In addition to our standard menu, join us every Thursday evening for a curated 3-course dinner. Each course has been crafted by Executive Chef, Josh Chapman and has been paired with personally curated wine selections.
Enjoy the flavors of Italy on a whim with our 3-course Curated Wine Dinners. Each course is equivalent to a half-portion with each wine pairing equal to a half-glass. The 3-courses balance out to equal approximately a half-size appetizer, a regular portioned entree along with a glass and a half of wine. Perfect for a weeknight treat!
Only $57 per person (+ tax & gratuity). Reservations are not required but highly recommended.
Steamed Clams with White Anchovies, Olives, and Local Crispy Sopressata
Kermit Lynch, Tintero, Langhe Arneis 2016:
This delightful Arneis features a heady perfume of apricot and flowers, with a luscious texture balanced by crisp acidity and mineral notes.
Red Wine Braised Short Ribs with Sundried Tomato Pasta, House made Ricotta and Tomato Essence
Ceretto Barbaresco, Treiso and Barbaresco, Italy 2013:
This classic Barbaresco is a blend of their finest vineyards, a small part of Asili… and the lowest part of Bernadot in Treiso. With the union of these two different expressions, the wine achieves a better balance than vinifying the two wines as separate parcels… a perfect example of an area that moves between structure and elegance.
Smoke Roasted Local Half of Chicken over Goat Cheese Polenta, Broccolini, Crispy Prosciutto and Roasted Tomato Relish
Tratturi Primitivo, Puglia, Italy 2016:
Primitivo is said be related to the Zinfandel grape which many old Italian immigrants planted in Northern California in the late 19th century. Tratturi is the word for the ancient drovers trails in the countryside of Puglia that shepherds used in the old days to bring their flocks of sheep and other animals down from the mountains in autumn. This countryside of Puglia, specifically the subzone of Salento, is the source of this bold, spicy, and delicious Primitivo.
Photo by Christopher Michel. cc-by-2.0