Course 1

Sweet Potato Agnolotti, Sage Cream, Brown Butter, Prosciutto

Paired with: Principessa Gavia, Corteze, Gavi, Piedmont, Italy

Course 2

Seared Diver Scallop, Parsnip, Shitake Mushroom, Smoked Bacon

Paired with: Virtu White Meritage, St Supéry, Napa Valley, CA

Course 3

Duck Confit Wild Rice Crepes, Sheep’s Milk Cheese, Tangerine Gastrique

Paired with: Renato ratti, Marcenasco, Barolo, Italy

Course 4

Grilled Dry Aged Ribeye, Salt Roasted Fingerling Potato, Creamed Collard Greens

Paired with: Caymus Vineyards, Cabernet Sauvignon, Napa Valley, CA

Course 5

Raspberry Torte with Port Glaze

Paired with: Tawny port

$100 per person. Menu available for private parties of 6-10, contact Julie Woodward at 608-294-3021 to set a date and time.