Appetizer

Pear salad
Roasted Anjou pear, wild arugula, caramelized walnuts, Gorgonzola cheese, Aged balsamic honey dressing

First Course
Roasted butternut squash Tortelloni, brown butter sage cream sauce, parmesan cheese

Entree
Braised short ribs, sauté spinach, root vegetables, Barolo wine

Dessert
Vanilla bean Panna cotta, seasonal berries
Other Infomation
Meal for 10 on 17 October 2020