Full Price per person $60.25. First $40.25 (per person) to reserve your seat, then $20.00 (per person) plus tax and tip after the meal. Dinner includes three courses with wine. Optional dessert course for $15.25.
Service for dinner will be between 5 and 8 PM and will be available on the weekend days: Thursday, Friday, Saturday. Sunday dinner is from 12 to 5. We will either send you an email or phone call to confirm reservation. Saturday, August 2nd night, there will be no service past 4:30 as we have a Wine Class scheduled for that evening.
Lunch or a one-course option will be available through the whole event and is $25.25 for one person. If you decide to make it sharable, then $10 for each additional glass of wine. Italian Summer Charcuterie and Cheese Board & Mini Fonduta Pots Crostini, Charcuterie and Cheese with Fresh Veggie Crudités, Individual pots of warm Truffled Fontina Fonduta, Served with marinated cherry tomatoes, fresh basil, roasted artichoke hearts, and Sicilian olives, and a glass of 2023 Coppo La Rocca Gavi DOCG Piedmonte, Italy.
First Course: Italian Summer Cheese Board & Mini Fonduta Pots. Includes Grissini, Crostini, and Fresh Veggie Crudités. shared pot of warm Truffled Fontina Fonduta. Served with marinated cherry tomatoes, fresh basil, roasted artichoke hearts, and Sicilian olives. Wine pairing: 2023 Coppo La Rocca Gavi DOCG from Piedmonte, Italy.
Second Course: Three Cheese Tortellini, Andouille sausage with Lemon-Fennel Fondue. Includes sauteed Cheese Tortellini and Andouille, shared pot of creamy Alpine Swiss with lemon zest and shaved fennel. Wine pairing: 2023 Assuli Terre Siciliane Insolia Carinda, from Sicily, Italy.
Third Course: Summer Saltimbocca & Fonduta. Includes herb-marinated chicken tenders wrapped in prosciutto, grilled until crispy, served atop a summer spring salad with roasted red peppers, cherry tomatoes, arugula, lemon zest, and garlic croutons and a shared pot of Parmigiano Reggiano & rosemary fonduta. Wine pairing: 2021 Zeni Vigne Alte Bardolino Chiaretto Classico from Veneto, Italy.
Optional Dessert Add-on: Caramello & Santo. Served with biscotti, apple and pear wedges, and toasted marshmallows for dipping, with a warmed Salted caramel Fondue topped with shaved toasted pecans and a light sprinkle of sea salt flakes, and a spoonful of mascarpone cream on the side for extra indulgence. Wine Pairing: 2014 Conte Ferdinando Guicciardini Casstello di Poppiano Vin Santo della Torre Grande from Tuscany, Italy.
