Sample Menus
elegant wine dinner
selection of cheeses, handmade sausages,
concord grapes, seasonal vegetables
crackers & breads
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1st course
CRAB STUFFED POBLANO
sofrito, roast garlic cajeta
L’Ecole no. 41 Semillon, Columbia Valley 2017
and…
GOLDEN BEET CRUDA
goat cheese whip, mustard “caviar”, gravlax
Nigl Gruner Veltliner “Freiheit” Niederosterreich 2018
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2nd course
DAYBOAT HALIBUT FILET
buckwheat gnocchi, bonito, oyster ‘shroom, plum sauce
Phillipe Alliet Chinon 2017
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Dessert
PLUM GALLETTE
pistachio
FLOURLESS CHOCOLATE CAKE
chiles
Bera Brachetto Piemonte 2016
autumn wine tasting dinner
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PORCINI BEIGNET
anchovy milk, cocoa sugar
Riondo “Spago Nero” Prosecco NV
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SEAFOOD SAUSAGE
scallop, shrimp, leeks, corn sabayon
Antuca Tenuta Pietramore Pecorino Superiore 2016
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SHAVED FENNEL SALAD
cremini, frisee, melted brie, smoked almond dust
Clelia Romano “Colli di Lapio” 2016
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POTAGE of CAULIFLOWER
cantaloupe, hazelnut, Campari
Antichi Vignetti di Cantalupo “il Mimo” 2018
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HV MOULARDE DUCK BREAST pan roast
baked apple “toresmo”, pimenton ‘kraut, kalimotxo jus
F. Tornatore “Etna Rosso” 2016
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PANNA COTTA
buttermilk, rosemary, charred grape
Vietti Cascinetta Moscato d’Asti 2018
"opening night"
-ROSEMARY FLATBREADS-
anchovy, sultana, capers, hard boiled egg
prosciutto, cantaloupe, chevre, campari
selection of CHEESES,
FRUITS and VEGETABLES
imbibements
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PAN FRIED ZUCCHINI FLOWERS
crab, ricotta, oregano, pine nut brown butter
Simone Santini “Tenuta le Calcinae”
Vernaccia di San Gimignano 2017
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salad of BACKYARD GREENS and BLUEBERRIES
tarragon vinaigrette
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WOOD GRILLED WHOLE LEG o’ LAMB
lemon, parsley, mint, olive oil, sea salt
BORAGE GNOCCHI
BROCCOLI RAABS “101 style”
OYSTER MUSHROOMS sumac
Carpineto Vino Nobile di Montepulciano 2013
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FIG TART
Castellare di Castellina S. Niccolo Vinsanto 2013
