International Regions: A Culinary Exploration

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

Menu
 

SEPTEMBER - TUSCANY

ANTIPASTI

Thinly Sliced Prosciutto di Parma, Fried Bread, Roasted Olives, & Parmigiano Reggiano

or

Heirloom Tomato Panzanella, Late Summer Peaches, English Cucumber & Sherry Vinaigrette (PB)

PASTA

Spinach and Yukon Potato Gnocchi, Brown Sage Butter, Pancetta & Golden Chanterelles 

or 

Bucatini Noodles, Toasted Walnuts, Basil Pesto & Little String Beans (PB) 

MAIN 

Beef Steak Florentine, Wilted Spinach, Sweet Garlic & Chianti Jus 

or 

Vegetable Frito Misto, Artichokes, Zucchini & Herb Aioli (PB) 

DOLCE

 Tiramisu

or 

Trio of Gelato w/ Pistachio Biscotti & Vin Santo (PB)
 

OCTOBER – UMBRIA

ANTIPASTI

House made Buratta, Anchovy Toast, Heirloom Tomato & Extra Virgin Olive Oil 

or

Creamy Porcini and Chestnut Soup, Red Pearl Onion, Granny Smith Apple & Artichoke Chips (PB)

PASTA

Whole Wheat Fettuccine, Rabbit Bolognaise, Red Wine & Parmigiano Reggiano

or

Spaghetti Noodles, Rustic Pomodoro, Arugula, Basil & Bread Crumbs (PB) 

MAIN

Porchetta, Cannelini Beans, Rapini, & Mustard Jus

or

Saffron Farro Risotto, Grilled Radicchio, Spring Onion & Crispy Leeks (PB) 

DOLCE 

Apricot-Almond Cake, Pear Compote & Apricot Sorbet

or

Macintosh Apple Crostada, Sage Gelato & Pine Nut Crumble