First Course

Arugula Salad with chianti-soaked cherries and peaches, wild blueberry stilton dressed with lemon and Extra Virgin Olive Oil
Paired w Chianti Classico – Tasting Notes Color: Ruby-red. Bouquet: Intense with notes of cherries, plums, and violets. Taste: Rich flavors of cherry and leather. Supple tannins and good acidity

Second Course

Snapper in a fresh herb and white wine sauce
Paired with La Pettegola – Tasting Notes Color: Pale yellow. Bouquet: Delightfully fresh with an intense fruit forward bouquet of exotic fruit and spices typical of the Mediterranean coast. Taste: Fresh, crisp with well-balanced acidity and clean finish.

Third Course

Homemade Gnocchi with spinach, prosciutto, plum tomatoes topped with a lemon herb sauce
Paired with Fontanelle Chardonnay – Tasting Notes Color: Straw. Bouquet: Hints of tropical fruit and vanilla beans. Taste: Elegant and dry, with hints of apple, peach and apricot.

Fourth Course

Petite Filet served with a red wine reduction and whipped chive potato
Paired with Bolgheri Rosso – Tasting Notes Color: Deep ruby red with violet reflections. Bouquet: Red berries, blueberries and plum jam are followed by hints of tobacco and licorice. Taste: The wine is well rounded, with velvety tannins and a persistent finish

Fifth Course-Dessert

Pistachio white chocolate cannoli
Paired with Florus – Tasting Notes Color: Intense, rich-golden. Bouquet: Elegant, harmonious with hints of apricot, honeysuckle, raisins, and honey. Taste: Unctuous, with dried-apricot, raisin, and honey flavors. Subtly sweet. Finishes with nuances of almond and honey.