First Course - Minestra di Lenticchia
Italian country style lentil soup made with vegetables and vegetable stock. Garnished with Parmigiano- Reggiano cheese.
Wine: Bastianich Sauvignon "B"

Second Course - Spezzata di Vitello
Diced veal tenderloin braised with garlic, white wine, San Marzano tomatoes & veal stock and tossed with al dente rigatoni and baby peas. Topped with Parmigiano-Reggiano cheese.
Wine: La Mozza I Perazzi Morellino di Scansano (Sangiovese)

Third Course - Arrostire il Maiale
Slow roasted pork loin stuffed with proscuitto, spinach, roasted red peppers, and Parmigiano-Reggiano cheese and topped with a rosemary and garlic rub. Served with roasted Belgian carrots, fingerling potatoes, and haricot verts. Topped with a rich pan au jus.
Wine: La Mozza Aragone (Super-Tuscan)

Fourth Course - Torta di Formaggio Zucca
Pumpkin spice cheesecake made with a graham cracker & pecan crust. Topped with candied pecans and a warm caramel sauce.
Wine: Bastianich Tocai Plus

Cost: $59 per person, including tax and gratuity
Tickets must be purchased in advance at The Savory Grape or Siena Cucina and are nonrefundable.