Our exclusive wine dinner with Stag’s Leap last month was a huge success! We so enjoyed welcoming wine maker Marcus Notato as well as brand ambassador Patrizia Lello for a four-course menu that was inspired by the Stag’s Leap label.
The curated menu was developed by our head chef and managing partner, Michelle Durpetti – they were inspired by the stag on the label and knew that connecting the wine dinner to the Italian roots of the restaurant was a must. From there a menu born of the northern Italian “boschi” (forests) came to life!
ANTIPASTO
PANNA COTTA DI PARMIGIANO CON BRESAOLA
parmigiano custard with thinly sliced Northern Italian beef,
imported Giachi Primolio e.v.o.o. & lemon
• Stag’s Leap Wine Cellars Karia Chardonnay 2019 •
PRIMO
PAPPARDELLE AL CINGHIALE
Hand made in-house pappardelle with a
Tuscan wild boar ragù
• Stag’s Leap Wine Cellars Hands of Time Red Blend 2018 •
SECONDO
COSCIA DI CONIGLIO ALLA CACCIATORA
braised rabbit cacciatore with crispy polenta
• Stag’s Leap Wine Cellars Cask 23 Cabernet 2018 •
+
MEDAGLIONE DI MAIALE ALLA MELA ROSSA
roasted pork medallion with red apple & sweet potato puree
• Stag’s Leap Wine Cellars “Fay” Cabernet 2018 •
DOLCE
CANTUCCINI + VIN SANTO
Leonardo Cantucci of Florence fig & candied orange cookies,
perfect for dipping in Vin Santo
• Marchesi Antinori Vin Santo •
Thank you to the vendors who made the evening so incredibly special:
Linens: BBJ Linen // Floral: Fleur de Lis // Photography: Rachel Bires Photography // Wine: Stag’s Leap Winery
