Wine VS Beer
Join us and pair your dinner with wine or beer... Which side will you choose?
The Evening's Menu
Panzanella salad: mixed greens and kale tossed in a apple vinaigrette. Garnished with trombetta squash, crispy Brussels sprouts, red onion, dried cranberry, sweet zesty walnut and sunflower seed, thinly sliced apple.
Butternut squash Risotto: roasted butternut squash purée is combined into a white wine Parmesan risotto. Garnished with toasted pepitas, spicy and sweet pecans, lemon zest, parsley.
Braised short rib: parsnip purée, with roasted celery root, roasted delicotta or acorn squash (whatever Diane has), pan demi, chopped herbs.