First Course
Cured Meats & Cheeses with Asiago Cheese Bread

Castellare Chianti Classico 2017:
This wine is bright ruby red in with purple highlights. Thanks to the harmony of the tannins, combined with the delicate complexity of aromas and the final note of sweetness, it has an excellent balance in the mouth.


Second Course
Wedge Salad with Gorgonzola Cream Dressing and Crispy Pancetta with Confit Garlic Cloves

Castello di Bossi Chianti Classico 2016:
The 2016 release is robust and big-boned but with a savory and mellow personality. Dominated by intriguing nuances of mushroom, spice, and blood. Firm tannins keep the soft fruit in check while measured acidity injects vibrancy. Warm, balanced finish.


Third Course
Pasta Bolognese

Avignonesi Vino Nobile di Montepulciano 2015:
This wine shows garnet red hues, intense aromas of ripe, red berry fruit, such as red plum, pomegranate, and red vine peach, sweet spices and Mediterranean herbs. On the palate, the wine is well balanced, with generous pulp, seamless tannins, and an endless finish.


Fourth Course:
New York strip medallion with roasted rosemary potatoes and braised broccolini

Ciacci Rosso di Montalcino 2018:
Ruby red with fruity aromas of ripe berries with balsamic notes on the nose that predicts an alternation between sweetness and acidity in the mouth. Its sweet-acid components evoke raspberry and ripe blackberry. Spicy finish recalls star anise and pink pepper. Polished tannins highlight a complex finish.