November 3th, 2014 6:30 

Pizzaioli Wine Dinner featuring Silver Oak Cellars and Grgich Hills Estate

Insalata di Arance e Barbabietole Roasted Baby Beets, Blood Orange and Burrata cheese Salad, mixed with red cabbage, yellow and red heirloom tomatoes, drizzled with extra virgin olive oil. Served with: Grgich Hills 2012 Fume Blanc


Ravioli di Zucca Homemade Ravioli fresh pasta sheets stuffed with pumpkin sautéed with caramelized shallots, in a butter sage and roasted pecans sauce, topped with ricotta salata. Served with: Grgich Hills 2011 Chardonnay


Affettati Misti  Thinly cut Prosciutto di Parma, Capocollo, Mortadella, Sopressata and Bresaola with Italian olives and marinated zucchini. Served with: Silver Oak’s Twomey 2010 Merlot Napa Valley


Fagiano Brasato con Pancetta Pheasant braised with shallots, prosciutto, black mushrooms, cabbage, Brussels sprouts and merlot reduction over mascarpone-white polenta, served with: Silver Oak 2010 Cabernet Sauvignon Alexander Valley


Arrosto Cosciotto di Agnello roasted leg of lamb with carrots, potatoes, pearl onions, and drizzled with a pomegranate and cabernet reduction, served with: Silver Oak 2009 Cabernet Sauvignon Napa Valley


Assortimento di Formaggi Accasciato, Cambozola, Grana Padano, Gorgonzola, Parmigiano-Reggiano, Havarti and Taleggio cheese with grapes, walnuts, dried apricots, dates, cranberries and honey, served with: Grgich Hills 2012 Late Harvest Violetta Napa Valley

$125 per person all inclusive of tax and gratuity, pre paid reservations only

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