Reception Chef's Selection of Hors d'Oeuvres Zardetto Prosecco Non Vintage A blend of 95% Prosecco and 5% Chardonnay. Crystal clear with a hearty white foam and fine perlage. Fresh fragrant aromas and a delicately soft and harmonious taste are the hallmarks of this quintessential aperitif wine. First Course Butter-Braised Shelled Maine Lobster Saffron Risotto, Snow Peas and Kaffir, Gremolata Sauce Coppo Coste Bianche Chardonnay, Piedmont 2004 Made from 100% Chardonnay grown in varied vineyards around Canelli and Agliano. Malolactic fermentation is partially carried out. Costebianche reveals pale yellow hues with golden reflections and a bouquet of lemon accented by light vanilla and spice. The wine is soft and subtly buttery on the palate with toasty oak nuances and a long, pleasant finish Second Course Colorado Loin of Lamb Grilled Portobello Mushrooms and Basil, Wild Ramps, Sun-Dried Tomato-Lamb Jus Altesino Brunello di Montalcino Riserva 1999 WS 92 Lots of plum and dried fruits on the nose. Full-bodied, with chewy tannins and a very fruity finish. A rich wine that still needs bottle time. Best after 2006. 1,500 cases made Third Course Organic Beef Short Ribs Spring Napa Cabbage, Applewood-Smoked Bacon, Golden Beet Relish, Pommes Carrées Bruno Giacosa Barbaresco 1998 Made from 100% Nebbiolo from various vineyards in Barbaresco. This Barbaresco exhibits intense ruby red colors that fade to orange toward the rim. Black cherry, chocolate and cedar dominate the nose. The wine is bold and fragrant with several layers of rich fruit complemented with a touch of licorice on the palate. Cheese Course Chef's Assortment of Italian Cheeses Roberto Voerzio Barolo Vecchie Vite dei Capalot e delle Brunate Riserva 2000 WS 98 Incredible fruit in this wine, with wild aromas of Indian spices, berries and plums. Full-bodied, with chewy yet silky tannins and a fabulous finish of ripe fruits and spices that verge on leather. Powerful, yet in perfect proportions. One bottle per plant, from the oldest vines in Voerzio's holdings in the Capalot and Brunate vineyards. Best after 2012. 220 cases made. Dessert Asian Pear Tart Frangipane, Williams Pear Sorbet, Chocolate Syrup Maculan Torcolato, Veneto 2003 Made from 85% Vespaiolo, 10% Tocai and 5% Garganega grapes that have been naturally dried for 4 - 5 months before fermentation. This wine has a rich spicy flavor reminiscent of baked pears. It is also possible to pick up hints of apricots, honey, vanilla, cinnamon, nutmeg and hazelnuts. It is a succulent, luscious dessert wine, not too sweet as a result of perfectly balanced acidity. Petits Fours Coffee or Tea