Appetizer
Bruschetta with tomato basil extra virgin


Dinner
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

hello hope you well, here attach is a menu that bri8ngs me memories from back home, you welcome to check my bio and my reviews, and wanted to give a nice 4 courses and i add a bruschetta as stuzzichino, hope to hear from you and perhaps be your chef for the night, grazie

Meal for 10 on 27 March 2021

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