COURSE ONE
 

Lobster Catalana

Grilled Maine tail, crunchy greens, smoked tomato relish, crema di cipolle
Meyer lemon, bottarga

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"Sella&Mosca La Cala Vermentino", Sardinia, Italy

This Sardinian Vermentino, with its vibrant citrus and floral notes, is a perfect complement to the Lobster Catalana. The grilled Maine lobster tail’s natural sweetness is elevated by the bright acidity and minerality of the wine. The smoked tomato relish adds a smoky depth that mirrors the wine’s subtle salinity, while the crema di cipolle (onion cream) introduces a soft, savory layer. Meyer lemon zest and bottarga infuse bursts of briny citrus, enhancing the Vermentino’s crisp, clean finish. Together, they create a harmonious balance between coastal flavors and refreshing elegance.

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COURSE TWO

 

Cedar Plank Seabass

Rosemary essence, delicata, honey nut squash, sherry gastrique

 

“Bianco Vesuvio Lacryma Christi”

This iconic Campanian white, with its volcanic soil origins, offers a compelling mix of herbal and stone fruit notes with a backbone of minerality. The subtle smokiness from the cedar-planked seabass pairs beautifully with the wine’s earthy undertones. Rosemary essence adds an aromatic depth, aligning with the wine’s herbal character. The delicata squash and honey nut squash lend sweetness and texture, balancing the wine’s acidity. The sherry gastrique introduces a touch of complexity with caramelized richness, rounding out the pairing for a deeply satisfying interplay of flavors.

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INTERMEZZO

 

Assorted Cheese Selection

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"Sella & Mosca Cannonau di Sardegna Riserva"

A jewel in the Mediterranean, Sardinia is a rustic and enchantingly beautiful island with extreme geography and vinous diversity to tempt travelers and wine enthusiasts alike. Mr. Sella and Mr. Mosca fell in love with this land over a century ago and established Sella & Mosca, one of Italy’s most renowned wine estates. As Sardinia’s foremost wine producer, Sella & Mosca’s premium wines are made exclusively from estate-grown grapes. In addition to native varieties such as Vermentino, Torbato, and Cannonau, the winery has successfully pioneered the introduction of international grape varieties, notably Cabernet Sauvignon.

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COURSE THREE

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Duck Cavatelli

Confit leg, braised leeks, tomato ragu, whipped ricotta, parmigiano frico

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"Montessu Isola dei Nuraghi Sardinia"
Montessu comes from Sulcis Iglesiente, a region within southwest Sardinia whose brown earth has sandy soil that is a mixture of clay and limestone. This combines with warm, well-exposed terrain to form ideal conditions to produce great red wines. The blend’s predominant grape is Carignano, an indigenous variety that gives Montessu its soft and elegant tannins. Exceptional vine growing conditions are also ideal for the international varieties Syrah, Merlot, Cabernet Sauvignon and Cabernet Franc.

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COURSE FOUR
 

Lamb Braciole

Parsnip, prosciutto, pecorino sardi,
tart cherry agrodolce

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"Mastroberardino Mastro Aglianico"

Aglianico, known for its structured tannins and dark fruit profile, perfectly matches the robust flavors of the lamb braciole. The richness of the lamb, stuffed with parsnip, prosciutto, and pecorino sardi, finds an ideal partner in the wine’s bold black cherry and dried herb notes. The tart cherry agrodolce mirrors the wine’s acidity and fruity brightness, cutting through the lamb’s richness and enhancing the dish’s overall balance. The result is a pairing that highlights depth, texture, and the rustic elegance of Southern Italian flavors.

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DESSERT

 

Bignè

Crispy choux, blood orange custard, chocolate ganache

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"Moscato"

The crispy choux pastry filled with blood orange custard and topped with chocolate ganache demands a wine that can stand up to its vibrant citrus and rich chocolate flavors. A dessert wine with notes of candied orange, honey, and a touch of spice complements the custard’s zesty brightness and enhances the ganache’s cocoa depth. The pairing creates a decadent finale, blending sweetness, acidity, and luxurious textures seamlessly.