Italian Menu Project – Lombardy

Our Lombardy Menu takes the shape of 5 different pastas sandwiched between a Fresh Mozzarella Amuse and a Tiramisu for Two:

Casunziei Ampezzani w/ beets, poppy seed and mimosa vinegar

Malfadine with Pine Nut Butter, pickled fennel and spruce oil.

Short Rib Caramelle with horseradish and dill

Smoked Sweetbread Tortelloni with bone marrow broth and chili oil

Maltagliati with scallop “bottarga”

$75/pp – Vegetarian Option Available.

To be accompanied, should you choose, by a Lombardy wine flight.  $20/pp

Bonomi Franciacorta Brut (Chardonnay) – Produced Methode Champenoise, with only a small dosage, this is a rich, yeasty, apple driven sparkler with a chalky minerality.

Costaripa Rosato ’16 (Groppello, Marzemino, Sangiovese, Barbera) – Produced with indigenous varietals, this is a full-bodied, dry rose with the funkiness of Lombardy’s aged cow’s milk cheeses.

Averoldi ‘Notorius’ ’15 (Groppello) – From the shores of Lake Garda (above), along with the Rosato, this shows what Groppello looks like as full-blown red.  Ashy notes of tobacco tempered by Cassis, Groppello makes a great wine to pair with our wood-grilled pork loin.

  • *All subject to change due to availability*