BRODETTO CON CANNOLICCHI
A light and flavorful broth with razor clams

PETTO D’ANATRA CON VINO ROSSO E ACETO BALSAMICO CON POLENTA AL TARTUFO
Pan seared duck breast finished with red wine and balsamic reduction
served with creamy Truffle Polenta

RISOTTO AL AMARONE CON RADICCHIO A LEGNO E GORGONZOLA DOLCE
Risotto cooked in Amarone wine, wood fired radicchio and sweet gorgonzola

OSSOBUCCO DI VITELLO ALLA PEARÀ
Braised veal shank over a bone marrow infused sauce of black
pepper, rich stock and breadcrumbs served with root vegetables

DOLCI
Pandoro & Baci di Giulietta e Romeo