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Duo of Brioche Sliders
Something fun to start Confit of Thigh with Pickled Onions and Slow Roasted Pork with Italian Salsa Verde both were paired with a 2016 Rose of Sangiovese From the Barrel.
Italian Salsa Verde
I grated orange zest into my salsa verde for a little pop.
Roasted Delicata Squash smeared with a fig compote, stuffed with Fresh Ricotta, Roasted Seed & Nuts, poached Bosc Pear. This dish was paired with the 2015 Hunter White Blend, Sonoma County.
Toasted and Seasoned Nuts and Seeds
Slivered almonds, sunflower seeds and pumpkin seeds were seasoned with salt, sugar and Ichimi Togarashi and tossed over and over again in a saute pan
Sugo di Funghi
A long cooked medley of mushrooms over the top of Fregula and garnished with Pancetta and chives. Paired up perfectly with the 2014 Il Bruno, Sangiovese aged 18 Months from Dry Creek Valley
Is a toasted pasta from Sardinia. The toasting adds depth and character to a dish.
Rigitoni Bolognese, Classically Prepared and paired with 2013 Superstrada a blend of Sangiovese and Cabernet Sauvignon from Dry Creek Valley.
Grilled on a hot fire for not more than 5 minutes and seasoned with herbes de Provence and sea salt.
Skirt Steak with Heirloom Carrots and sauteed Kale topped with olive oil and paired with my 2013 Bordeaux Blend (aka The Big Five) from Sonoma County.
Mastro Scheidt Dinner