CADS
November 9, 2015
FALL MENU
(plus Champagne, Rosso di Montalcino, and Pizza tastings)
Chef: Nat
Antipasti
Tapenade
Parmesan Crackers
Sautéed Pardon Peppers
Primi
Margherita Pizza, made with John’s Special Calabrian Crust
Margherita Pizza, made with the Sterling Bistro Crust
Secondi
Kalua Pig served with Onion-Apple Melange
Fuyu Persimmon and Chinese Cabbage Salad
Walnut Whole Wheat Bread (Acme)
Dolci
Roasted Bosc Pears with Balsamic Glaze
Cypress Grove Chèvre
2005 Sauternes, Haut Charmes
$30 Champagnes
NV Aspasie, Carte Blanche Brut
NV Michel Loriot, Blanc de Noirs
NV Arthur Marc, Initiale Noir & Blanc Brut
$20 Rossos di Montalcino
2013 Ciacci Piccolini d’Aragona
2013 Ferrero Rating
2013 Uccelliera Rating