First Course

 

Tuscan Crostini

Grilled bread topped with olive tapenade, fresh mozzarella, roasted red peppers, agro dolce, fresh basil

​

paired with Cretum Bianco IGT
Blend of Viognier and Chardonnay, presents bright straw-yellow color
with shades tending to golden, good consistency. On the nose a floral bouquet of acacia flowers and
flowers of lemon with fruity notes reminiscent of exotic fruits and yellow flesh peach, ending with
citrus peel. On the palate the wine is warm and round, with a fresh and persistent finish.

 

Second Course
 

Wild Mushroom Ravioli

Wild mushroom-filled ravioli in a garlic cream sauce, topped with pan seared mushrooms, truffle oil,
Parmesan cheese

​

paired with The Chianti Classico Riserva DOCG
a classic Sangiovese deep ruby red with a bouquet of ripe fruit, cinnamon, cloves and wisteria. Dry and assertive on the palate, it is well-balanced in texture with fine grain tannins and a pleasant fruity note.

 

Third Course

Stracotto di Manzo al Vino Rosso

Italian Style Beef Shoulder stew in Tuscan wine, Mediterranean Herbs, and garlic mashed potatoes

​

Paired with Poggiassai IGT Supertuscan
predominantly Sangiovese with Cabernet Sauvignon. It is a wine with a great personality, intense ruby-red color. The nose opens with a bouquet of red fruits, mushrooms, tobacco, pepper and chocolate. Soft on the palate, its texture is lavish and well-structured, rich in well-balanced tannins, never too exuberant in alcohol and freshness.

​

 

Fourth Course

Chocolate Tiramisu

A decadent twist on the classic dessert, featuring layers of chocolate mousse and

espresso-soaked ladyfingers.

​

 Vinsanto “Occhio di Pernice”

A delicate ruby red in color flecked with elegant hints of gold,
Vin Santo Occhio di Pernice offers the nose a vast, complex aromatic bouquet containing hints of dried
fruit, honey and spices. A precious and highly unusual wine made from the best grapes on the estate’s
prime southern-facing vineyards, selected by hand to provide the wine’s characteristic
warm, mouth-filling flavour and lingering aftertaste. Grapes are dried naturally on mats for 4 months, then fermented very slowly as the seasons pass, stopping in winter and resuming with the warm weather of spring to provide all the structure and aromas characteristic of a great wine.

 

 

4-course menu is $85/person before tax and tip.

​

​

Call the store at 703-385-1530 to reserve your seat today!

Like one or more of the wines you tasted? Discounted bottles of wine will be available for purchase same day and for delivery at a later date!

​