Join us every Wednesday in October for an entertaining and delicious immersion into the world of pasta (with wine pairings, of course).
Chef Sophia and Wine Director Zach Bingham take you on a whimsical journey of pasta shapes, sizes, forms, and figures — expertly paired with beguiling wines from around the world.
RECEPTION
ROASTED CORN ARANCINI
pistachio-basil pesto
Berlucchi Franciacorta "Cuvée Imperiale"
Lombardy, Italy
FIRST COURSE
SCALLOP "NOODLES"
ossetra caviar, yuzu, shiso
Claudio Quarta “Fiano di Avellino” DOCG
Campania, Italy
SECOND COURSE
CHESTNUT CAPPELLETTI
parmesan foam, crispy speck, sage oil
Domaine Weinbach "Les Vignes du Prêcheur"
Alsace, France
THIRD COURSE
LOBSTER CAVATELLI
pumpkin brown butter, crispy sage, pickled delicata squash
