September 5, 2013 at 6 PM

Aperitif Prosecco Col de’ Salici This aromatic, fully sparkling spumante is fruity with intense apple notes and hints of wisteria in bloom and acacia on the nose. A zesty palate of white fruit is followed by a harmonious finish and lively elegant bubbles.

Antipasto Insalata di Arugula e Pomodoro salad of arugula, endive, grilled and marinated eggplant, roasted peppers and portabello mushrooms, topped with yellow and red heirloom tomatoes, bread crusted goat cheese and shaved pecorino, drizzled with extra virgin olive oil. Served with: Castello della Sala, Bramito Chardonnay A brilliant yellow with green highlights, the wine offers a fresh and complex bouquet with buttery notes and hints of vanilla.

Affettati Misti Thinly cut Prosciutto di Parma, Capocollo, Mortadella, Sopressata and Bresaola with Italian olives and marinated zucchini. Served with: Badia a Passignano Estate Estate Grown, Chianti Classico DOCG Riserva Intense ruby red in color with complex aromas of red fruit, raspberries, blueberries and ripe cherries, finishing with a spicy licorice note.

Primo Piatto Homemade Ravioli fresh pasta sheets stuffed spinach and ricotta in a porcini mushrooms brodetto, topped with shaved Parmigiano-Reggiano. Served with: Pian delle Vigne Brunello di Montalcino aromas of red fruit and spice that fuse harmoniously with hints of tobacco and chocolate. On the palate, the wine shows great balance with lively mineral notes and elegant flavors that are supported by structured tannins.

Secondo Piatto Osso Bucco Braised Beef shanks baked with tomatoes, onions and red wine served over white creamy polenta, topped with Gorgonzola and Romano Pecorino cheese. Served with: Tignanello Toscana A very intense ruby red in color with purple highlights, …The nose is redolent of licorice, violets, and cherries along with notes of vanilla, chocolate, and sweet toasty oak – all of excellent intensity and elegance. Fresh and savory flavors on the persistent finish add length and finesse.

Dolci Chocolate Tiramisu Mascarpone cheese and Zabaglione over ladyfinger cookies in espresso coffee topped with dark chocolate. Served with: Guado al Tasso Elegant notes of toasted oak, coffee, and spice followed by aromas of plum and black currant. On the palate soft, but structured with a thread of acidity that gives exceptional freshness and crispness. The tannins are extremely elegant and the finish is very persistent, with sustained and lingering notes of the coffee, berry fruit, and toasted oak.

Formaggio e Frutta Accasciato, Cambozola, Grana Padano, Gorgonzola, Parmigiano-Reggiano, Havarti and Taleggio Cheese with grapes, walnuts, dried apricots, dates, cranberries and honey. Vinsanto del Chianti Classico An intense and brilliant amber in color, the wine features nutty aromas with further notes of butterscotch, candied fruit, and sweet citrus fruit. Ample, rich, and full on the palate, the flavors recall chestnuts and, on the long and sustained finish, hazelnuts as well.

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