*PASTA SPECIAL* Beef Brisket and Pork Shoulder Ragu with house-made pappardelle, prosciutto, mirepoix vegetables, cremini mushrooms, braising reduction, shaved Parmesan and garlic bread. Here's a word straight from Chef Billy about this dish: "For the past few years, I've made this dish in December for the holiday season special. Each year I try to improve on the last and make it a little better than the year before. This ragu cooks low and slow for 10 hours until the meat and vegetables are fall apart tender and the braising liquid develops a deep rich flavor. This soul warming dish will pair perfect with some good company and a Top Hat signature cocktail. Available this week only!"