Baby arugula salad, grape tomatoes, extra virgin olive oil
Seared Scallop Gazpacho
Toasted hazelnuts, Sardinian bitter honey
Large raviolo with a spinach and ricotta filling and an egg yolk, topped with truffle butter and Parmigiano Reggiano
Taleggio polenta, grilled zucchini, Chianti reduction
Caramelized orange supremes
The cost is $60 per person. Each course will have a wine suggestion for pairing and each party will be expected to bring a wine that goes with the course they are assigned. Therefore, you bring one bottle of wine but you drink from five bottles.