The Briscola antipasti station: assorted cured meats, marinated olives and roasted peppers, cheeses, chutneys and house made crackers.
Penne pasta with house made pancetta, summer squash,cauliflower, red bell pepper, shaved Parmesan Reggiano.
The wine being paired was the Chiarolo Barbera D'Asti "Piedmonte"
Pan seared Hudson Valley foie gras, red onion marmalade, toasted brioche.
House cured salmon, corn blini, creme fraiche, caviar
Paired with Rombauer vineyards Chardonnay, Napa Valley.
Fresh shrimp, oysters and crab martini bar.
Accompaniments: Cognac remoulade, spicey cocktail sauce and drawn butter.
Pan seared scallops,blood orange marmalade, salsa verede.
Paired with Kenwood Vineyards Pinot Gris
Asian hand rolls, sushi, nigiri, wakame salad and
Bang-Bang chicken salad, Ahi tuna, salmon, yellow tail sashimi.