checking out our calendar here. Reservations are required for all wine dinners, so call or email Ann today!
Amuse Bouche
Duck Breast Rillette on Brioche Crostini Confit Duck Breast, Tarragon, Truffle Sabayon Paired with Ca’dei Zago Col Fondo Prosecco DOC, NV
First Course
Stuffed Summer Squash Blossom House Made Ricotta, Asparagus and Sea bean Salad, Chive Pesto Paired with Masseria Frattasi Taburno DOC 2013
Second Course
Poached Octopus Parmesan Farrotto, Arugula, Smoked Egg Whites, Paprika Paired with Indie Cuvée Polpo Rosso IGT, 2013
Third Course
Wild Boar Ragout Roasted Wild Boar Shoulder, White Beans, Summer Vegetables, Cavatelli, Brown Butter Dust Paired with Iuli Rossore Barbera del Monferrato Superiore DOC, 2011
Fourth Course
Honey Lavender Gelato Crispy Almond Tuile Paired with Querciavalle Vinsanto del Chianti Classico DOC, 1998
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Cork and Wine Photo Courtesy of Betsy Barron Fine Art Photography LLC.
Table Photo Courtesy of ME Photo & Design.