3-course prix-fixe | $45/pp
wine pairings additional

Menu: Thursday, 1/15, Tuscany
Pici al fumo
Hand-made pici pasta, Cortonese fumo sauce with smoked pancetta and rosemary

Boconcini di cinghiale
Braised wild boar, creamy polenta, jus

Vin Santo e Cantucci
Almond biscotti, vin santo wine

Thursday, 1/15: Tuscany
Friday, 1/16: Southeast Asia w/Guest Chef Depal Patel
Saturday, 1/17: South America w/Guest Chef Ken Baker
Sunday, 1/18: Brunch
Tuesday, 1/20: Northern Italy
Thursday, 1/22: France
Friday, 1/23: California
Saturday, 1/24: Pacific Northwest w/Guest Chef Ken Baker