Antipasto
Winter Salad of Spring mix, dry Apricots and Raisins soaked in Vermouth, candied Almonds, Parmesan and Balsamic Vinaigrette
or
Tuna of the Chianti, a classic Tuscan preparation of Pork Shoulder preserved in Olive Oil over backed Tondini Beans and Aromatic Herbs

Main Course
Crispy Skin Young Rooster over fresh Cork Screws Pasta and Baby Spinach Pesto Genovese
or
Cast Iron slowly braised Beef Chuck Cacciatore over soft White Corn Polenta

Dessert
Crispy Tiramisu of Angel Wing Cookies, Mascarpone Mousse and Espresso Sauce
or
Roasted Acorn Squash Pannacotta with Dark Chocolate and Amaretti Cookies

Antipasto
Winter Salad of Spring mix, dry Apricots and Raisins soaked in Vermouth, candied Almonds, Parmesan and Balsamic Vinaigrette
or
Sugar Pea Soup and over dried Whole Milk Ricotta Bits with House Crostini

Main
SMaccheroni with Tuscan Meat Sauce of slowly braised Beef Chuck and Pork Shoulder
or
Pork Sausage Sandwich on house baked Rosemary Focaccia with Rustic Fries and Green Salad