SPQR DINNER MENU PRIVATE DINING by SEPIA | 1st Course-Chef Accarrino Cauliflower Variations: caper, meyer lemon, radish,

trout roe, bottarga 2010 Venica Pinot Bianco, Collio Goriziano 2nd Course-Chef Zimmerman Sea Scallop: celery, tangerine, sanguinaccio 2010 Scarpetta Pinot Grigio, delle Venezie 3rd Course-Chef Accarrino Chocolate Torchio: ragu of beer braised suckling pig, rapini, mimolette cheese 2007 Scilio, Etna Rosso 4th Course-Chef Zimmerman Bollito Misto: veal, pork, beef, capon, appropriate garnishes 2009 J. Hofstatter Lagrein, Alto Adige 5th Course Fig Leaf Custard: oatmeal, caramelized milk, fresh figs, black pepper mascarpone ice cream (SPQR) Mignardises (Sepia) 2003 Flsina Vin Santo del Chianti Classico, Toscano