Course 1:
Baked Camembert with Duck Confit, Dried Fruit and Spiced Nuts
Paired with: Tolaini, Al Passo, Sangiovese, Tuscany, Italy
Course 2:
Black Truffle Parisian Gnocchi, Speck Ham, Braised Kale, Mascarpone
Paired with: Thomas-Labaille, Les Monts Damnes, Sancerre, Loire, France
Course 3:
Grilled 40 Day Dry Aged Angus NY Strip, Roasted Forest Mushrooms, Gorgonzola Potato Pave
Paired with: Louis M Martini, Cabernet Sauvignon Napa Valley, CA
Course 4:
Vanilla Poached Pears with Grilled Orange Hazelnut Genoise, Cinnamon Gelato
Paired with: Madeira, Rare Wine Co Savannah, Verdelho
Saturday, December 5, 7pm. $75 per person, reserve your table at 608-294-3031
Menu also available for private parties of 6-10, contact Julie Woodward at 608-294-3021 to set a date and time.