January's Wine Dinner Menu:

Amuse Bouche

• Grilled Portobello mushroom marinated in miso, topped with chive sour cream, crispy onions, and pickle shimeji
• Wine Pairing: Giusti Merlot

Soup

• Red Thai curry butternut squash soup, finished with coconut, pickled squash, and toasted pumpkin seeds

• Wine Pairing: Giusti Pinot Grigio

Main Course

• Braised North Country short ribs with Alberta parsnip espuma and deep-fried Brussels sprouts in tallow, finished with lemon confit and Parmigiano Reggiano

• Wine Pairing: Giusti Valpolicella Ripasso

Dessert

• Silky house-made panna cotta topped with orange supremes, a buttery crumble, and a dried citrus wheel
• Wine Pairing: Giusti Pinot Nero Rosé