Paco and
Lola Albarino, Spain and Morgan Twelve Clones Pinot
Noir, California
and four courses
and four courses
pan seared wild caught USA scallops
tossed
with house made pasta,
Beau Solais Farm oyster mushrooms and City Bitty Farm argula
Two Sisters kale, City Bitty Farm macro
spinach,
all
natural feta and toasted almonds drizzled
with and organic lemon vinaigrette
braised Windhaven shortribs with Boulevard
Bully porter glaze over roasted Wood
Mood Garden potatoes
Thane Palmberg Farm sweet potato cake
slathered in a rich
boiled icing
