September 14th, 2018 | 6:00 p.m.
$100 per guest
For Reservations, Call:
251-224-6510
1st course
Antipasto
Consisting of Pepperoni, Salami, Fresh Mozzarella, Brie, Provolone, Prosciutto, Peppadews, Olives, Olive Oil, Vinegar, & Crushed Red Pepper
Paired with:
Coste Petrai, Prosecco Treviso Brut, Veneto, Italy NV
2nd Course
Grilled Diver Scallop & Gulf of Mexico Shrimp
Polenta Triangles, Arugula, topped with Meyer lemon vinaigrette
Paired with:
Colterenzio Pinot Grigio 2017, Trentino-Alto Adige, Italy
3rd Course
House made bison meatballs
Roasted red pepper & tomato marinara, mushrooms tossed in trotolle pasta, topped with fresh parmesan
Paired with:
Cavallotto Fratello, Dolcetto d’Alba Vigna Scot 2015, Piedmont, Italy
4th Course
Short Rib Ossobuco
Sweet potato gnocchi, eggplant caponata, pancetta soffritto
Paired with:
Fèlsina, Toscana Sangiovese Fontalloro, 201 Tuscany, Italy
5th Course
Black cherry panna cotta
Melted dark chocolate, sprinkled with macerated raspberries
Paired with:
