For Reservations: 251-224-6510
First Course
Spring Vegetable Flatbread
Asparagus, Arugula, Pickled Mushrooms, Artichokes, Shaved Radish, Whipped Goat Cheese Ricotta & Fig Agrodolce
Paired with
Frico Bianco, Friuli-Venezia Giulia, Italy '22
Second Course
Fritto Misto
Gulf Shrimp, Calamari, Castelvetrano Olives, Cauliflower, Fennel & Roasted Garlic-Parsley Aioli
Paired with
Frico Rosato, IGT Rosato Toscano, Italy '22
Third Course
Slow Braised Short Rib
"A la Grecque" Baby Carrots, English Peas, Toasted Orzo, Braising Reduction
Paired with
Frico Sangiovese, IGT Rosso Toscano, Italy '22
Fourth Course
Baba Au Rhum
Vanilla Roasted Pineapple, Dark Rum & Fresh Cream
Paired with