Toasted Pine nuts, Honey

Fire Roasted Branzino over veggie root citrus puree. Served with pan-fried Guanciale & Brussels sprouts

Spinach Tortellini filled with mushroom ricotta. Bone Broth reduction sauce with butter and mushrooms

Vodka, Cranberry, Lime, Ginger beer

Notes of violet and dark bramble fruits such as blackberry and black raspberry characterize the rich aromas. Palate-coating flavors of black currant and spices with ripe tannins carry through the smooth finish.