15th Century Italian Feast

Seven courses, featuring a whole roast suckling pig, are paired with biodynamic red wine from some of the oldest vineyards in Italy. Our host will walk you through Medieval philosophies of health, city-state politics, 15th century celebrity chefs and the transcontinental spice trade. This dinner is an opulent lens into medieval dining.
Stone Fruit, Sage Wine
Minestra of Greens: swiss chard, spinach, parsley, mint, dill, beef bone broth
Braised Leeks with saffron: grass fed butter, white wine
Olive Oil Poached Tuna: rosemary, garlic, sauce januet
Roast Suckling Pig
Pork Shoulder Stuffing: pork shoulder, chesnut, egg, parmesan, gruyere
Green Sauce: mint, oregano, parsley, verjus
Zanzarelli: chicken broth, curdled egg, parmesan, bread crumb
Winter Squash Tortolleni: handmade pasta, roast kabocha & acorn squash, parmesan
Grape Pie: seedless heirloom grapes in lard crust
Almond Cream: almond flour, organic cream, moscato
Hypocras & Marzipan Medallions
Rose Water Elixir & Postprandial Spices