4 COURSE DINNER
$35 per person plus tax and gratuity

FIRST COURSE

BUTTERNUT SQUASH SOUP

BABY KALE SALAD
With fresh pomegranate, granny smith apples, thyme vinaigrette

SECOND COURSE

HOME-MADE RAVIOLI
Cinnamon roasted Quince and Gorgonzola ravioli, served in pancetta brown butter sage sauce

BURRATA CALABRESE
Breaded burrata cheese, in garlic tomato sauce and calabrese peppers

THIRD COURSE

SHORT RIBS
Sweet mashed potatoes, and Brussels sprouts

ORANGE ROUGHY
Herb crusted, beurre blanc sauce, heirloom carrots

PAPPARDELLE LAMB RAGU
Home-made pappardalle pasta with lamb ragu

CHICKEN SCAMORZA
Topped with Roman artichokes and scamorza cheese, saba vinaigrette

FOURTH COURSE

HOME-MADE DESSERT
(By our pastry chef)