Just a quick update. We have some new dishes on our 1865 Wine Cellar menu for spring. We always have some form of hand made pasta on the menu and this is our latest dish. It is hand made linguine with concentrated tomatoes, bacon, chive, and all tossed in a creamy buerre monte. When we serve this dish we grate cured egg yolks table side on top. This is our take on a pasta carbonara. I will post more about the egg yolk soon!