Wednesday 18th may – New York – 13th CHAPTER OF THE FLOWERING
PROGRAM
6.00 pm Inductions of the new Knights
7.00 pm Aperitif
7.30 pm Dinner
MENU
Mezze Course
Whipped Feta With Pistachio, Lemon, Honey
Charcuterie: Chef’s Selections
Alta Langa Brut Docg 2015 Valter Bera
Appetizer Course
Spanish Octopus With N’duja, Fingerling Potato, Watercress
Roasted Li Clams With Prosciutto Breadcrumb, Marjoram, Orange Butter
Burrata Di Bufala With Snap Peas, Lemon, Mint
Roasted Sunchokes With Asparagus, Feta, Marcona Almond
Langhe Bianco “Grey” 2019 Reva Sauvignon Gris & Sauvignon Blanc
Entree Course
Long Island Duck Quinoa Crust, Morello Cherry, Pistachio
Canary Island Branzino Beurre Blanc, Capers, Herb
Fingerling Potatoes Tahini Butter, Miso, Lemon
Cauliflower Colatura, Golden Raisins, Mint
Barbaresco “Ronchi” Docg 2018 Rocca Albino S.S.A. Barbaresco Etichetta Selezione Dei Cavalieri
Mid Course
Ravioli With Nettle, Black Trumpet, Stracchino
Cavatelli With Duck Sausage, Pesto Rosso, Pecorino Romano
Barbera D’alba 2019 Gianluca Colombo Segni Di Langa
Dessert
Selection Of Cheese: Pecorino Di Fossa, Alfa Tolman, Camembert
Barolo “Pisapola Docg 2016 Sobrino Edoardo Az. Agr. Diano D’alba Etichetta Selezione Dei Cavalieri
