We brought our own wine. Corkage is $10. This was a Bedrock Compagni Portis Heritage White. It's a blend of Gewurztraminer, Trousseau Gris, Riesling, and Roter Veltliner. I liked the Carlisle we had the other day better.
First course was a choice of salads. This was Capo Salad--Rafter Ranch Arugula, Oven Roasted Artichokes, Shaved Parmigiano Reggiano, and Whole Lemon Vinaigrette.
Another of the salad options was Caesar Salad--Chopped Romaine with Creamy Lemon Anchovy
For the 2nd course, we opened up a Sheldon 2012 Grenache.
You could choose a personal pizza. This is the Quattro Formaggi--gorgonzola dolce, fontina. house made mozzarella, parmesan, slow roasted onion and wild arugula
Salumi--rosemary, cured meats, house made mozzarella, pepperonata, parsley and EVOO. I liked this than the quattro formaggi but I couldn't find much salumi.
We had a Peche Merle Zinfandel with our last course.
Briased Shortribs served over Cramy Parmesan Polenta, Spring Onion Salsa Verde and Smoked Onion Jam. This was amazing. The short rib was fork tender and delicious!
Wood Fired Sonoma County Mushrooms served over the polenta.
2018 03 06
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