Date:
Saturday, April 26, 2008
Class Price:
125
Availability:
Sold Out
Grilling Artichokes brings out their sweetness which is enhanced with the orange Aioli. The lamb shanks cook slow for to make a rich thick sauce for our homemade pasta noodles. The sabayon highlights the complexity of the flavors in the prosecco. The creamy sabayon is paired with a crunchy almond tart. Served with wine from Carneros district.
Grilled Artichokes with Orange Aioli
Lamb Shanks Braised in Red Wine
Fresh Pasta Noodles
Italian Almond Tart with Prosecco Sabayon
