A six-course truffle menu paired with Piemonte’s Bruno Giacosa wines is presented on Tuesday, October 11, at 7 p.m.
October ushers in the peak season for white truffles. This delicacy from Italy’s Piedmont is best enjoyed with Barolo and Barbaresco wines from the same region. Experience this heavenly pairing with highly-rated Bruno Giacosa wines selected by our sommelier Liset Zelaya and an unparalleled menu crafted by our talented culinary team led by Chef-Owner Fabrizio Aielli, Corporate Chef Jason Goddard and Executive Chef Josh Zeman.
white truffle egg | asparagus foam
Roero Arneis 2014
White Truffle Risotto
24 carat gold confetti
Nebbiolo d’ Alba Valmaggiore 2013
pearl pumpkin | Brussels leaves | root vegetable purée |
white truffles | sweetbread ragù
Barbaresco Asili 2012
Piedmontese New York Strip
duck fat braised winter vegetables | robiola spuma white truffle
Barolo Falletto 2011
manuka honey white truffle | carasau bread | bacon dust
Barolo Le Rocche 2009
Almond Pear Tart
truffle mascarpone gelato | Barolo Chinato sauce
$175 per person, exclusive of tax and gratuity.
Please reserve at 239-434-7258. | Seating is limited.