1st Course
Sole in Saor
Marinated Fried Sole

Wine-Lagaria Pinot Grigio delle Venezie DOC, Veneto

“Fresh and light-bodied, this tangy easygoing white has delicate flavors evoking apple and pear before a citrusy close. It's extremely simple but well made, with crisp acidity and would make a refreshing pour for large, informal gatherings.”

2nd Course
Fettuccine all’Abruzzese
Pasta with Pancetta

Wine-Fantini Montepulciano d’Abruzzo DOC, Abruzzo

“Ruby red with garnet reflections, the bouquet is fruity, reminiscent of red berries, black cherry and plum with vanilla nuances. Full-bodied, with good balance and firm tannins, flavorful and long on the palate, immediately appealing and versatile. Excellent with all the typical courses of Italian traditional cooking. It matches well with risotto, pasta and pork.”

Entrée
Roasted Pork Tenderloin with Red Pesto
Tuscan White Beans

Wine-Monte Antico Toscana IGT, Tuscany
Sangiovese, Cabernet Sauvignon, Merlot

“This offers notes of dark cherries, blackberries, cedar, crushed stones and iodine. The palate is tight and layered, offering medium body and a dry, spice-laced finish with persistent tension. Sustainable. Drink or hold.”

Dessert
Cannoli Pie

$50 per person