• Roasted shallot beurre blanc and served with a sliced portabella “steak” and drizzled with a pinot noir reduction
  • gorgonzola dolce fondue, roasted portabella mushrooms and aged balsamic
  • Roasted fingerling potatoes, grilled asparagus, herbed butter and shaved Parmigiano Reggiano
  • Porcini cream, roasted carrots and fresh arugula