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A MEAL OF MIDDLE COURSES

Middle courses, aka primi, featuring pasta, polenta, corn masa, grits, rice, farro, cous cous and other grains are very often the brightest stars of our 3-course menu. On March 17th we are serving some of the most popular dishes we have served over the past 20 years as a 6-course wine paired meal...with plenty of bread for wiping your plates. Join us. 

THE MENU 

Farro & chickpea salad with shrimp, sofritto & arugula
Voirin Jumel "Tradition" Champagne France NV

Carnaroli risotto with mushroom ragu, parmesan & black truffle
Francois Chidaine Chenin Blanc Loire Valley, France 2017

Roasted beet ravioli with brown butter & horseradish
Pearl Morissette "Metis Rouge" Niagara Peninsula, Canada 2017

Fresh rigatoni with fennel sausage, tomato, rapini & pecorino
La Ragnaie "Troncone" Toscana Rosso Tuscany, Italy 2016

Soft polenta with lamb bolognese & soft egg
Mascarello "Scudetto" Barbera d'Alba 2016

Vanilla crepe with chocolate-rosemary ganache & cherries

March 17th  // 7-9 PM // 30 seats available // $140 (includes beverages, tax & service)

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We will offer a vegetarian option but will not be able to accommodate gluten free or dairy free diners for this event.

PURCHASE TICKETS HERE