first course
VANILLA CASHEW SALAD
with mixed greens, pomelo, green apple vinaigrette
paired with
BIANCO FIORDALISO
made from the grapes of two types of vine native to Umbria, Grechetto di Todi and Trebbiano Spoletino
second course
BEEF TARTARE
with early harvest extra virgin olive oil, chive, smoked parmesan, shallot, thyme, garlic
paired with
ROSSO MELOGRANO
made from the combination of typical, local Sangiovese grapes, Merlot grapes and authentic Montepulciano grapes
FENNEL LEEK SOUP
with plum chips
paired with
ROSSO ROCCAFIORE
made from typical, local Sangiovese grapes
fourth course
ALMOND ENCRUSTED WALU
with cinnamon bulgar wheat, vanilla balsamic reduction
paired with
PROVA D’AUTORE
made from three types of grape, Sangiovese, Sagrantino and Montepulciano
fifth course
SWEET CHILI GLAZED PINEAPPLE
with coconut-ginger custard
paired with
FIORFIORE BIANCO
made from the grapes of Grechetto vines, the historic vines native to the area around Todi
ALMOND ENCRUSTED WALU
with cinnamon bulgar wheat, vanilla balsamic reduction
paired with
PROVA D’AUTORE
made from three types of grape, Sangiovese, Sagrantino and Montepulciano
SWEET CHILI GLAZED PINEAPPLE
with coconut-ginger custard
paired with
FIORFIORE BIANCO
made from the grapes of Grechetto vines, the historic vines native to the area around Todi
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