Prosecco with Boquerones on Bruschetta
Roasted Porcini with local greens and Fig vinegar
Artisan Polenta with Late-Summer Caponata
Huckleberry Tart with Lupinella Honey Ice Cream, Torre di Luna Grappa in back
squid, bread crumbs, meyer lemon, capers, currants, chile, tomato, pine nuts
duck legs braised in Montepulciano, served with toasted Farro and Black Trumpet Mushrooms
almond panna cotta with chestnut cream and aged balsamico sauce, with pomegranates
Ballard
Produtorri Langhe Nebbiolo and Barbaresco
Justin and vino in back
Oregon Country Rib Eye with melted Breschianella cheese and radicchio salad
