Autumn Frost Squash Agnolotti
wild mushroom, black garlic, brown butter, sage
2024 Bricoleur, Viognier, Kick Ranch Vineyard
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Squid Ink Gigli
gulf shrimp, calabrian chile, lemon, parsley
2020 Morlet, Sauvignon Blanc, Les Petits, Sonoma County
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Garganelli
fennel pork sausage, broccolini, rich poultry jus
2021 Vivier, Pinot Noir, Sonoma Coast
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Cocoa Trifoglio
liberty duck confit, madeira cream, hazelnut praline
2021 Rockpile, Zinfandel, Jack's Cabin Vineyard, Sonoma County
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Roasted Parsnip Caramelle
Lamb Shank ragu, horseradish gremolata
2018 Donelan, Syrah, Cuveé Christine, Sonoma County
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Boca Nero
vanilla bean chantilly, macerated strawberries, raspberry coulis
PASTA TASTING MENU
EXECUTIVE CHEF SHANE MCANELLY
PASTRY CHEF TAYLOR KELLEY
CHEF/OWNER CHARLIE PALMER
$119 per person
$85 supplemental wine pairing