Antipasti

Terre Diverse, Greco di Tufo, Campania 2021

A crisp, mineral-driven white with citrus and almond notes.

Insalata di Mare

Shrimp, calamari, scallops, and octopus marinated in lemon, parsley, garlic, and chili EVOO

Light, zesty, and vibrant—a fresh welcome to the table.

 

Rodaro, Malvasia, Friuli Colli 2020

Floral and aromatic with hints of white peach and herbs.

Fiori di Zucca Ripieni

Zucchini blossoms filled with pistachio-ricotta, lightly fried, served over saffron aioli

Delicate, creamy, and elegantly floral with a nutty finish.

 

2nd Course

Isola della Falcole, Vecchia Vigna, Tuscany

Structured and smooth, with balanced tannins and red fruit notes.

Osso Buco Ravioli con Porcini

Braised veal shank-stuffed pasta in a porcini mushroom and sage brown butter sauce

Rich, savory, and luxuriously earthy.

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3rd Course

Castello di Meleto, Chianti Classico Gran Selezione "Vigna Poggiarso" DOCG 2018

Bold and refined with dark cherry, spice, and oak nuances.

Involtini di Manzo alla Toscana

Beef rolls stuffed with prosciutto and fontina, braised in red wine, served with mashed potatoes Comforting and rustic with depth and decadence.

 

4th Course

Alberto Voerzio, La Serra Barolo, Piedmont 2017

Powerful yet elegant classic Barolo with structure and spice.

Grouper alla Puttanesca

Pan-seared grouper with olives, tomatoes, garlic, and capers; served with grilled asparagus

Bold Mediterranean flavors that stand up to the wine's complexity.

 

Dessert Course

Vin Santo

Nutty, sweet, and aged-traditionally paired with biscotti or custard.

Torta di Ricotta, Mele e Miele

Baked ricotta cheesecake with honey and warm spiced apple, almond crust, mascarpone whip, and Vin Santo reduction

Traditional, silky, and subtly sweet with a modern twist.