Category: Wine Dinner

Featuring Shafer Vineyards & Volker Eisele Family Estate. Presented by Special Guest Master Sommelier Peter Neptune!

Shafer Vineyards
From a modest beginning of 1,000 cases in 1978, Shafer Vineyards has grown slowly until reaching its present size of 30,000 cases of Cabernet Sauvignon, Merlot, Chardonnay, and Syrah. Today Shafer wines are available in major markets nationwide and in top restaurants and hotels internationally.
“… one of the world’s greatest wineries.” – Robert M. Parker, Jr

Volker Eisele
Volker Eisele Family Estate creates enticing wines from the Chiles Valley District of the Napa Valley. Organically farmed since 1974, the vineyard reflects the passion of the Eisele Family’s commitment to grow exceptional grapes and to produce elegant estate wines.

Peter Neptune
Peter Neptune is one of only 159 individuals in North America to hold the wine industry’s most prestigious title: Master Sommelier. He is a 31-year veteran of the wine business, beginning as a sommelier in New York City, where he trained and worked for 10 years. Upon returning to his native California, Peter entered into Wine Education full time, and has established a nationwide reputation as one of the premier wine educators in the USA.

Make your reservations today, we sell out every year! $150 per person tax and gratuity included.
Tickets are not available for purchase online. 
Call Pizzaioli at 9095905454 to save your spots!

November 30, 2017, 6:00pm

Antipasto

Pan seared Alaska Weathervane Scallops and Wild White Shrimp, sautéed with aromatic Falanghina white wine, butter lemon, chives, tarragon, and toasted herb crostini.

CrossBarn by Paul Hobbs Sonoma Coast Chardonnay 2016 – “Daffodil yellow with aromas of Bartlett pear, yellow peach, and citrus/yellow flowers. On the palate, there are flavors of juicy pink lady apple, fresh guava, and apricot. The texture is creamy, energetic, long and salivating.” –Paul Hobbs

Insalata

European Mesclun greens, apples, candied pecans, blue cheese, dried cranberries and drizzled with apple cider vinaigrette, shallot, dijon, and olive oil.

Paul Hobbs Russian River Chardonnay 2015 – “With a pale straw, pearlescent hue, the wine impresses with aromas of yellow blossoms, citrus and a note of chamomile tea. The richly textured palate offers delectable flavors of fresh white fruits and sweet brioche accented by minerality for a lingering and pleasurable finish.” – Paul Hobbs

Primo Piatto

Homemade Ravioli fresh pasta sheets filled with slow Braised Pork from Idaho’s Salmon Creek Farms natural Duroc boar, sautéed with wild winter mushrooms, in a Burgundy reduction.

Paul Hobbs Hyde Vineyard Pinot Noir 2015, from Carneros, California – Dense violet in color, this elegant wine from Larry Hyde’s vineyard intrigues with an aromatic medley of blueberry, violets, and dried sage. The supple and earthy palate gives way to ripe flavors of blackberry, black cherry and hints of lavender and herbal spices. This richly textured wine integrates fine, velvety tannins, clean minerality, and balanced acidity that grace the lingering finish.” – Paul Hobbs

Secondo Piatto

Herb coated Colorado lamb rack, pecorino pepper polenta and Roasted leeks, parsnips, carrots, celery, butternut squash, and zucchini with Cabernet reduction.

Crossbarn Cabernet Franc, Moon Mountain District 2014 –“…distinctively deep violet hue and opaque core. Dulcet aromas of vanilla bean, ripe Brooks cherry, wild blueberry, thyme, and sage emerge from the glass, setting the stage for the vibrant palate to follow. Polished layers of juicy fraise des bois, raspberry, and red currant are accented by notes of sea salt, sage, and lavender. Firm tannins and vibrant acidity establish structure, evident throughout the wine’s long, silky finish.” – Paul Hobbs

L’ultimo Piatto

Cabernet Chocolate Cake topped with ganache frosting, panna, and Maraschino cherries, rich, moist and intense.

Paul Hobbs Napa Valley Cabernet Sauvignon 2014, from Napa Valley, California – “ Dark crimson in color, the nose is perfumed with luxuriant aromas of red currant, boysenberry, cedar box, and Herbes de Provence. The intensely layered palate excites with flavors of cassis, graphite, blueberries, and sage, woven seamlessly together with savory, velvety tannins. The finish is long and pure, a perfect harmony of richness and elegance.” – Paul Hobbs

$150 per person all-inclusive of tax and gratuity, prepaid reservations only, you may also purchase online at Pizzaioli.com.  Final Menu selections may change based on the availability of fresh ingredients.

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Menu pdf

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 3^th, 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 9^th, 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 2011 – stylistically 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.

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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.