1st course

HAMACHI CRUDO | peaches, prosciutto
Bisol Crede Brut, Conegliano Valdobbiadene Prosecco

2nd course

SHRIMP AGNOLOTTI | calabrian chile, green onion
Prelius 'Castelprile' Vermentino

3rd course

CAMPANELLE | chanterelles, lardo
Volpaia Chianti Classico Riserva

4th course

LAMB AGRODULCE | cippolini, bitter greens
Volpaia 'Coltassala' Chianti Classico Gran Selezione

5th course

CANE SYRUP CREME BRULEE |  pecan biscotti
Volpaia Vin Santo del Chianti Classico

Please contact scollins@brg-hospitality.com for any questions, food allergies, or seating requests.