1st Course

Warm Calamari Salad with Spinach, Sausage and Black Olives

Wine- Michel Vattan Sancerre, Loire Valley France

“Color: pale gold with silver highlights. A feline, grassy, gooseberry nose with a soft, open palate. Slightly bitter on the finish but there is a nice weight and concentration here and textured fruit to drive the palate. This is energetic with good potential to improve in bottle.”

2nd Course

Pappardelle with Wild Mushrooms, Shell Beans and Parmesan

Wine- Vignerons Des Monts De Bourgogne Pinot Noir, Burgundy France

" Purple color with deeper glints. A bouquet of small red fruits (cherry, redcurrant) and black fruits (blackberry, blackcurrant). Lively and crunchy in the mouth. A vinous and appealing wine. Enjoy with vegetable salads, meat or poultry, simmered beef and vegetables, even fish. "

Entrée

Cured Pork Loin with Sweet Potatoes, Bacon and Gribiche

Wine- Cru Monplaisir Bordeaux Superieur, Bordeaux France

75% Merlot, 20% Cabernet Sauvignon, 5% Cabernet Franc

" Crafted with polished style, offers classic Bordeaux aromatics of plums, figs, graphite, black currant and a touch of oak. Cabernet adds structure and firmness to otherwise silky tannins, finishes moderately long and leafy fresh. Pair with a rosemary and thyme braised lamb shoulder or short rib burgers topped in Gruyere.

Dessert

Caramel Nut Tart with Milk Chocolate and Cognac Whipped Cream

$50 per person