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REDS & WHITES OF NORTHERN ITALY
Reception
Tray Passed Antipasti
Tomato Burrata Crostini
oven roasted crostini with creamy burrata, sun-ripened heirloom
tomato, fresh basil and a drizzle of aged balsamic
Cheese Puff....Shhh
Wildest's most secret and coveted recipe.
Let them know what you think.
San Marzano Meatball
hand rolled meatball nestled in a slow-simmered San Marzano tomato
sauce,with garlic, fresh basil, good olive oil and a whisper of chili
King Trumpet Mushroom "Calamari"
crispy king trumpet mushrooms, perfectly seasoned and fried to a
a golden finish. Served with a rich San Marzano tomato sauce and a
zesty plant based wasabi aioli and topped with fresh microgreens
Wine Pairing - Rauis Pinot Nero Rosato Brut - Friuli-Venezia-Giulia, Italy
Characterized by a pale pink color and a fine perlage, it offers fresh notes of
red fruits and citrus on the nose, while on the palate it is lively and bright.
REDS & WHITES OF NORTHERN ITALY
WINE DINNER
FIRST COURSE
Charred Grape and Burrata Salad
with Lemon Vinaigrette
charred red grapes, creamy burrata and wild baby arugula, finished with
toasted pecans, lemon vinaigrette and a drizzle of balsamic glaze.
A perfect interplay of sweet, creamy, and tangy notes.
Wine Pairing - La Mesma Gavi di Gavi DOCG "INDI" 2018 - Piemonte, Italy
Bright white flowers and pear on the nose, the palate offers apricot and
white stone fruits, with the almond finish associated with the
Cortese grape. Made by women winemakers, using indigenous yeast,
and organic, sustainable farming.
SECOND COURSE
Ricotta Stuffed Squash Blossoms
delicate squash blossoms tempura-fried with a light crunch.
stuffed with whipped ricotta and drizzled with local honey
and finished with microgreens from the Coachella Valley
for a fresh finish
Wine Pairing - Franco Toros Friulano 2020 - Collio, Friuli-Venezia-Giulia, Italy
Crisp notes of white peach, pear, and ripe apricot, perfectly balanced by a delicate and characteristic
scent of almond. Dry with a distinct, saline minerality and an enveloping finish.
ENTRÉE COURSE
Pan-Seared Branzino
with Lemon & Spring Pea Risotto
crispy skinned mediterranean branzino over a creamy lemon
and spring pea risotto, finished with brown butter and charred
lemon for balance.
Wine Pairing - Benotti Rosavica Langhe Nebbiolo 2021 - Piemonte, Italy
Light in color with notes of tart cherries, cedar, violets and herbs. The palate is
beautifully balanced and supple with just enough tannins to give it structure.
DESSERT COURSE
St. André Triple Cream Brie
with Bitter Chocolate & Fig Jam
Decadent St. André triple cream brie, finished with a slice of bitter dark chocolate,
a spoonful of housemade fig jam, and a bright pop of orange. A sophisticated end
to the evening, balancing creamy, nutty, and sweet-bitter notes in perfect harmony.
Wine Pairing - Rauis Cabernet Franc 2018 - Friuli-Venezia-Giulia, Italy
In the glass the wine has a garnet and ruby red color. Aromatics of cherry, strawberry, roses
and herbal notes fill the air. Flavors of black cherries, dark berries and spice fill the palate.
The wine is silky and pure with finesse and elegance.
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