18-05-2022

Wednesday 18th mayNew York13th 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