Veal Ossobuco
A Milanese specialty dating back to the 19th century, this dish features a tender 18 oz. Veal shank braised and slow cooked in red wine, and soffrito served over Tuscan Pappardelle pasta, topped with a traditional Gremolata of finely minced parsley, garlic, and lemon zest, and finished with shavings of Parmigiano-Reggiano.

To make this meal unforgettable, we propose accompanying it with the esteemed Brunello di Montalcino. This Tuscan wine, recognized for its robust body and velvety tannins, radiates an aromatic fusion of red and black fruits, underscored by suggestive whispers of leather, earth, and dark chocolate. Its enduring, balanced finish positions it as the ideal partner for the Veal Ossobuco, amplifying the meal’s flavors. With every sip, it guides you on a sensory journey to the undulating hills of Italy.

Mediterranean Branzino
A culinary journey through coastal Italy. The 12 oz. Oven-Browned Branzino is served with a medley of slow-roasted eggplant, zucchini, bell pepper, onion, tomato, and potato, enhanced by fresh basil, thyme, and a drizzle of lemon-infused olive oil.

To complete the dining experience, we recommend pairing with Soave, a white wine from Veneto that boasts notes of green apple, pear, white peach, and almond. The light, fruity profile of the wine perfectly complements the delicate flavors of the Branzino.

South African Lobster Tail
Italy’s renowned seafood tradition. The 6 oz. Lobster tail is served over linguine pasta sautéed with aromatic shallots, fragrant tarragon, and sweet San Marzano Pomodoro, all tied together with a decadent drizzle of drawn butter.

We recommend pairing this culinary delight with a glass of Italian Chardonnay, known for its notes of golden apple, tropical fruit, honey, and oak. Its full-bodied flavor and balanced acidity beautifully enhance the lobster’s, delicate sweetness.

Spinach and Ricotta Ravioli
A taste of Italy’s rich culinary history, the pasta parcels, filled with spinach and creamy ricotta, are served in a robust Bolognese sauce and garnished with shaved Pecorino cheese and crisp microgreens.

Wine pairing, this dish is perfectly paired with a vibrant Barbera wine, offering notes of ripe red cherries, wild berries, plum, and subtle spices. Its balanced tannins, and lively acidity complement the rich, savory flavors of the ravioli, creating a remarkable dining experience steeped in tradition.