Chef Nathan Lyon presents...

Appetizers:
Spiced pulled pork in Little Gem lettuce with apple
Rack of lamb with mint cilantro ginger sauce
Winter (citrus and vegetables) Fritto Misto
Gruyere, thyme, and black pepper Gougeres

Mionetto DOC Trevesio organic prosecco

Rosenere Lambrusco vino frizzante dolce

Dinner:
Grilled skirt steak with arugula salad, shaved Parmigiano-Reggiano, lemon shallot vinaigrette

La Scolca Rosachiara Vino da Tavola Rosato

Spicy Tomato soup with Gruyere crostini, cracked pepper

Marco Felluga Mollamatta Collio Bianco

Gemelli pasta with sausage, rosemary, cavolo nero, ricotta salata, pine nuts

Castello Colle Massari Montecucco Rosso Riserva

Braised beef short ribs with sauteed garlic spinach, Parmesean polenta, horseradish crème fraiche

Zenato Ripasso Valpolicella Superiore

Dessert: Chocolate 3 ways!
Chocolate Pot Au Crème, vanilla caramel sauce, sea salt
Chocolate biscotti
Chocolate toasted almond Amaretto Ice Cream

La Caliera Moscato di Asti

Mercy... Now I'm hungry...