FIRST COURSE

Tuna Carpaccio

Bluefin tuna, fennel salad, lemon-caper vinaigrette

Torraiolo Vermentino

SECOND COURSE

Pasta alla Norcina

House-made cavatelli, roasted pork sausage, white wine-butter sauce, Pecorino Romano, freshly grated black truffles

Ziobaffa Pinot Grigio

THIRD COURSE

Veal Ossobuco

Slow-braised veal shank, saffron and Parmigiano Reggiano risotto, broccolini, salsa verde, veal jus

Torraiolo Brunello di Montalcino & Famiglia Castellani Chianti Classico Riserva

FOURTH COURSE

Chocolate Dome

Mini espresso martini