Menu + wine pairing; the amuse and there will be a platter of crudo per table.
| Amuse bouche |
| Bluefin Tuna, pomme puree, scallion, fresno chili-Gruner Veltliner 2008 Knoll Schutt |
| Seasonal fish velouté, new potatoes-Sherry – NV César Florido Jerez-Xérès-Sherry Palo Cortado Peña del Aguila |
| Bucatini all’amatriciana, aragosta, cannolichiSusucaru Cornelissen Rose 2012 |
| Casarecce oxtail alla vaccinaraGaja Conteisa 1999
Gaja Conteisa 1996 |
| Sea Urchin & smoked Foie Gras, friséeChateau Coutet Sauternes 2005 |
| Colorado lamb chop, parmesan cream, porcini, trufflesBarolo Ceretto Prapo 1982 |
The bride doesn’t like lamb so will be making her a a special pasta course – tagliatelle w/ porcini & white truffles.
then a Château Léoville-Barton 2000 for shits and giggles…
I’m also bringing a mixologist during cocktail hour, along with a pretty awesome raw bar. 🙂 Pictured here: smoked lardo, melted… w/ bourbon