Antipasto:

Minestrone di castagne:
Classic Venetian soup with chestnut, cannellini beans, potatoes, carrots,
celery, onions, garlic, sage, rosemary, cabbage and Extra virgin olive oil
Wine: Amarone “Bertani” 1999

Pasta :

Tagliatelle all’amarone:
Sandra home made amarone tagliatelle tossed with wild board and
cranberries sausage, onions, rosemary, Verona’s radicchio and
toasted hazelnut in a light cream sauce
Wine: Amarone “Bertani” 1980

Secondo di Pesce :

Spigola al balsamico:
Pan seared fresh filet of Chilean sea bass with herbs, pinoli nuts,
resins and fish broth in a refined barrel aged Balsamic vinegar sauce
Wine: Amarone “Bertani” 1975

Secondo di Carne:

Gambe di anatra brasate all’amarone :
Braised duck legs with onions, celery, carrots, bay leafs,
dice bacon, cinnamon, thyme leaves, extra virgin olive oil
And tomato paste, innaffiate with amarone
Wine and served with polenta
Wine: Amarone “Bertani” 1962

Dolce:

Zuppetta di amarone con frutti di bosco e gelato:
Fresh mix berries marinated with amarone wine brule’ and
Served with home made fior di latte ice cream
Wine: Recioto della Valpolicella “Bertani” 2000