Wild RosΓ© Night: 4th Course

New Zealand Venison Chop Pumpkin Curry | Puffed Farro Verde Sauced with Huckleberry Pudding Paired with: ChΓ’teau D’ Aqueria Tavel (Rhone, France)

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Banfi Wine Dinner: 2nd Course

Grouper Cheek Saltimbocca Prosciutto di Parma | Spring Carrot Risotto Vidalia Onion | Sweet Pea & Radish Salad Crispy Prosciutto Paired with : 2015 Chianti Classico

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Banfi Wine Dinner: 3rd Course

“Vitello Tonnato” Veal Tenderloin & Yellowfin Tuna Variations of Celery | Morel Mushroom | Dried Caper Bottarga Aioli Paired with: 2015 Cum Laude

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What’s up, duck?

Maple Glazed Duck Breast Root Vegetable Pave Black Garlic | Spiced Walnut

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