A Taste of Maremma with Giulio Parentini

First Course:

Arugula with Lemon Vinaigrette, Rabbit Confit Crostini and Aged Asiago paired with Moris Farms Vermentino 2017

Second Course:

Seared Branzini, Grilled Polenta, Mediterranean Seafood Nage, Tableside Bottarga paired with Moris Farms Rosamundi Rose 2018

Third Course:

Braised Venison and Ground Wild Boar Ragu, Chef's Selection of Wild Mushrooms paired with Moris Farms Avvoltore 2013

Fourth Course:

Tangerine Sabayon, Sponge Cake, Macerated Strawberries paired with Moris Farms Scalabreto NV

A Taste of Maremma with Guilio Parentini.png