Jan 4th – WINTER RAGU PAPPARDELLE
Seared and simmered venison and pork stew with portobello mushrooms, balsamic vinegar, crown prince pumpkin and parmesan on pappardelle pasta
OR
Wild mushroom ragu with toasted almond, blackened red onion, balsamic vinegar, crown prince pumpkin and parmesan
on pappardelle pasta
both served with house made focaccia