Mini Charcuterie Plate – Soppressata
Soppressata, Copa, Parmesan Romano, Burrata, Apricot Mostarda, Lavash
Paired with: Terredora di Paolo Falanghina – Campania
Spaghetti alle Vongole
Spaghetti with Little Neck clams, garlic, red pepper flakes, white wine, butter, parsley, thyme, chive and tarragon
Paired with Santa Tresa Rina Ianca – Sicily
Intermezzo – Lemon Sorbet
Osso Buco alla Milanese
Slowly braised veal shank served with garlic mashed potatoes and broccolini
Paired with: Cafaggio Chianti Classico Single Estate – Tuscany
Italian pastry originating from Sicily, fried pastry shell filled with a ricotta filling atop a raspberry coulis
Paired with: Risata Brachetto D’Aqui – Piedmont
Chilled Spanish soup with tomatoes, cucumber, bell peppers, onions, fresh herbs
Beef turnovers with onion, clove and garlic served with sofrito sauce
Vibrant traditional rice dish with shrimp, mussels, chorizo and saffron
Pisto Manchego (Spanish Ratatouille)
Eggplant, tomatoes, onion, garlic, peppers, chorizo topped with a fried egg
Creamy custard baked golden brown topped with caramel sauce
Please alert our staff of any food allergies so we can make appropriate accommodations.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
A 20% service charge may be added to groups of 8 or more guests.