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