Chef Tom has prepared a vineyard dinner of Italian-Style communal dining paired with the Italian wines from Chigazola Merchants. A portion of the proceeds to benefit Breast Cancer Awareness.

Ravioli di Funghi Fritti Con Crema di Porcini

(fried mushroom ravioli, porcini cream)

Polpette di Vitello Tonnato

(veal meatballs, tuna sauce & capers)

Peperoni Marinate Con Acciughe Focaccia

(grilled marinated peppers, anchovies, toasted focaccia)

2020 Paolo Zucchetto Prosecco Brut DOCG (sparkling)

Cibatta All’aglio Arrosto

(roasted garlic ciabatta)

Pomodori Cimelio, Burrata, Olive Sivigliane, Cipolla Rossa, Basilico, Rucola

(estate heirloom tomatoes, burrata, Sevillano olives, red onion, basil, arugula)

Caponata

(eggplant, peppers, raisins, garlic, pine nuts, EVOO)

Gnudi di Spinaci e Ricotta Con Salsa di Burro Marrone

(spinach and ricotta gnudi with brown butter sauce)

2020 Tenuta dell'Ugolino Verdicchio "Le Piaole" DOC (dry white)

2020 Fontanabianca Langhe Nebbiolo DOC (dry, medium bodied red)

Porchetta e Sugo di Maiale

(rolled pork roast, pan jus)

Merluzzo al Forno All’italiana

(Italian style baked Cod)

Risotto alla Milanese

(milanese style risotto)

Fagioli alla Toscana

(Tuscan style cannellini beans)

Ciambotta

(Italian style ratatouille)

Fagioli Verde e Mollica di Pane

(green beans with parmesan and bread crumbs)

2020 Madonnabruna Pecorino DOC (dry white)

2012 Cantalici Chianti Classico Riserva (dry red)

Cantucci

(Tuscan style almond biscotti)

Bomboloni

(vanilla crème filled donut balls)

Terrina di Gorgonzola, Fichi, Noci & Marsala

(terrine from Grazin’ Girl Gorgonzola cheese, Figs, Nuts and Marsala)

2021 Sobrero Moscato di Asti DOCG