For The Family

The Chino Spectrum is hosting a family friendly Halloween Spooktacular celebration! Get your costumes and sweet tooth ready… Participating restaurants and stores will be handing out candy to all the trick-or-treaters, so make sure to bring a bag to fill with treats! There will also be free face painting on the patio of the food court. The event will be held from 5pm-8pm on Tuesday October 31st.

For The Adults

We will host our Annual Costume Contest on Tuesday October 31st! We will be giving out awards for the scariest, the most creative, most comical costumes, and more! Various prizes will be awarded including gift cards, wine, etc. Winners will be announced between 8-9pm.

We will also feature a few spooky cocktail specials for the occasion. See you there!

A couple of Last Year’s Winners!


 

November 1, 2017, 6:00 PM

Antipasto

Caprese Heirloom Tomatoes fresh basil and Burrata cheese layered on grilled Crostini, drizzled with extra virgin olive oil.

Champagne Barons de Rothschild Brut

“Ripe pear and nectarine scents are sharpened and lifted by hints of citrus zest and smoky minerals. On the palate, fresh orchard and citrus fruit flavors deepen and spread out with air while picking up a smoky, leesy quality. Finishes supple and long, with repeating pear and lees notes. Forty percent of this blend is reserve wines, by the way.” – Josh Raynolds, Vinous

Insalata  

Arugula e Pomodoro Arugula, watercress and a blend baby European lettuce tossed with extra virgin olive oil served with marinated Roma tomatoes, grilled eggplant and Portobello Mushrooms topped with walnut encrusted Goat Cheese and shaved pecorino, drizzled with extra virgin olive oil.

Domaines Barons de Rothschild Legende Bordeaux Blanc 2016

Pale straw color. On the nose, refined and aromatic, combining citrus notes (grapefruit, lime) with aromas of exotic fruit (passion fruit). On the palate, fresh, lively and seductive, very aromatic. Exotic notes on the finish. Blend: 60% Sauvignon, 40% Semillon.

Primo Piatto

Homemade Ravioli fresh pasta sheets filled with roasted Cornish Game Hen, Parmigiano, and caramelized shallots, sautéed with chanterelle mushrooms, in a creamy brie sauce.

Domaines Barons de Rothschild Legende Medoc 2013

Intense red with hints of orangey brown. Expressive and elegant, with intense aromas mingling sweet spices, red fruit, and licorice. Supple and flavorful, very aromatic and complex with a good freshness on the finish. A success for the vintage, this wine offers a fine expression of the terroir.

Los Vascos Grande Reserve Cabernet Sauvignon 2014

“This is the top wine of Los Vascos with currant, wet earth, and dried mushroom. Medium to full body, very fine and silky tannins and a pretty, chewy finish. It shows austerity with finesse and seriousness. Beautiful now but needs at least two or three years to come completely together. A blend of 90% cabernet sauvignon, 5% Syrah and 5% cabernet franc. Decant now to drink.” – James Suckling

Secondo Piatto

Short Ribs Bordelaise: Braised beef short rib baked with tomatoes, onions and carrots served on a bed of creamy Gorgonzola polenta with sauteed Porcini mushroom and pearl onions in red Bordeaux reduction.

Chateau Moulin de Duhart 2012 Pauillac

“A ripe, rich style of wine, with swathes of black-currant fruits and cushioned tannins, this second wine of Duhart-Milon is full bodied and deliciously rich. The fruit carries the wine with its smooth tannins.” – Wine Enthusiast

Domaines Barons de Rothschild Lafite Le Dix de Los Vascos 2013

“Beautiful dark red color with garnet light reflections. The aromas of the ripe cherries are combined with delicate notes of blackberries to develop further flavors of licorice, saffron, peppers, nutmeg, white and black peppers, which are integrated into notes of cocoa, tobacco, and cedar. Body-balanced on the palate: The balanced and pleasantly dominant tannins create a perfect complexity with notes of black olives and delicate nuances of bitter chocolate. A wine of unique elegance and depth.” – Winemaker Notes

L’ultimo Piatto

Foie Gras and Goat Cheese Crostini with a citrus tarragon basil Panna.

Château Sigalas-Rabaud, Lieutenant de Sigalas Sauternes 2009

“The Sigalas Rabaud was sensational out of barrel and served blind, the wine does nothing to dispel my initial optimism that this is the apogee for the estate – so far. It is bestowed with an intense bouquet of quince, orange zest and almond with a lighter touch of honey compared to its peers. The palate is medium-bodied with great viscosity. This is an assertive Sauternes that wants to make an impression, although it does not display the complexity or breeding of Yquem and Suduiraut. Still, it is very composed and perhaps is saving something up for later, biding its time as it were. This is a wondrous wine. Drink now-2040.” – Neal Martin, The Wine Advocate

$125 per person all inclusive of tax and gratuity, prepaid reservations only. Final Menu selections may change based on the availability of fresh ingredients.

