for the week of September 1st, 2023

Calamari Steak Appetizer
The tender calamari is breaded, pan-seared golden crispy, and drizzled with lemon caper beurre blanc sauce.

We recommend pairing with Bisci Verdicchio di Matelica Vigneto Fogliano. This Verdicchio from Marche, Italy, with hints of almond, ripe pear, citrus blossoms, bright acidity, and subtle mineral undertones, beautifully complements the rich flavors of the calamari.

Italian Seafood Stew, Cacciucco alla Toscana
This Cacciucco features the delicate flavors of sea bass, striped bass, and branzino, all skin-on and filleted, cut into delectable bite-sized pieces, slow-cooked with Saltspring Island Mussels* and accompanied by black tiger shrimp and all  immersed in a rich brodetto with genuine San Marzano tomatoes from Italy.

We recommend pairing with Abbazia di Novacella Kerner from Trentino-Alto Adige, Italy. This wine enchants with notes of apricot, white peach, and mountain herbs, its vibrant acidity and subtle minerality perfectly harmonizing with the stew’s richness.

Lamb and Venison Ragu with Pappardelle
Slow-cooked in a traditional Bolognese style, the flavors of lamb and venison simmer in a rich and hearty sauce and sauteed with pappardelle pasta. This dish captures the essence and comfort of Italian rustic cuisine. 

We recommend pairing it with Altesino Brunello di Montalcino from the revered vineyards of Montalcino, Tuscany; this ruby-red Sangiovese graces the senses with a symphony of aromas, from violets and wild berries to hints of tobacco, chocolate, and vanilla. On the palate, its rich, full-bodied elegance and velvety texture complement the deep flavors of the ragu, creating an unforgettable dining encounter.

*Saltspring Island Mussels, a Mediterranean and Atlantic Blue Mussel hybrid. Grown in the pristine Salish Sea waters, these mussels boast plump meats and a unique sweet undertone.