Asparagus wrapped in Prosciutto with scented with black truffle oil.
Gorgonzola cookies with sliced filet mignon
House cured Gravlox lollipops
Coronets stuffed with lump crabmeat
Spiced butternut squash frappachino Prosecco Astoria Val DeBrun
First Course
Pumpkin ravioli with brown butter sage sauce Gigante Friulano 2005
Second Course
Monkfish osso bucco served with wild rice in a portabella mushroom a jus Benanti Pietramarina 2000
Third Course
Slow braised lamb shank with Brunello vegetable demi-glaze over spinach risotto Florentine Brunello de Montalcino 2001 Altesino
Dessert
Chocolate hazelnut semifreddo with biscotti 1999 Selvapiana Vin Santo