Stop by our booth at this years Wine Walk! The 7th Annual Wine Walk will be held at The Shoppes in Chino Hills this October 14th from 4-7pm.

The Pizzaioli booth will be serving a classic pasta dish, and a selection of wines from our wine shop Wine Experience. Our wine shop is located off of Central Avenue in Chino, only 5 minutes from Pizzaioli! Wine Walk participants will have the opportunity to meet and discuss tasting notes with our in house sommelier.

Wine Walk Pass

$45: Includes wine glass & 12 tasting tickets

$55 at the door (if available)

VIP Package

$100: Includes Wine Walk Ticket & Encork After Party and Auction

Purchase your tickets HERE and stop by our booth! See you there!


 

With a very special Old World & New World experience featuring the

wines from the Antinori Family

Join us for an unforgettable evening! In 1976 Stag’s Leap Wine Cellars SLV Cabernet shocked

many critics by beating the best of France! In 1971 Antinori Tignanello was first introduced

and set the standard for a whole new category of luxury wines know as “Super Tuscans”.

On this evening we will pair some of Stag’s Leaps’ best

with some amazing Old World classics from Antinori

Monday, November 16, 2015 6:30 pm

Our evening’s line up

Stag’s Leap Wine Cellars Sauvignon Blanc 2014

Castello San Giovanni Orvieto Classico Superiore 2013

Antinori 2011 Villa Antinori Chianti Classico Riserva DOCG

(91pts Wine Enthusiast)

Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon 2012

(90pts Wine Advocate)

Antinori Tignanello Super Tuscan, 2012

(95pts Wine Enthusiast)

Stag’s Leap S.L.V. Cabernet Sauvignon 2012

(92—94pts Wine Advocate)

$125 per person all inclusive of tax and gratuity, pre-paid reservations only.

Space is very limited.

Reserve your table now! 909-590-5454

November 3th, 2014 6:30 

Pizzaioli Wine Dinner featuring Silver Oak Cellars and Grgich Hills Estate

Insalata di Arance e Barbabietole Roasted Baby Beets, Blood Orange and Burrata cheese Salad, mixed with red cabbage, yellow and red heirloom tomatoes, drizzled with extra virgin olive oil. Served with: Grgich Hills 2012 Fume Blanc

 

Ravioli di Zucca Homemade Ravioli fresh pasta sheets stuffed with pumpkin sautéed with caramelized shallots, in a butter sage and roasted pecans sauce, topped with ricotta salata. Served with: Grgich Hills 2011 Chardonnay

 

Affettati Misti  Thinly cut Prosciutto di Parma, Capocollo, Mortadella, Sopressata and Bresaola with Italian olives and marinated zucchini. Served with: Silver Oak’s Twomey 2010 Merlot Napa Valley

 

Fagiano Brasato con Pancetta Pheasant braised with shallots, prosciutto, black mushrooms, cabbage, Brussels sprouts and merlot reduction over mascarpone-white polenta, served with: Silver Oak 2010 Cabernet Sauvignon Alexander Valley

 

Arrosto Cosciotto di Agnello roasted leg of lamb with carrots, potatoes, pearl onions, and drizzled with a pomegranate and cabernet reduction, served with: Silver Oak 2009 Cabernet Sauvignon Napa Valley

 

Assortimento di Formaggi Accasciato, Cambozola, Grana Padano, Gorgonzola, Parmigiano-Reggiano, Havarti and Taleggio cheese with grapes, walnuts, dried apricots, dates, cranberries and honey, served with: Grgich Hills 2012 Late Harvest Violetta Napa Valley

$125 per person all inclusive of tax and gratuity, pre paid reservations only

June 9th, 2014 6:30 

Pacific Jumbo White Shrimp sautéed with caper berries over fresh fennel, drizzled with lemon basil olive oil, served with:

Mer Soleil 2012 Silver Chardonnay – Mineral-driven nose with citrus… Mid-palate reveals ripe exotic fruit and lemons. Laser sharp minerality carries through from start to finish on both palate and aroma.

Napa Valley Salad arugula, endive, grilled marinated eggplant and roasted peppers, topped with yellow and red heirloom tomatoes, bread crusted goat cheese, drizzled with mustard vinaigrette, served with:

Mer Soleil 2011 Chardonnay Reserve – Golden-hued in color, opening up with opulent aromas of peach, Honeycrisp apple and citrus blossom, with notes of warm baking spices from the barrel…complexities of caramel apple, nectarine, pear, buttered popcorn and mouth-filling richness on the palate.

