First Course:
Rock Shrimp, fresh English Peas, and Zucchini stuffed with goat cheese

2003 MELINI • VERNACCIA DI SAN GIMIGNANO
SANIMIGNANO, TUCANY, D.O.C.G

Second Course:
Fresh Gnocchi, Maine Lobster, and Basil

2003 LA SOLCA • GA VI DEI GAVI, 100 % CORTESE
PIEMONTE, D.O.C.G

Third Course:
Fresh North Carolina Guinea Fowl, Porcini Ragout

2001 LE RAGOSE • VALPOLICELLA CLASSICO SUPERIORE RIPASSO METHOD • VERONA, D.O.C.

Intermezzo:
Fresh Cantalope Gelato

Fourth Course:
Roasted Colorado Lamb, Artichokes, Local organic Arugula, Local orgainc beets, Fava beans, and natural jus.

1999 RE MANFREDDI • AGLIANICO DEL VULTURE
BASILICATA, D.O.C. • 100% AGLIANICO

Dessert:
Fresh North Carolina Strawberry Biscotti

FOLONARI • "BRIO" PROSECCO • VENETO

Head Chef Patrick Maisonhaute
Sous Chef Patrick Bagbey
Garde Manager Brett Watkinson
Peter Perkins

Hours:
Open 5:30 Tuesday – Saturday| Closed Thanksgiving Day| Closed December 19 – 25