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July 11
Hors D'ouevre
SALMON CRUDO
Blueberry Gastrique/ Basil/Orange Supreme/ Frisee
ROASTED CAULIFLOWER HUMMUS
Fried Garlic/ Pistou/ Pita
HONEY & GOAT
Pistachio/Local Honey/ Apricot
Nebbia Valdobbiadene Prosecco, Superiore Millesimato, 2017
first course
STUFATO DI FUNGO
Mushroom melange/ Root Vegetables/Sunchoke Crisps/ Bulgur Wheat
Marco Donati, Centa Pinot Nero, 2018
second course
AGNELLO ARROSTO
Chickpea/Fennel/Citrus Yogurt/ Pear Foam
Fratelli Vogadori,Amarone della Valpolicella Classico 2019
third course
CHOCOLATE TRUFFLE
cherry reduction/ berry dust
Fratelli Vogadori,Recioto della Valpolicella, 2017
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