Artisan’s Cellar 

wine pairing dinner 

Tuesday, May 21, 2019

 

Beef Carpaccio 

white anchovy, roasted bone marrow 

Las Lilas, Vinho Verde ’17

Duck Sausage “Cannelloni” 

spanish octopus, black garlic pomodoro, squid ink emulsion, swiss chard  

Angelo Grillo ‘17

Ahi Tuna Crudo

meyer lemon, calabrian chili oil, smoked sea salt

fennel, crispy garlic 

Cantina di Negrar, Corvina Verona ‘16

Piedmontese rib flat iron

 porcini brodo, fregola-sarda, salsa verde, confit tomato royal trumpets

Cascina Pace, Barbera d’Alba ‘16

Chocolate Zucchini Cake

honey lavender cream, fennel pollen

pistachio crumb

Francesco Candido, Salice Salentino Reserva Lacarta  ‘13

 

Dinner starts promptly at 6pm

$90 per person (price does not include tax and gratuity)