1st Course
Fritto Misto
Lemon Aioli

Wine-Le Vigne Di Zamo No Name Friulano, Friuli Venezia Giulia
“Le Vigne Di Zamo No Name Friulano is a dry white wine. This friulano wine was a little more creamy in feel than others, so that I would mark the body as somewhere around medium – to medium (in white wine terms anyway). The acidity was more on the medium + side, and the alcohol, while on the upper end, was in a normal range.
I detected flavors very similar to the nose on the palate: apricot, pear, yellow apple. On the palate, I tasted the typical minerality found in friulano wine and a hint of almond that I did not pick up on the nose. I kept writing honey down (don’t confuse this with being sweet) and circling it. Maybe the flavor is something else, but it kept making me think of my locally purchased wildflower honey taste.”

2nd Course
Pasta al Forno

Wine-Cottanera Rosso “Barbazzale” Etna DOC, Sicily
“On the nose, aromatic scents of raspberries, blackberries and wildflowers intertwine with mineral shades.The palate is fresh and aromatic, balanced by good tannins.”

Entrée
Trieste Goulash
Polenta

Wine-Liz Neris Cabernet Sauvignon IGT, Friuli Venezia Giulia
Color-Intense ruby red.
Perfume-fruity and floral, with hints of red fruits.
Taste-elegant, persistent, round and with important tannins.

Dessert
Gianduja
Chocolate-Hazelnut Mousse

$45 per person