Come enjoy a five course meal featuring California wine from multiple counties. These fine wines have been specially paired with DiFabio’s authentic Italian food.
Sparkling Wine: La Crema Brut Rose Sparkling Wine (Sonoma County)
Paired with Smoked Salmon Mousse Bruschetta, Lemon Thyme Oil, Aged Balsamic & Cracked Pepper
Grilled Baby Lamb Chops, Spicy Truffles Candied Oranges, Dressed Arugula & a Hazelnut Toffee Crumble
Wine: Kendall Jackson Anderson Valley Pino Noir 2017 (Mendocino County)
Bright acidity, accenting the rich flavors of wild strawberries, black cherries and plum
Grilled Mahi Mahi, Fresh Mango and Honey Crisp Apple Salsa, Cilantro Chili Oil & Pancetta Crisp
Wine: Freemark Abbey Sauvignon Blanc 2018 (Napa Valley)
Abundant fruit aromas of white peach, green banana, Mandarin orange & lemon grass. Flavors are nicely balanced with citrus, melon, white peach and green apple. Great balance of fruit and brightness.
Spicy Oxtail Ragu with Walnuts over Our House-Made Cavatelli
Wine: Bootleg Red Blend 2013 (3 Counties in One! ~ Napa, Sonoma & Mendocino Counties)
Deep, dark, intense wine full of black fruit aromas, baking spices and espresso. It is full body and has creamy, round textures that give it a long, lingering finish.
Ribeye with Prosciutto, Aged Provolone & Fried Egg finished with a Lemon Caper Brown Butter Sauce
Wine: Arrowood Cabernet Sauvignon 2016 (Sonoma County)
Fifth Course (Dessert)
Dominated by layers of red fruit, with aromas of black cherry pie, currants and hints of clove.
Meyer’s Lemon Curd with Macerated Blueberries, Gram Cracker Crumble & Vanilla Whip Cream
Wine: Kendall Jackson Camelot Highlands Chardonnay 2018 (Santa Barbara County)
Pineapple, guava and tangerine with a lush rich palate. Notes of cinnamon, candied lime and vanilla bean.