“I was impressed by the wide selection of flavors and the lightness of the food and the unobtrusive service that’s friendly without intruding... Larry Vito is one of the City’s great chefs.” Jim Wood Food Critic, San Francisco Examiner	Three Course Wine & Food Pairing Dinner HORS D’OEUVRE Grilled and Sliced Portabello Mushrooms on Gorgonzola Bruschetta Tostada Triangle of Blackeyed Peas and Barbecued Pork FIRST COURSE Salad of Baby Greens with Rock Shrimp, Belgian Endive and Granny Smith Apples Tossed with a Tarragon Honey Vinaigrette MAIN COURSE Roasted Center Cut Pork Loin Cider Cured and Dry Marinated with Rosemary Sliced and Served in a Tart Dried Cherry Sauce with Thyme Roasted New Potatoes, Red Onion Fans, and a Mosaic of Yellow Squash, Zucchini and Roma Tomato Sourdough Battard from The Gold Medal Winning Village Bakery	scroll back