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.