SummerE N D L E S SE N D L E S S

The transition from summer to fall is bittersweet, but we love the flavors that come along with it. Enjoy this five-course

tasting menu celebrating the change of the seasons.

TUNA CRUDO Lemon thyme aioli, micro green

Prosecco, Luca ParettiSoft yellow with lime green hues and fine bubbles that produce understated aromas of green apple and peach with floral notes.

SAFFRON FREGULA Shrimp, diced tomato Vermentino, Argiolas

Costamolino hints at aromas of pine and mint coupled with ripe stone fruit and sweet citrus. The palate is at once vibrant and

textural and finishes with lingering acidity.

GRILLED PEACH CAPRESE SALADPlum tomato, Cabernet vinaigrette

Rosé, BreezetteA light, well-balanced, fruit forward Rosé wine that

is simple crisp, refreshing and thirst-quenching.

GRILLED BEEF SHORT RIB Potato purée

Valpolicella Ripasso, Masi ‘Campofiorin’Full-bodied, smooth and velvety, but approachable and

versatile in its food pairings. Combines simplicity with style, strength and majesty.

RASPBERRY CRÈME BRÛLÉE Barolo Chinato, Damilano

A wine based on DOCG Barolo, with aromatic herbs and china bark. It has a red garnet hue with orange reflections.

Fresh, sweet and structured with a slightly bitter finish

Testing Menu – 45Wine Pairing – 20

Menu selections are available a la carte

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