1st Course
Fresh Tomato Shrimp Pasta

Wine-Santa Barbara Verdicchio dei Castelli di Jesi “Pignocco” Marche
‘Vinous Media (88)- "Very pretty in the glass, with green-tinged yellow hues and a spicy and floral bouquet. It’s soft in texture, yet with a salty, savory thrust that offsets its ripe melon and apple notes, while leaving you with a clean and refreshing sensation. The Pignocco is vinified all in stainless steel tanks, and it is a nice introduction to the Santa Barbara style. Sip with abandon."

2nd Course
Chicken Scarpariello
(Braised Chicken with Mixed Peppers and Sausage)

Wine- Tenuto Santa Maria Verona Rosso “Pragal” IGT Verona
“A fruity, spicy blend of Corvina, Merlot, and Syrah giving full expression of our region, intriguing in its easy elegance and full-bodied structure. Derived from low-yield vines, the wine is vinified with both fresh and partially dried grapes, and, after a lengthy maceration and fermentation period, refined in large oak barrels for six months in our historic cellars at Arbizzano di Negrar.
Deep ruby color lightly blended with garnet red and reflections of violet. Engaging bouquet with alternating hints of red fruit preserves, dried roses and black cherry with subtler tones of dark spice, tobacco and black pepper. Enticing, warm and round, bright acidity with soft, beguiling tannins balanced with great structure and persistence.”

Entrée
Grilled Lamb Chops
Tuscan White Beans

Wine- Petra Zingari Toscana, Tuscany
“This Bordeaux-style Tuscan red has a peppery, herbaceous nose, with spices, pencil lead and a hint of sour cherry. The palate is more cherry, now Bing, and dark with dried figs, raisins and chocolate. Herbs reappear on a lengthy, integrated finish.” — Danielle Callegari

Dessert
Sicilian Cannoli

$50 per person