Please join us on
THURSDAY, MARCH 23RD
for a ‘Ruffino-Fine Italian Wines Dinner’
featuring 5 different wines paired perfectly with 5 unique culinary creations
from Executive Chef Patrick Swetnam.
Goat cheese stuffed squash blossoms. Garlic lemon aioli.
Paired with Ruffino Prosecco
Asparagus tart with Champagne vinaigrette and cured egg yolk.
Frisée, lola rossa, and tomato jam.
Paired with Ruffino ‘Lumina’ Pinot Grigio
Elk Tenderloin, mushroom duxelle wellington. Ligonberry demi-glace. Cippolini onion dauphinoise.
Paired with Ruffino ‘Modus’ Super Tuscan
Miso-seared Ahi tuna with blueberry fettucine. Blackberry Toscana buerre blanc. Bing cherries.
Paired with Ruffino ‘Aziano’ Chianti Classico
Moscato sabayon. Peach shatter. Fresh grilled peach risotto stuffed in phyllo.
Paired with Ruffino Moscato d’Asti
Limited availability, reservations required. | Please ask the staff for more information