Four-Course Dinner paired with Wines from Sardinia, Corsica, and Sicily

FIRST COURSE
Spanish Mackerel Blood Orange, Pomegranate, Calabrian Chillies
MORA E MEMO, TINO VERMENTINO DI SARDEGNA (2017)

SECOND COURSE
Spinach Gnocchi Hedge Hog Mushrooms, Porcini Crema
FEUDO MONTONI, SICILIA CATARRATTO VIGNA DEL MASSO (2017)

THIRD COURSE
Peppercorn Crusted Flatiron Steak Smoked Baby Carrots, Caramelized Fennel, Soubise
DOMAINE PERO LONGO, EQUILIBRE (2016)

FOURTH COURSE
Braised Veal CheeksCrushed Yukon & Horseradish Potatoes, Glazed Turnips, Veal Jus
FEUDO MONTONI, NERO D’AVOLA VRUCARA (2013)