An Evening in Tuscany-February 13, 2017
APERITIVO Asapargus Speciali topped with Jumbo Lump Crabmeat and Lemon Butter Sauce. Paired with Caparzo Chardonnay.
PRIMO Jessica’s Gnocchi with Sugo Rosa Sauce. Paired with Borgo Scopeto Chiatni.
SECONDO E CONTORNO Filet of beef served with sautéed spinach and roasted potatoes. Paired with Caparzo Rosso di Montalcino.
DOLCE Lemon Tart paired with Borgo Scopeto vin Santo.