Piemonte
The foot of the mountains, let us whisk you away to the lush forested hills of northwestern Italy with its rich cuisine featuring mushrooms, truffles, risottos, game and intense cheeses. Open up with the refreshing mineral driven whites Gavi di Gavi or Roero Arneis, follow with the seductive wines of Barbera and Dolcetto and finally reach the pinnacle of Piemonte with Barolo and Barbaresco. Feel the elegance of this noble region in each savored sip.
Sample Menu
First Course
Vitello Tonnato. Braised veal sliced thin and served cold with fresh arugula and a rich fish sauce made from tuna.
Wine Pairing
Roero Arneis. Crispy, mineral driven white wine with refreshing acidity and a lasting finish.
Second Course
Carne Cruda. Finely hand cut prime beef, sea salt, pepper, lemon, olive oil & garlic, topped with shaved parmigiano reggiano and toasted piemontese hazelnuts.
Wine Pairing
Dolcetto d’Alba. A fresh, intense and fruity red wine with gentle tannins and a playful disposition.
Third Course
Wild Mushroom & Truffle Risotto. Luscious and creamy, laden with sautéed wild mushrooms, flecked with shavings of precious truffles.
Wine Pairing
Barolo. The King of Piemontese wine, sexy and seductive, floral and earthy bouquet belie the power and grace of this special wine.
*Includes on-premise Chef & Sommelier
*Please inform us of any allergies or dietary restrictions when booking
Amalfi
Feel the warmth of the Mediterranean breeze coming through the orchards of lemons and olives in this dramatic region of the estruscan peninsula. Start sipping liquid sunshine of the honeyed falanghina white wine with treasures from the sea. Bite into a slice of neopolitan-style wood fired pizza with its fresh tomato, mozzarella and basil flavors exploding on your palate, matched with the gentle red piedirosso. Move into barbecued lamb spedini, kissed by flames and adorned with roasted peppers accompanied with the delicious and decadent Taurasi red. And you couldn’t complete the Amalfi experience without chilled limoncello as a digestive.
Sample Menu
First Course
Spaghetti alla Vongole. Fresh clams drowned in white wine and spiked with garlic, parsley, olive oil and crushed red peppers, finished with lemon zest on top of homemade spaghetti served al dente.
Wine Pairing
Avellino Falanghina. A round and honeyed dry white wine with a citrus blossom aroma and subtle spice on the finish.
Second Course
Parmigiana di Melanzane. Classic fried eggplant layered with fresh mozzarella, San Marzano tomatoes and basil, baked to perfection. Adorned with shaved parmigiano reggiano.
Wine Pairing
Piedirosso. Deep purple with friendly tannins, this beautiful and rare wine from Campania matches perfectly with the sweet and salty flavors of the eggplant.
Third Course
Spedini d’Agnello. Skewered chucks of flavorful lamb with onion, tomato and pepper, lovingly lashed with a roasted pepper purée spiked with a kiss of Calabrian Chilies.
Wine Pairing
Taurasi Aglianico. Ancient Grecian varietal that came to Italy millennia ago and set its roots deep into Campania and Basilicata. Intense, earthy almost smoky elements make this a great match for grilled lamb.
*Includes on-premise Chef & Sommelier
*Please inform us of any allergies or dietary restrictions when booking
Toscana
The gentle rolling hills of Tuscany are filled with the fragrance of rosemary and fig blossoms, the beautiful sound of rustling olive branches serenading your senses. Let us transport you to this iconic land rich in art, culture, food and wine. From simple fare matched with the crisp wines of Vernaccia to the decadent Bistecca Al Fiorentina accompanied by a beautiful Brunello di Montalcino you’re sure to relish every bite.
Sample menu
First Course
Panzanella. Cubed and crusty Tuscan bread tossed with tomatoes, cucumbers, onions, Tuscan extra virgin olive oil, white balsamic and basil.
Wine Pairing
Vernaccia di San Gimignano. A beautifully perfumed and lip smacking white made from the grapes grown around the medieval town of San Gimignano.
Second Course
Salumi e Formaggi Misto. An assortment of Tuscan cured meats (salumi) and cheeses featuring finnocchiona (pork and wild fennel pollen salume) and aged pecorino toscano served with marinated olives, fig jam and assorted breads.
Wine pairing
Morellino di Scansano. Chianti’s lesser known, juicer cousin from southern coastal Tuscany. Fleshy dark cherry and plum surface first with well integrated, smooth tannins rounding out this gem of a wine.
Third Course
Bistecca al Florentino. Grilled prime thick cut porterhouse crowned with fresh rosemary, extra virgin olive oil, sea salt and coarse cracked black pepper.
Wine Pairing
Vino Nobile di Montepulciano. The heady, dense and deep red made from the Sangiovese grown in the ancient hills surrounding the village of Montepulciano is quintessential to match with grilled red meat.