WHAT DOES A CHEF'S CULINARY TRAVEL JOURNAL LOOK LIKE?
Join us for a global dining experience and find out.
Each month this fall, we’ll explore a different region of Italy and pair the culinary specialties of each region with local wines and cocktails.
The four-course tasting menu (with vegan options) is offered
every Sunday evening from 5:30pm – 9pm.
$45/pp (excluding tax and gratuity). $20.00 for wine pairing.
Also available a la carte. View Menus below.
Look forward to seeing you there!
- Chef Todd Gray & Chef de Cuisine Colin McClimans
SEPTEMBER - TUSCANY
Thinly Sliced Prosciutto di Parma, Fried Bread, Roasted Olives, & Parmigiano Reggiano
Heirloom Tomato Panzanella, Late Summer Peaches, English Cucumber & Sherry Vinaigrette (PB)
Spinach and Yukon Potato Gnocchi, Brown Sage Butter, Pancetta & Golden Chanterelles
Bucatini Noodles, Toasted Walnuts, Basil Pesto & Little String Beans (PB)
Beef Steak Florentine, Wilted Spinach, Sweet Garlic & Chianti Jus
Vegetable Frito Misto, Artichokes, Zucchini & Herb Aioli (PB)
Trio of Gelato w/ Pistachio Biscotti & Vin Santo (PB)
OCTOBER – UMBRIA
House made Buratta, Anchovy Toast, Heirloom Tomato & Extra Virgin Olive Oil
Creamy Porcini and Chestnut Soup, Red Pearl Onion, Granny Smith Apple & Artichoke Chips (PB)
Whole Wheat Fettuccine, Rabbit Bolognaise, Red Wine & Parmigiano Reggiano
Spaghetti Noodles, Rustic Pomodoro, Arugula, Basil & Bread Crumbs (PB)
Porchetta, Cannelini Beans, Rapini, & Mustard Jus
Saffron Farro Risotto, Grilled Radicchio, Spring Onion & Crispy Leeks (PB)
Apricot-Almond Cake, Pear Compote & Apricot Sorbet
Macintosh Apple Crostada, Sage Gelato & Pine Nut Crumble