with
Harry and the Twilights

Celebrating the cuisine of Friuli-Venezia Giulia

Antipasto:
Salad of mixed radicchio, dried pears, Oliveto lamb prosciutto, and black truffles.

Primo:
Whole-milled Floriani red flint polenta with goose confit, wild mushrooms, and white truffle butter

Secondo:
Golas: Friulian goulash of Magruder Ranch vitello braised with onions, white wine, and sweet & hot paprika

or

Roasted wild steelhead and bay scallops with cauliflower puree, fried leeks, and sweet potatoes; two caviars.

Dolce:
Crispy poppy seed crespelle with caramelized apples
and vin santo ice cream

$85

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with Harry and The Twilights taking us into the new year

Service Charge of 15% will be added
Corkage $25/bottle