Antipasti was Yellowfin Tuna Carpaccio with Red Pepper Relish and Calabrian Chili Aioli paired with an '07 Borgo M Pinot Grigio Venezie.
Primi was Maine Lobster Ravioli in a Mascarpone Alfredo.
Entree was Veal Tenderloin with Garlic Parmesan Oxford Garden Kale & Chanterelle Mushrooms paired with a 2004 Damilano “Lecinquevigne” Barolo.
Dessert was Toasted Almond Cake, Cinnamon Caramel Sauce topped with House Made Vanilla Gelato paired with a Taylor Fladgate 20 Year Tawny Port.
It was a good night.