MARCH 2026

primo:

radicchio boats

(with stilton mousse, rhubarb relish, pistachios, & tarragon)

paired with DOMAINE DE LA JOLIVE, Sancerre

secondo:

burnt butter cabbage pasta

(with crispy proscuitto, shaved parm, lemon zest,

sherry vinegar, & fresh chives)

paired with VIGNOBLES LACHETEAU, Pouilly Fumé, 2024

contorno:

chicken tagine & lemon herb couscous

(with apricots, almonds, preserved lemon,

& parsley mint sumac salad)

paired with LAVAU, Cotes du Rhone Villages, 2020

& AYMERIC MAZILLY, Bourgogne, Pinot Noir

dolce:

classic tiramisu

(with hazelnut praline)

paired with shot of espresso