Dear members,
We are very excited to formally invite you all to our next event which will be a spectacular Italian dinner at one of our favourite island restaurants, Pappagallo.
The menu has been specially curated by the head chef to showcase the ‘real taste of Italy’ and we have selected some impressive wines to pair with this menu. We so hope that you will be able to join us.
The details for this event are as follows:
Price: CI$170
Date: Wednesday, 26 April, 2023
Time: 6:30 PM
Where: Pappagallo, West Bay
Dress Code: Smart Casual
Menu
Canapes
Mini ricotta, truffle and crispy bacon savory bigne’
Zucchini rolls staffed with smoked salmon mousse.
Italian tuna tartare
First course
Scallops, carpaccio, artichokes, Jerusalem truffle vinaigrette
Second Course
Bigoli pasta with Duck Ragout pecorino shave
Third Course
Braised veal cheeks, celeriac mush potatoes, rainbow carrots porcini mushrooms
Dessert
Coconut Namelaka, mango e passion fruit gelee’, white chocolate and shortbread
Wines
Canapes
Ca’ Del Bosco Cuvee Franciacorta Rosato, NV
This sparkling rose has been described as a perfect marriage between Pinot Nero and Chardonnay. Vibrant and savory, with notes of pomegranate and strawberry alongside crisp acidity.
First Course
2021 Planeta, Cometa
From the Menfi region, this white wine is made with 100% Fiano grapes. Elegant, refreshing, and persistent with notes of lime, mandarin, pineapple, and honey.
Second Course
2011 Dal Forno Valpolicella Superiore
A unique Valpolicella, the grapes for this wine are dried prior to pressing, in similar style to Amarone. Ripe, rich, refined and complex, with notes of cherry, chocolate, and elderberry balanced with vibrant acidity.
Third Course
2007 Fontodi Flaccianello
This huge, full-bodied, yet well-balanced red wine is from an excellent year in Tuscany. Expect notes of candied cherries, violets, spices and minerals, and an intense finish.
Dessert
2017 Corte Giara, Recioto Della Valpolicella
This sweet red wine made from the same grapes as Valpolicella Superiore is intensely aromatic, and bursting with red fruits and herbs.
Please RSVP by 5pm on Tuesday, 18 April 2023. Once your place is confirmed, please make your payment in one of the usual ways: you can find us in the drop down payee menu at CNB or use account number 011-10174 or bring your payment on the day. If you pay online, please include a note of your name and the event to which the payment relates. Please do not send payment until your space has been confirmed.
We look forward to seeing you there!
Jen