Chef’s Tasting Menu

Chef’s surprise for the evening

Bay scallops and Kusshi oysters

under a wave of sea foam

Pietracupa, Fiano di Avellino 2008

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Ink black ravioli filled with Brandywine tomatoes

and tossed with Venetian style calamari

Arnaldo Caprai, Grechetto 'Grecante' 2007

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Caramelized milk poached veal loin

with chanterelles mushrooms

Cantine del Castello Conti, Boca 2003

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Foie gras stuffed breast of pheasant with Syrah wine grapes,

polenta taragna and confit stuffed red cabbage

Traversa, Barbaresco 'Sorì Ciabot 2004

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Selection of Italian cheeses presented table side

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Huckleberry gelée with whole milk yogurt granita and Gravenstein apple purée

Paolo Saracco, Moscato d'Asti 2009

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Assortment of homemade chocolate truffles

Selection of coffees or teas

 09/02/10