Georgia James Steak

Amuse Bouche Ca’ del Bosco “Cuvee Prestige” 46 edizione, Franciacorta 1st Gruyere Parmesean Cheese Souffle Petite salad, Gruyere sauce, white truffle shaved table side Borgogno, “Timorasso Derthona”, Colli Tortonesi DOC,Barolo, 2020 2nd- Gnocchi with Brie Fondue White truffle sauce, whiter truffle shaved table side Borgogno,Dolcetto d’ Alba DOC,Barolo, 2020 3rd- Filet Rossini 44 farms filet, seared foie gras, madeira sauced turned potato butter crouton, white truffle shaved table side Borgogno, Langhe Nebbiolo DOC Barolo, 2019 Borgogno, “ No Name” -Etichetta di Protesta, Langhe Nebbiolo DOC,Barolo 2020 4th- Warm Medley of Apple & Pear sabayon topped w/ white truffle shaved table side. Laurent - Perrier “ Harmony” Demi-Sec N/V,Champagne

Pocket is itching and you don't know how to fix that? Wanting to spend some dough, relax and just let the chef make all the decisions for you? Our BALLER board might be what you are looking for. Chef curates your BALLER board 100%. Choosing meats, fishes, caviar, king crab, or whatever he is feeling that evening. There is no say on what goes on there or how much it is. It is all up to the chef .............you might just have some items that are not even on the menu.

Our Chef curated Georgia board is big enough to feed 4-6 people. It includes -36 oz. Porterhouse from 44 Farms -20 oz. Chateaubriand -16 oz Ribeeye -2 (8oz) branzino -4 sides of chefs choice