Piedmont Menu
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Piedmont Tasting Menu Canapés 2006 Mateo Corregia Roero Arneis
Wild Mushroom and White Truffle Cappuccino Candied Shallot Rings 2005 E. Pira & Figli Dolcetto D’Alba
“Chicken Marengo” Poached Egg, Black Truffle, Tomato and Lobster Nantua Sauce 2005 Giacomo Grimaldi Barbera D’Alba “Pistin”
Barolo-Braised Veal Osso Buco, Tender Heart of Palm Risotto a la Milanese, Basil Infused Oil, Seasonal Vegetables, Braising Jus 2002 Paolo Scavino Barolo “Bricco Ambrogio”
Piave Cheese with “Cogna “ Pear, Quince, and Red Wine Marmalade 1998 Ferrando Caluso Passito “Vigna Cariola”
Buttermilk Panna Cotta Strawberry Reduction, Strawberry Sorbet, Orange Tuile 2007 La Spinetta Moscato D’Asti “Vigna Biancospino”
“Mignardises”
5 course Tasting menu $75.00 5 course with Wine Parings $130.00* or 8 Course Blind Tasting Menu $110.00 8 course Blind Tasting Menu with Wine Parings $185.00*
Chef de Cuisine Bryan Skelding
Executive Chef Richard Rosendale
General Manager Raymond Ramos
Sommelier Chris Dillman * For wine pairings, each course is accompanied by a 2-3 ounce portion of wine * * For information concerning the wines offered, please consult your server or the Sommelier *
Wild Mushroom and White Truffle Cappuccino Candied Shallot Rings 2005 E. Pira & Figli Dolcetto D’Alba
“Chicken Marengo” Poached Egg, Black Truffle, Tomato and Lobster Nantua Sauce 2005 Giacomo Grimaldi Barbera D’Alba “Pistin”
Barolo-Braised Veal Osso Buco, Tender Heart of Palm Risotto a la Milanese, Basil Infused Oil, Seasonal Vegetables, Braising Jus 2002 Paolo Scavino Barolo “Bricco Ambrogio”
Piave Cheese with “Cogna “ Pear, Quince, and Red Wine Marmalade 1998 Ferrando Caluso Passito “Vigna Cariola”
Buttermilk Panna Cotta Strawberry Reduction, Strawberry Sorbet, Orange Tuile 2007 La Spinetta Moscato D’Asti “Vigna Biancospino”
“Mignardises”
5 course Tasting menu $75.00 5 course with Wine Parings $130.00* or 8 Course Blind Tasting Menu $110.00 8 course Blind Tasting Menu with Wine Parings $185.00*
Chef de Cuisine Bryan Skelding
Executive Chef Richard Rosendale
General Manager Raymond Ramos
Sommelier Chris Dillman * For wine pairings, each course is accompanied by a 2-3 ounce portion of wine * * For information concerning the wines offered, please consult your server or the Sommelier *
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