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Prisoner Wine Dinner
January 25th 6:30-9:00 PM
Join Petterino’s in a wonderful four-course dinner with passed hors-d’oeuvres and wine pairings from Prisoner Wine Company. Chef’s Mychael Bonner and Richard Lisby have put together a complex menu complementing an array of Prisoner Wines. Menu highlights include Japanese A-5 Wagyu Beef with King Trumpet Mushrooms, Pan Roasted Viking Village Scallops with Popcorn Polenta and Braised Veal Cheeks. $120 per person including tax and gratuity. To purchase tickets click here.
Passed Hor Deurves- Paired with Giuliana Prosecco
Crostini, Robiola Cheese, Black Winter Truffle, Honey
Kumamoto Oysters with Aged Balsamic Mignonette, Micro Parsley
Duck Pate, Dried Cherry Mostarda, Pistachio
First Course Paired with Blindfold White Blend
Pan Roasted Viking Village Scallops, Popcorn Polenta, N’duja Butter
Second Course- Paired with Saldo Zinfandel
Japanese A-5 Wagyu Beef with King Trumpet Mushrooms, Petite Watercress