Drink Specials

Bloody Mary

Classic or Habanero Vodka

Old Fashioned Breakfast

Knob Creek Smoked Maple | Sugar Angostura | Orange | Bacon 

Old Fashioned Breakfast

Sparkling Paloma

Tequila | Grapefruit Juice | Prosecco


Bottomless Mimosas or Sparkling Wine. 15.

Bottomless Mimosas


Breakfast Pizza

Thin crust, olive oil, mozzarella cheese, cherry tomatoes, prosciutto, red onion, fried eggs, and baby arugula. 16.

8 oz. Grass Fed Top Sirloin

Two fried eggs, sliced sirloin, sautéed spinach, Portobello mushrooms, 

hash browns. 24.

Homemade Belgium Waffles

Powdered sugar, whipped cream, fresh berries, and maple syrup | V | 16.

Homemade Belgium Waffles


Linguini pasta sautéed with eggs, pancetta, and onions, topped with fresh micro basil. 20.

Polenta & Sausage

White polenta, two poached eggs topped with sautéed Italian sausage, bell peppers, onions, and tomatoes | GF | 19.

Polenta & Sausage

Choice of side: Seasonal fruit or hash browns.

Egg White Omelet

Sautéed asparagus, spinach, heirloom tomatoes, onions, and mozzarella cheese topped with avocado | V | 16.

Eggs Florentine

Homemade bread, poached eggs, spinach, prosciutto, topped with a nutmeg hollandaise sauce. 16.

Additional Side Dishes

Two Fried Eggs. 4. Three slices of thick cut Applewood Smoked Bacon. 3. Seasonal Fruit. 5. Hash Browns. 5.

Egg White Omelet

Since 1995 Pizzaioli has been committed to bringing you a taste of classic Italy with modern influences. We take pride in using the freshest and finest ingredients of the season, including local cage free eggs, local cheese, grass fed butter, and non GMO oil. Please have patience while we prepare your dishes made to order. Thank you!

| GF | Gluten Free | V | Vegetarian

All split dishes will be charged an additional $6

Corking fee $20 per bottle

Any outside dessert $20 fee


Fresh Baked Italian Bread. One complimentary basket. Additional basket. 3 Each

Homemade Bruschetta. Diced Roma tomatoes, basil, olive oil, balsamic. 3 Each

Black Tiger Shrimp & Scallops Sautéed in a creamy jalapeno sauce. 18.

Calamari Fritti Served with homemade marinara. 15.

Burrata Heirloom tomatoes, olives, basil, prosciutto, olive oil. 15.


Carciofi Crostini Garlic, mayo, mozzarella, artichoke hearts, basil. 14.

Caprese Creamy fresh mozzarella, basil, tomatoes, balsamic vinaigrette. 19.

Antipasto Toscana Selection of freshly cut meats, seasonal cheeses, nuts & olives. 17.

Gamberetti Crispy battered shrimp in a lemon, garlic butter sauce. 16.



Add Chicken Breast 8. Black Tiger Shrimp 9. Salmon 13. Blackened Scallops 15. 5 oz Filet Mignon. 20.

Di Casa Mixed lettuce, Roma tomatoes, shredded mozzarella. 9.

Caesar Crisp mixed greens, Caesar, pecorino cheese, homemade croutons. 11.

PZ Arugula, dried cranberries, Gouda cheese, cherry tomatoes, toasted pecans, walnuts, balsamic vinaigrette. 13.

WedgeButter lettuce, cherry tomatoes, bacon, gorgonzola crumbles, blue cheese dressing. 13.

Filet & Arugula Sliced filet mignon, arugula, caper berries, fennel, cherry tomatoes, lemon vinaigrette. 28.

Octopus SaladSliced octopus, arugula, artichokes, radicchio, heirloom tomatoes, avocado, green olives, lemon vinaigrette. 20.

Fresh Baked Sandwiches

Made on our fresh baked Italian bread served with rosemary potatoes or add $3 side Salad

Polpette Meatballs, marinara, and mozzarella cheese, toasted .16.

Misto Turkey, mortadella, salami, mozzarella, tomatoes, lettuce and vinaigrette, toasted. 16.Formaggio Gruyere, mozzarella, Gouda.

USDA Prime Steak Sandwich Mozzarella, roasted bell peppers, caramelized onions, salsa verde. 19. 

Grilled Chicken Buffalo mozzarella, tomato, red onion, arugula, pepperoncini, jalapeno aioli. 17.


Size: 8” serves 1, 12” serves 2 to 3, and 16” serves 3 to 4. Gluten free 12” cauliflower crust available. 4.

Fungi Olive oil, wild mushrooms, brie, mozzarella, truffle oil16 | 21 | 26.

Margherita Tomatoes, fresh mozzarella, garlic, basil, marinara. 16 | 21 | 26.

Margherita Pizza

Salami Mozzarella, gorgonzola, salami, shishito peppers, red onions. 18 | 23 | 28.

