Veneto
Chef Craig Harding
DINNER MENU
January 26th – February 5th
ANTIPASTO
Asiago & vin cotto
Radicchio alla Griglia
Grilled Treviso with Borlotti beans,
Asiago & vin cotto
(per due)
PRIMO
& Vento d’Estate
Bigoli con L’Arna
Braised duck with chestnuts
& Vento d’Estate
or
Risotto col Nero
Cuttlefish & fennel soffrito
SECONDO
& tripe on creamy polenta
Brasato Misto con Polenta
Wild boar ragù with meatballs, spareribs
& tripe on creamy polenta
or
& potato
Baccalà alla Vincentina
Norwegian cod, Savoy cabbage
& potato
DOLCI & FORMAGGIO
Campagnolo Tiramisu
or
Taleggio
Quince & brioche
$45 per guest
-
$45 per guest
[taxes & gratuities extra]