FIRST COURSE

INSALATA TRE COLORE
Radicchio, arugala, and red onion topped with shaved reggiano

SCALLOP CON RISOTTO
Pan seared jumbo diver scallop over a carrot risotto with chive oil

MOZZARELLA BUFFOLO
Imported buffolo mozzarella with crispy speck oven roasted tomato

SECOND COURSE

GNOCCHI BOAR RAGU’
Potato gnocchi with braised boar meat

GARGANELLI CON PISELLI E SPECK
Egg penne pasta with peas speck and parmigian cream sauce

ZUPPE DE ARAGOSTA
Lobster bisque soup with lump crab meat

PUMPKIN RAVIOLI
Brown butter crispy sage shaved reggiano

 THIRD COURSE

PORK TENDERLOIN
Port wine reduction with organic figs

BRAISED SHORT RIBS
Natural jus sweet potato mash

CRISPY STRIPED BASS
Pan seared bass with a truffle demi glace baby spinach

ROASTED FREE RANGE CHICKEN BREAST
Herb crusted roasted with fresh herbs crispy polenta

PETIT FILET MIGNON
Barola wine sauce con rappi e potate’

DOLCE

Chocolate souflee, panne cotta, gelato, pumpkin cheese cake