Hors d’Oeuvres at 6:30, Dinner at 7:00

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Seared Jumbo Sea Scallop, Peach Emulsion, Golden Beets and Micro Leeks - PoderNuovo, ‘NicoLeo’ Grechetto, Chardonnay, ‘23

Antipasto

Capesante con Pesca e Barbabietole Dorate

Seared Jumbo Sea Scallop, Peach Emulsion, Golden Beets and Micro Leeks - PoderNuovo, ‘NicoLeo’ Grechetto, Chardonnay, ‘23

Tuscan Bread Salad, Heirloom Tomatoes, Cucumber, Mesclun Greens and Fresh Burrata - PoderNuovo, ‘Argirio’ Cabernet Franc, IGT ‘23

Primo

Panzanella alla Toscana

Tuscan Bread Salad, Heirloom Tomatoes, Cucumber, Mesclun Greens and Fresh Burrata - PoderNuovo, ‘Argirio’ Cabernet Franc, IGT ‘23

Tuscan style Ricotta Tortellini, and Wild Boar Ragù - PoderNuovo, ‘Therra’ Cabernet Sauvignon, Sangiovese, Merlot, IGT ‘22 - PoderNuovo, ‘Sotirio’ Sangiovese IGT ‘19

Pasta

Tortelli Lucchese al Cinghiale

Tuscan style Ricotta Tortellini, and Wild Boar Ragù - PoderNuovo, ‘Therra’ Cabernet Sauvignon, Sangiovese, Merlot, IGT ‘22 - PoderNuovo, ‘Sotirio’ Sangiovese IGT ‘19

Braised Wagyu Short Rib, Roasted Spaghetti Squash, Haricot Verts and balsamic Reduction - PoderNuovo,‘G33’ Sangiovese, Merlot, Petit Verdo, IGT ‘18

Secondo

Manzo Brasato con Zucca e Fagiolini

Braised Wagyu Short Rib, Roasted Spaghetti Squash, Haricot Verts and balsamic Reduction - PoderNuovo,‘G33’ Sangiovese, Merlot, Petit Verdo, IGT ‘18

Fresh Berries, Aged Balsamic and Melon Microgreens

Dolce

Bacche Fresche con Aceto Balsamico

Fresh Berries, Aged Balsamic and Melon Microgreens

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$100 per person does not include tax or gratuity

Chef de Cuisine John Mechling

Executive Chef Michael Annandono