Antipasto: Potato Leek Soup with crispy Pancetta
Wine: Pinot Bianco Alto Adige Tramin 2010
Primo Corso: Spinach Fettuccini, Sun-Dried Tomatoes and Goat Cheese Fondue with roasted Prawns
Wine: Morellino di Scansano Le Pupille 2009
Piatto di Portata: Rack of Wild Boar marinated in apple cider, mustard rubbed, Rosemary scented apples, Polenta Coins
Wine: Cormi (Merlot-Corvina blend) Valpolicella Zenato 2006
Dolce e Formaggi: Pomegranate Poached Pears with Gorgonzola
Wine: Nardini Amaro Felsina
