TRUFFLED CHEDDAR BRUSCHETTA

Fried potatoes, apple smoked bacon, buttered leeks, chives, truffle zest
Chardonnay, St. Supery Napa Valley 2017
Aromas of lemon rind, grapefruit and fig are threaded together with toasted oak and a hint of pear. Toasted oak and a creamy texture from the maturation round out with length and flavor.

CRESCENT FARMS DUCK BREAST

Blackberry reduction, orange carrot purée, sage gremolata, shaved black truffles
Passerina, Ferzo Abruzzo 2017
Medium yellow in color, bursting with bright aromas of ripe stone fruit, mineral, citrus blossom and freshly cut flowers. Lively and aromatic with a balanced and refreshing finish.

WILD MUSHROOM & BLACK TRUFFLE RAVIOLI

Sage brown butter, pecorino tartufo, shaved black truffles
Chianti, Palladio Tuscany 2016
Bright ruby red offering inviting aromas of black cherries, blueberries and elderberries, with undertones of tobacco and cracked black pepper. Fresh and easygoing with soft tannins, refreshing acidity and persistent finish.

GRILLED SKIRT STEAK

Balsamic glazed red onions, lemon sage vinaigrette, shaved black truffles
Barbera, Pico Maccario ‘Lavignone’ Piedmont 2015
Bright and aromatic with flavors of red cherries, violets and wild herbs. Soft tannins and medium weight.

GRAHAM CRACKER RICOTTA TART

Mascarpone, Frangelico, orange zest, roasted figs, truffle honey
Moscato, St. Supery Napa Valley 2017
This sweet wine has aromas of mandarin and orange blossom flowers that are complemented by honeysuckle and tropical fruits. A balance of sweetness and acidity with ripe apricot

Tasting Menu – 65
Wine Pairing – 25

Menu selections are available a la carte