Ravioli filled with pumpkin purée, tossed in caramelized butter & sage
Pairs with: Gavi DOCG – Piedmont (100% Cortese)
“The pumpkin ravioli in brown butter sage sauce was divine. A must-try.”
— Mike Z., Yelp
Penne al Gorgonzola e Noci
Penne in a silky Gorgonzola sauce, crowned with toasted walnuts and kissed with a balsamic glaze.
A refined balance of creamy, nutty, and sweet flavors—simple yet indulgent. Pairs with: Lamuri DOC – Sicilia (100% Nero d’Avola)
SECONDI PIATTI – CHOOSE ONE
Chilean Sea Bass alla Fiorentina
Center-cut sea bass, seared and oven-finished, topped with cherry tomatoes, basil & roasted garlic over sautéed spinach
Pairs with: Rosso di Montalcino DOC – Toscana (100% Sangiovese)
“Flaky, flavorful, and finished with garlic chips — my new favorite fish dish in New Orleans.”
— Sean, OpenTable
Veal Chop GF
Bone-in 14 oz chop, seared and oven-finished,
with roasted rosemary potatoes and parmesan-crusted Roma tomatoes
Pairs with: Lamole di Lamole Chianti Classico Riserva DOCG – Toscana (100% Sangiovese)
“Juicy, tender, and indulgent — that veal chop with prosciutto and Asiago was a knockout.”
— Daniel R., OpenTable
Center Cut Filet Mignon GF
8 oz grilled prime filet, finished with your choice of green peppercorn or Dolce Gorgonzola sauce, served with sautéed asparagus
Pairs with: Il Fauno di Arcanum – Toscana (Super Tuscan Red Blend)
“Perfectly cooked steak and that gorgonzola sauce... wow.”
— Anonymous, OpenTable
