1st Course – Scallops, Mussels, and Shrimp in a Robust Tomato Sauce

Wine – Palladio Chianti, Tuscany, Italy, 2014

 2nd Course – Gnocchi Sardi

Delicate Handmade Pasta Tossed in a Light Sauce Flavored with Sea Urchin Roe and Cured Egg

Wine – Argiolas Costamolino Vermentino, Sardegna, Italy, 2014

 3rd Course – Braised Veal with a Natural Pan Sauce,

Crisp-Seared Veal Liver, Charred Radicchio, Grilled Polenta, and Crispy-Fried Herbs

Wine – Zenato Alanera “Super Veronese,” Veneto, Italy, 2012

4th Course – Compote of Poached Apples and Figs with Sweetened Ricotta and an Espresso Cookie

After Dinner Drink – Amaro Montenegro Herbal Liqueur,  Emilia-Romagna, Italy

$60.00 per Person – Reservations Required 

Seating is Very Limited