September 15th, 2019
Organized by
Cath Sparling, Pam Anderson-Khan
The Menu
Insalata
Heirloom tomato and rosemary focaccia panzanella salad with fresh basil, red onion and toasted fennel.
2015 Fontezoppa Verdicchio Di Matelica Marche
Primi
House made gigli pasta with wild boar ragout and gremolata
2016 Altesino Rosso Di Toscana lgt Tuscany
Secondi
Bistecca Fiorentina brushed with olive oil, rosemary and sage, grilled medium-rare.
This will be carved in the dining room and served family-style with a local organic arugula salad
2016 Maremma Toscana Mongrana Chianti Classico Tuscany
Formaggio e biscotti
A selection of Pecorino cheeses served with Italian XVOO, honey and biscotti
2015 Moscato d’ Asti Bosc D’la Rei Piedmont
