Trebbiano, Vermentino, Bibi Graetz `15 Verdicchio Dei Castelli di

E x e c u t i v e
S o u s
C h e f
C h e f
J o r d a n B e v e r u n g
T o n y L a n z a
Trebbiano, Vermentino, Bibi Graetz ‘15
Verdicchio Dei Castelli di Jesi, Laila’15
Marsala agrodolce
Gewurtzraminer, Lavis ‘15
Crispy Pork Belly creamed Tuscan kale, sixty-minute egg, Parmigiano
Sauvignon, Dipinti ‘14
Reggiano, truffle sauce
Chardonnay, La Ganghija, ‘15
Hand Made Potato Gnocchi g or g on z ola d ol ce , t oas te d pis tac hi os, Pinot Grigio, Conte ‘15
Chicken Porchetta walnut purée, Brussel sprout leaves,
mic r o cr ess, pis ta chi o oil
La Quercia Speck bla ck olive ai ol i, h ou s e m ade gia rdi nie ra,
ma che
Roasted Beet Ravioli g oa t che es e , ri c o tt a b asil, Gr o wing P owe r
F ar m ruby s t rea k mus t ard , pis ta chi o
Sautéed Jumbo Prawns Spanish chili threads, garlic butter,
white wine, grilled focaccia
Chianti Classico, Castello di Bossi ‘13
Corvina Blend, Palazzo della Torra ‘13
Barbera Blend, Cieck ‘14
Merlot, Cabernet, Aia Vecchia ‘14
Rosso Montepulciano, Corte alla Flora ‘14
Cabernet, Sangiovese, Tolani ‘11
Field Green Salad g o at chees e, candi ed w al nuts , she r ry raisi n vina igre t te
Jonagold Apple Salad arug ula , pe c or in o, s haved fe nnel , c ra cked black pe p p e r c r os tini , cha m pag ne
vinaig re t te
Smoked Burrata Salad baby s pina ch , fr is ée , sh aved radi shes , slic e d Ba r tle t t pea rs ,
cris py s hii take mus hr o o ms , s o ur o ra ng e vi naig re t te
Baby Kale Caesar Salad Pa rmi g ian o Reg g ia no , mi ch e c r os tini
Panko Crusted Rainbow Trout Salad arug ul a, B ar tl et t pe ar s, bl o o d o ran ges, t oas t ed pis ta chi os ,
tru ff le vinai gr e tt e
Grilled Skirt Steak mixed g re ens , g or g onz o l a d ol ce , cu cu mbe rs , c r ispy on i ons , smoked tomato vinaigrette
Herbed Chicken wa te rc r es s and f ris e e s alad , g oa t ch eese , whi t e w ine p o ac hed pea r , s pic ed ca r r o t pu ree ,
p o meg ran a te vinai g r e t te
Grilled Ahi Tuna red qui n oa, t oas te d f a rr o , red wine c ranb er ri es a nd ta r t che r ries ,
S haved sh all o t, ch o p pe d p ar s ley , s he r ry m usta r d vinaig re t te
Chef’s Salad Trio t as t ing o f s e as onal s alads
Maine Lobster Ravioli c rea med s pi nac h, ju li enned red and yell o w bell pe p pe rs,
lobste r redu c ti on b ut te r s au c e , c hives , l o bste r tail a nd cl aw
House Made Spicy Sausage Anolini ar r abia t a
Chef’s Salad Trio tasting of seasonal salads
Butternut and Acorn Squash Ravioli s w ee t walnu t b ut te r
Braised Pork Belly Mezzaluna b o rl o t ti b ean s, Swiss cha rd , gla zed tu rni ps , ci de r b r od o
Black Pepper Fettucine All’Amatric iana gu ancia le, g arl ic , p ickl ed red oni o n, Pe c o rin o
Herb Pappardelle wild mus h r o o ms , l eeks , g arli c, th yme , w hi te win e, g o rg on z ola
Farfalle du ck c o n fi t, r oas te d bu t te rnu t s qu a sh , m ush r o o ms, pe arl oni o ns, pin e nu ts
Orecchiette spi cy s au s ag e, ra pi ni, ca ra meli z ed o ni ons , F on tina Va l le d ’ A os ta
Risotto Nero squid in k ris o t t o, lu m p blu e c r ab, p rese rv ed le m on, c ure d egg y olk , c hives
Day Boat Scallops s a f f r on c auli fl o we r, a p pl e , f e nnel , R om anes c o, t oas te d f a rr o , bla ck t ru f fle e muls i on
Pan Roasted Sustainable Whitefish ca ra m elize d Yuk o n G ol d p o t at oes , sha ved B russel sp r ou ts ,
s au téed F ra ma ni pa nce t ta an d o ni ons , lee k cr ea m sau ce
Pan Roasted Arctic Char b r oc c oli , ra is in m o sta rd a, p o ta t o c r o c ca n te
Strauss Farms Veal Scaloppin i g r een be ans , King Oys t er mus hr o o ms, pa nce t ta , le m on v eal sau ce
Grass-Fed Sirloin Steak win te r s qu as h pu re e, r o as ted cauli fl o we r, salsa ve rde
Roasted Chicken “Cacciatore Style” cha nt erel le m ush r o om s, c he r ry t oma t o es, p o ta t oes , whi te wine
18% Gratuity for parties of 6 or more.