Italian Sausage Olive oil, spinach, heirloom tomatoes, sausage, chili oil. 18 | 23 | 28.

Pastrami Mustard vinaigrette, mozzarella, red onions, pepperoncini. 18 | 23 | 28.

Create your own Pizza Start with mozzarella, basil, & marinara, 12”- $14 and 16”- $20 Select extra toppings: anchovies, artichokes, bacon, bell peppers, feta, gorgonzola, jalapenos, meatball, mushrooms, olives, onions, pepperoni, prosciutto, salami, sausage .90/3.95 extra per item. Chicken. 12″ $8 16″ $16. Shrimp. 12″ $9 16″ $18

Pastrami Pizza

Italian Classics & Pastas

Risotto Italian Arborio rice, choice of Mushroom and Spinach or Seasonal vegetables. 22.

Eggplant Parmigiana Thin slices of eggplant layered, marinara, mozzarella. 23.

Linguine and Meatballs with Bolognese sauce topped with Parmigiano-Reggiano. 23.

Piselli Penne pasta, green peas, pancetta, onion, creamy garlic sauce. 24.

Homemade Lasagna Pasta sheets layered with beef, ricotta, mozzarella, Parmigiano, Bolognese sauce. 25.


Chicken Parmigiana Breaded chicken breast, homemade marinara, mozzarella, and side of penne marinara. 24.

Chicken Tortellini Chicken breast, spinach tortellini, baked with mozzarella, jalapeño cream sauce. 27.

Milanese Breaded chicken breast cutlet seared, Arugula, lemon vinaigrette, cherry tomatoes. 24.

Chicken Marsala Boneless chicken breast pan seared and sautéed with mushrooms, creamy Marsala wine over fettuccine. 24.

Free Range Chicken Served with this week’s special preparation of our selection of seasonal harvest vegetables (Please allow 30 minutes). 28.

Fresh Seafood

Catch of the Day Seasonal fresh fish delivered daily. Market price.

Linguine & Clams Shelled baby clams sautéed with linguine pasta & cherry tomatoes in Pinot Grigio brodetto. 24.

Linguini & Clams

Risotto al Polpo Arborio rice, squid ink, and octopus. 27.

Jumbo Shrimp & angel hair pasta sautéed with fresh Roma tomatoes and basil. 27.

Vino Bianco Snow crab, scallops, diced clams, langoustine, and black tiger shrimp, fettuccini pasta, creamy jalapeno sauce, tomato relish. 28.

Frutti di Mare Clams, mussels, langoustine, snow crab claws, shrimp, and scallops, linguine pasta. Choice of garlic olive oil or spicy marinara sauce. 27.

Frutti di Mare with garlic olive oil sauce

Cioppino Shellfish stew of clams, mussels, langoustine, crab claws, shrimp, scallops, white fish of the day, toasted crostini, tomato brodetto. 28.

Salmon Filet . 30. Rare Ahi Tuna. 28.

Served with this week’s special preparation of our selection of seasonal harvest vegetables.

Prime Steaks & Chops

Less than 2% of beef produced in the US is certified as USDA Prime. Pizzaioli proudly serves USDA Prime Certified aged 28 days for enhanced flavor and tenderness.

USDA Prime Filet Mignon Mashed potatoes, sautéed spinach, mushroom and cabernet reduction. 5 oz 32. 10 oz 48.

Served with this week’s selection of seasonal harvest vegetables.

Prime Rib Eye Steak 14oz. 48.

100% Certified pasture raised grass-fed

New York Steak 14oz Angus beef. 39.

Lamb Chops Three 5 oz frenched chops. 38.

Lamb Chops

Daily Soups

Monday – Lentil & Spinach

Tuesday – Ribollita

Wednesday – Chicken Rice

Thursday – French Onion

Friday – New England Clam Chowder

Saturday & Sunday – Tomato Bisque


Fried Egg. 4.

Mashed potatoes. 6.

Rosemary Potatoes. 8.

Shishito Peppers. 8.

Asparagus. 8.

Mushrooms. 8.

Brussels Sprouts. 8.

Seasonal Greens. 12.

Two Homemade Meatballs. 10.

Brie Mac n’ Cheese. 11.

Four jumbo shrimp with garlic butter sauce. 19.


Chocolate Cake, Tiramisu, Creme Brûlée, Carrot Cake, Ricotta Cheese Cake, Chocolate Ganache, Italian Lemon Cake, Chocolate Dipped Cannoli

Chocolate Dipped Cannoli

Since 1995 Pizzaioli has been committed to bringing you a taste of classic Italy with modern influences. We take pride in using the freshest and finest ingredients of the season in each dish created.  Please have patience while we prepare our dishes made to order.

All split dishes will be charged an additional $6

Split Salad $2

Corking fee $20 per bottle. More than 3 Bottles $40 per bottle.

Any outside dessert $20 fee

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!

Posted by Pizzaioli on Wednesday, October 24, 2018

November 30, 2017, 6:00pm


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


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

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


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


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