CAPPESANTE DEL NANTUCKET A ‘LIDO VENEZIANO
Marinated Nantucket bay scallops with Osetra caviar, lemon, chives and extra virgin olive oil
2003 Soave Classico, Leonildo Peropan, Veneto, Italia

PROSCIUTTO ‘LA QUERCIA’ CON BURRATA E PUREA DI DATTERI
Cured Berkshire pork with burrata cheese, date puree and wild arugula
2003 Chardonnay, Viberti, Piemonte, Italia

ARAGOSTA E PAGLIOLAIA CON PUREA DI FAGIOLI
Braised lobster and crisp dewlap with Umbrian white bean puree and spiced vinegar syrup
2004 Saint George-Moschofilero Rose, "Zoë!," Domaine Skouras, Argos, Greece

CANNELONI DI FAGIANO CON CASTAGNE
Handcrafted pasta filled with braised pheasant with Parmigiano Reggiano and toasted chestnuts.
2004 Charbono “Villa Andrianan-Napa Valley,” Summers Winery, Calistoga, California

TAGLIATA DI MANZO CON FEGATO ALLA GRIGLIA E BALSAMICO INVECCHIATO
Wood grilled prime strip steak with grilled calves liver, slow cooked cippolini onions, trumpet royale mushrooms and 50 year old balsamic vinegar
1999 Barolo, Vietti, Castiglione Falletto, Piemonte, Italia

SELEZIONE DI FORMAGGI
A selection of fine cheeses
10 Year Verdelho Madeira, Henriques & Henriques, Portugal

CREMA TIEPIDA DI CIOCCOLATO E CAFFE
Warm chocolate espresso cup with whipped cream and raisin pasticcini
2004 Dolce Stilnovo Rosso, Cantina Aurora, Piemonte, Italia