Charcuterie with Jamón Ibérico and Manchego Curado Red Schooner by Caymus, Voyage 5 – Mendoza / Napa Valley
Appetizer – Beef Carpaccio, shrimp with canelli bean salad Pinot Grigio, Jermann
Soup – Tuscan mushroom soup with rosemary and local oyster mushrooms Pinot Noir, Diora La Petite Grace
Main – Osso Buco Veal shanks in a vegetable red wine sauce over saffron rice Amarone, Bertain, Vila Arvedi
Dessert – Whipped almond ricotta cannoli with crispy pizelle cookie shell drizzled with Sicilian Salerno sauce Moscato
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