1st Course

Fanny bay oysters 2-ways

with a blood orange granite

with a garlic butter sauce

Rose

2nd Course

Grilled Branzino topped with lemon, fried capers, crispy spinach

BodyGaurd Chardonnay

3rd Course 

Framani Sopressata salad with ricotta salata, heirloom tomatoes, fresh basil, and extra virgin olive oil.

Seventeen Forty Red Blend

Main Course

Linguine a la carbonara with Framani Guanciale

Reserve Cabernet Sauvignon

Dessert

Lemon sorbet with spear mint cristals

BodyGaurd Red Blend