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.

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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.