SOURDOUGH BRUSCHETTA

Roasted tomato, pesto, Taleggio, pickled fennel
 Lamberti Sparkling Rosé Veneto, Italy
Light-hearted wine, Rosé petal aroma
with tastes of juicy fruits.

WILD MUSHROOM AND TRUFFLE RAVIOLI

Sage brown butter, pecorino tartufo
 Roscetto Ferentano Lazio Montefiascone, Italy
Fruit and herbaceous aroma. Rich, soft with a long, lingering finish.

SEARED DIVER SCALLOPS

Butter braised leeks, black truffle zest
 Pinot Noir Elouan Oregon, USA
Cherry and oak aromas. Flavors of raspberry and hints of smoke.

GRILLED STRIP STEAK

6 oz. prime striploin, porcini mushroom demi glaze
 Nebbiolo Agamium Piedmont, Italy
Aromas of berry, violet and soil. Flavors of mineral, high acid and herbs.

FRENCH VANILLA BREAD PUDDING

Poached pears, port wine reduction
 Port Periquita Portugal
Dark ruby color. Aroma of blueberries, raspberries, spice and oak. Fruity with soft tannins.

Tasting menu – 60
Wine pairing – 25

Pairs well with the tasting menu

Belguardo Super Tuscan 95
Veuve Clicquot Yellow Label Brut 125