Tasting Menus Fall 2025
Four Course Dinner
$115/Person +$45 Wine Pairing
FIRST COURSE
Choice of:
Caesar
Parmigiano Reggiano crostini, romaine lettuce, Sicilian white anchovies
WP - J. Lohr / Chardonnay / Arroyo Seco Monterey / 2023
GV Tre Colori
Ribbon cucumber, multicolored greens, shaved Parmigiano Reggiano
Pickled red onions, green goddess dressing
WP - Invivo X / Sauvignon Blanc / New Zealand / 2023
-
SECOND COURSE
Choice of:
Agnolotti Della Montagna
Braised short rib & prime rib pasta ravioli, Parmigiano Reggiano crema
WP - Clos de los Siete by Michel Rolland / Malbec / Argentina / 2019
Ossobuco Ravioli con Sugo Finto
Braised Chianti veal shank ravioli, pomodoro secco, sugo di manzo
WP - The Lost Weekend / Zinfandel Blend / Santa Cruz Mountains / 2021
Vegabatta Panzotti con Salsa Piccante (GF) (V)
GV Farms greens ravioli, shallots, garlic, spicy marinara
WP - Nielson / Blend 64 / Pinot Noir / California / 2016
-
THIRD COURSE
Choice of
Pollo Parmigiana
Panko-crusted all-natural breast of chicken, heirloom tomato sauce, buffalo mozzarella, fresh basil
WP - Hartford Court / Land's Edge / Pinot Noir / Sonoma Coast / 2021
Costata Di Manzo
1855 C.A.B 40 days wet & dry aged "Nebraska"
10 oz certified Angus beef, whipped horseradish, cognac green peppercorn
WP - Bella Union by Far Niente / Cabernet Sauvignon / Napa / 2021
-
DOLCE
Chef's Daily Seasonal Selection
WP - Dolce by Kracher Riesling | Austria | 2017