COURSE 1
Zardetto Rose Spumante served with fork spun spaghetti in lemon and cashew butter with baby clams and red currant pesto
COURSE 2
Naia Verdejo served with ambrosia salad with melon, peach, pears, toasted marshmallow, shaved almond dust
COURSE 3
Garofoli Rosato served with pretzel crusted duck arancini with cherry compote, shaved parmesan
COURSE 4
Vietti Arneis served with lavender and almond rubbed pork tenderloin with spring vegetable succotash
DESSERT
Sauvage Rose from Gruet served with strawberry mousse truffle
