Chef Sharon Tutko is in her element with fresh summer ingredients and warm summer nights starting with a flute of prosecco rosé served with eggplant caponata crostini with goat cheese topped with fresh basil and toasted pine nuts. Gather with your girlfriends and enjoy chicken marinated in sage and garlic cooked with kale and a trio of sautéed wild mushrooms - king trumpet, oyster, and enoki mushrooms, served with fresh pappardelle with hazelnuts and fresh sage and Boursin, plus roasted peach crostata with whipped honey ricotta and toasted macadamia praline.
Fri, Jun 6, 6:30 pm to 9 pm
Fri, Jun 6, 6:30 pm to 9 pm
Share