Homemade Ravioli fresh pasta sheets stuffed with Montana Duroc Pork from Salmon Creek Farms, Provolone cheese and chestnuts, sautéed with porcini mushrooms, pancetta rosemary, sage, thyme, topped with shaved Pecorino Romano, served with:

Belle Glos 2012 Las Alturas Pinot Noir  –  Dense, dark garnet color; Aromas of juicy dark fruit, moist soil, vanilla and coco burst out of the glass… plum, cured meats and root beer enliven the senses. This wine has structural integrity with great depth. The balanced acidity leads to a supple finish.

Belle Glos 2012 Clark & Telephone Pinot Noir   –  Deep scarlet color; out of the gate, aromas of cinnamon, cranberry and a hint of ginger tease for a taste. The palette turns into Christmas in the mouth…sweet baking spices and tart berries…a lively acidity round out the long, sinuous finish.

Prime Certified Omaha Beef Short Rib,   braised in red wine and slow roasted with tomatoes, carrots, onion, served on a bed of creamy Gorgonzola white polenta with caramelized pearl onions and Brussels sprouts topped with goat cheese, served with:

Caymus 2012 Cabernet Napa Valley “This wine exemplifies our style of Cabernet out of a great vintage—deep color, rich, concentrated and balanced. 2012 celebrates 40 years of producing our pride and joy, Caymus Vineyards Napa Valley Cabernet Sauvignon.”- Chuck Wagner, Owner/Winemaker

Formaggio e Frutta Accasciato, Cambozola, Grana Padano, Gorgonzola, Parmigiano-Reggiano, Havarti and Taleggio cheese with grapes, walnuts, dried apricots, dates, cranberries and honey, served with:

Caymus 2011 Special Selection Cabernet – A rich, dense ruby color, nose of blackberry and currant… with complex aromas of black licorice, anise and crème de cassis. On the palate earthiness, with brown spice, cigar box… and ripe dark fruits that linger throughout the long finish.

$125 per person all inclusive of tax and gratuity, pre paid reservations only

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.

February 26th, 2013 at 6 PM

Pizzaioli Wine Dinner featuring French wine producer Joseph Drouhin Domaine with special guest speaker Laurent Drouhin on February 26th, 2013 at 6 PM.

Appetizer

Saint Veran 2011stylistically close to Pouilly-Fuissé, with its golden hue, its greenish reflection and its refreshing taste. The aromas are reminiscent of the ripe Chardonnay grape, with subtle notes of musk.

Gougères, Heirloom Tomato and Burrata Cheese – Gougères a baked savory choux pastry filled with Gruyère cheese, served with the tomato slice, Burrata (made from mozzarella and cream), extra virgin olive oil and fresh basil, served with:

Puligny-Montrachet 2010 – The aromas evoke trees in bloom and white flesh fruit, like white peaches. On the palate, there is a sensation of fresh silkiness. Long and persistent in the aftertaste, ending on an exceptional wealth of flavors, both floral and fruity.

Salad

Burgundy Salad with Poached Egg – arugula, endive, mixed baby greens, red onion, cherry tomatoes, garlic croutons and poached egg drizzled with mustard vinaigrette, served with:

Cotes de Nuit Village 2010 – Bright ruby color. On the nose, intense aromas of wild cherry, liquorice and mild spices, evolving towards notes of undergrowth and mushroom.

Entrées

Free Range Chicken roasted with shallots, prosciutto, black mushrooms, cabbage, onions, Brussels sprouts and Chardonnay over mascarpone-crushed potatoes, served with:

Gevrey Chambertin 2010 – The woody character is subtle and marries delicately with the other aromas. As the wine evolves, there are more complex notes, such as mild spice, nutmeg and leather.

-&-

Beef Burgundy – Braised Prime beef roasted with mushrooms, carrots, pancetta, pearl onions, and Pinot Noir, served over white polenta served with:

Pommard 2010 – An intense, bright, red color; a powerful nose, with notes of black cherry and spice, evolving towards aromas of young leather. On the palate, the tannins give a certain impression of firmness, somewhat softened by a nice, harmonious texture.

Le Fromage

Burgundian Cheese Assortment, served with:

Beaune 1er Cru Clos des Mouches – An absolute treat, powerful, soft, harmonious with superb aromas of dark berries.There remains a final and most pleasing sensation of harmony, fullness and delicate tannins, as the wine lingers on the palate.