“To Dario and Italy, With Love” Sunday, May 6, 2018

cocktail hour Passed: chianti butter crostini and mushroom arancini Aperol Spritz

one tartare with assorted pickled vegetables Sparkling Rose shrub cocktail

two kale and spring vegetable wrap ribollita soup with pork broth Birra Moretti

three blood orange arugula salad with pistachios and goat cheese Blood orange shrub Negroni

four cut egg carbonara Luxardo, lemon, and brandy cocktail

five pork belly with spring vegetables and white beans White vermouth cocktail

six Italian cheese plate Port wine

seven Tiramisu cake Espresso-infused whiskey toddy

Menu and drink pairings created and prepared by Chef Phil Cline & Craft Cocktail Bartender Paige Cline