Spring Wine Dinner

INSALATA AL GRANCHIO

Sicilian lump crab salad-lump crab meat, shaved fresh fennel, red onion, trevisio (italian radicchio), blood orange & a grapefruit vinaigrette.

CROSTINI WITH CASTELVETRANO

Served with roasted garlic spread.

PAIRED WITH:

Rosé: Strawberry-colored and a red fruit character on the nose, a delightful touch of apple blossom and even some elderflower.

TORTELLACCI RIPIENI DI FONDUTA DI FORMAGGI E FUNGHI

Chef Joel handmade jumbo tortellini filled with fontina, taleggio & wild mushroom fondue, topped with Chef Carlo’s Sicilian pistachio pesto sauce. Garnished with a balsamic roasted tomato.

PAIRED WITH:

Silver Label Chardonnay: With ripe, rich flavors this select chardonnay still maintains a bright and refreshing acidity. A medium-bodied, rich, smooth wine with notes of black cherry, raspberry and currant.

Silver Label Pinot Noir: With ripe, rich flavors, while maintaining a bright and refreshing acidity.

OSSO BUCO

Chef Carlo’s Osso Buco & a Cohn Cabernet Risotto served in a parmesan formed cup & spring herb roasted small carrots.

PAIRED WITH:

Silver Label Chardonnay:This combination offers full rich flavors of berry, cassis and black cherry with hints of vanilla in the background.

Olive Hill Cabernet Sauvignon: With generous amounts of black fruit, cassis and espresso with dark earthy undertones.

HAZELNUT CRÈME BRÛLÉE & WILD BERRIES

SURPRISE SELECT DESSERT WINE