Our feature this weekend is an Adobo rubbed veal chop with grilled shrimp over a Hatch chili and jack cheese tamale cake with mole sauce, heirloom tomato salsa, preserved lime cream, and cilantro microgreens.  Rich red fruit and a hint of spice from the Damilano Barbera d'Asti provides the perfect counterpoint with flavors of currant, violet, cherry and a touch of vanilla.