Chef Dan Spitz gives you an evening of Italian with his handmade pasta and more delicacies.

1st Course: Florida Stone Crab, Royal Reds with Braised Celery Heart, Grilled Radicchio and Lemon Chive Aioli

2nd Course: Butternut Squash Cappellacci with Brown Butter Crispy Sage and Hazelnuts

3rd Course: Fernet Cake with Pink Peppercorns & Guava Sauce

Price: $100/person

ABOUT CHEF DAN SPITZ:
Dan Spitz, private chef in New York’s Capitol Region, brings a different approach to food and to his clients. He spent the majority of his early years in Portland, Oregon, where he made his mark preparing unusual and acclaimed dishes for some of the west coast’s elite restaurants like the Zagat™ rated Zefiro. As the executive chef at Mint and Ripe he began to understand and care about “sustainability” in agriculture and pasture raised and grass fed animals. In the early 2000's he opened two fine dining establishments as the chef at Beekman Street Bistro and as the Chef de Cuisine of Max London’s both in Saratoga Springs, NY. He now brings his love of farm fresh foods along with his expertise and inspired tastes to your table.

Please Note - Prices include dinner, tax and gratuity.  Other beverage costs are not included. Prepayment is required to reserve seats. Payments are non-refundable, unless an event is cancelled. Menus are subject to change due to the availability of ingredients and events may be cancelled if there is not sufficient participation. Unfortunately, we cannot accommodate dietary restrictions, but please notify us of any allergies.