V E N E T O
Springtime in Venice MAY 2012

il menu

RISOTTO nero
creamy carnaroli rice, sautéed shrimp, calamari, mussels, scallop

ANITRA con cipollini
roasted duck breast, baked polenta, sweet & sour onions, radicchio

RABARBARO con mandorle
sweetened mascarpone, rhubarb compote, ladyfinger savoiardi, candied almonds

i vini

tasted in Luigi Bormioli “Atelier” stemware

ORNELLA MOLON, PROSECCO   NV

medium bodied sparkling from prosecco grapes,
fruit & floral aromas, apple & pear, citrus blossoms,
crisp juicy finish

ORNELLA MOLON, PINOT GRIGIO   2009

medium bodied white from pinot grigio grapes,
fruit & floral aromas, sun-dried hay,
fruity, crisp finish

ORNELLA MOLON, SAUVIGNON BLANC   2009

full bodied white from sauvignon blanc grapes,
ripe fruit, pineapple, green pepper, sage,
elderflower, tangy fresh finish

ORNELLA MOLON “EROS”  2008

medium to full bodied red from pinot noir &
malbec grapes, violets, raspberry & blackberry,
velvety, long fruit filled finish

MACULAN “DINDARELLO”  2008

full bodied, pleasantly sweet moscato,
fresh lemon-lime aromatics, pineapple,
bright & fresh fruit flavors, medium sweet finish