Tasting Menu

Serving Wednesdays & Thursdays

First Course

Pan-seared scallops with sun-dried tomato purée & truffle oil
Wine Pairing: Vouvray – crisp, citrus notes to balance the fennel & orange

Second Course (choice of)

Wild mushroom ravioli in porcini & truffle cream
Wine Pairing: Pinot Noir – earthy, light-bodied to complement truffles

Fettuccine with cherry tomatoes, asparagus & vodka sauce
Wine Pairing: Chardonnay – creamy with subtle oak to match the sauce

Third Course (choice of)

Pan-seared bronzino filet with baby artichokes & capers
Wine Pairing: Sauvignon Blanc – bright acidity to lift the lemon–wine sauce

Seared sushi-grade tuna with sesame–soy & fennel–orange salad
Wine Pairing: Rosé – dry and refreshing, balancing sesame & citrus

Fourth Course (choice of)

Roasted lamb chop with mustard crust & Chianti reduction
Wine Pairing: Chianti Classico – robust red, perfect with lamb & reduction

Hanger steak with wild mushrooms
Wine Pairing: Cabernet Sauvignon – bold structure to match steak richness

Fifth Course (choice of)

Panna Cotta or Crème brûlée
Wine Pairing: Moscato d’Asti – lightly sweet, floral finish

$64.95 per guest (food only)
Entire table must participate

Wine Pairing Add-On: $32.95 per guest