Friday, 5th November 2004

7:30 PM – APÉRITIF

8:00 PM – DINNER

Lounge Suit

Canapés - Apéritif

‘Rossj-Bass’ 2002

Ménu Dégustation

Insalatine di Triglie su Insalata Riccia, Pinoli e Uvetta Secca Blanc
Quick Seared Fillet of Red Mullet on Salad Frisee, Pine Nuts and Raisin
Gaja & Rey Chardonnay 2000

Tartar di Manzo con Valeriana e Tartufo Bianco d’Alba
Beef Tartar with Valerian and White Truffle d'Alba
Promis 2002

Ravioli di Baccalà con Cipolla Stufata e Bottarga di Muggine
Dried Cod Ravioli with Braised Onions and Murray Eel
‘Gromis’ 1999
Brunello di Montalcino ‘Rennina’ 1999

Mailalino da Latte Arrosto con Cipolle Stufate e Peperonata
Italian Style Roasted Baby Milk Fed Pork, Stewed Onions and Peperonata
‘Magari’ 2001
‘Ca’Marcanda’ 2000

Stracotto con Coperta di Manzo e Funghi porcini con Polenta Fritta
Beef Stewed with Porcini Mushrooms and Polenta Cake
Barbaresco 1989

Formaggio di Pienza Stagionato Riserva
Aged Pienza Cheese Riserva
Langhe Rosso ‘San Lorenzo’ 1989

Semifreddo al Croccante con Salsa di Lamponi
Semifreddo with Nugat ‘Croccante and Raspberry Sauce’

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