Floral and delicate with spicy pineapple and peach flavours, complimented with a touch of almond through to a crisp and zesty finish.
Locally sourced rack of lamb, seasoned with sweet chillies, crushed garlic and rosemary, then roasted in a Barbera red wine. When pink, the cutlets are then sliced and finished in the pan in their own juices, allowing the red wine to reduce itself, to create a lovely rich sauce.
AMARONE DELLA VALPOLICELLA, CA’RUGATE, FROM VENETO
A gamey, elegant yet restrained style of Amarone with lovely raisiny red fruits through to a lingering and fine finish.
A light sponge soaked in Amaretto liqueur, layered with a whipped vanilla cream, topped with Amaretti biscotti and drizzled in a milk chocolate sauce.
VIN SANTO FROM TUSCANY
Made with white Trebbiano grapes, sweet nutty tones, followed with a honey and raisin finish.