First Course - Insalata di Ruchetta
Citrus vinaigrette dressed wild arugula, topped with oranges, goat cheese and vine ripe tomatoes. Garnished with Parmigiano-Reggiano cheese and toasted pignoli nuts.
Wine: Carpineto Vernaccia, Tuscany

Second Course - Involtini di Melanzane
Pan-fried eggplant rolled with Prosciutto di Parma and herbed ricotta cheese, then oven-baked with San Marzano marinara sauce.
Wine: Montinore Estate Pinot Noir, Oregon

Third Course - Bistecca Fiorentina
Sliced New York sirloin steak topped with 1st cold press Tuscan olive oil, sea salt, fresh lemon juice and heirloom cherry tomatoes. Served with mashed sweet potatoes with butter and sage and Parmesan crusted grilled zucchini.
Wine: Zisola Nero d'Avola, Sicily

Fourth Course - Parfait alle Nocciole
Hazelnut Parfait. Chocolate hazelnut and vanilla bean gelato layered with Nutella and whipped cream. Garnished with toasted hazelnuts.
Wine: Campbell's Rutherglen Tokay, Australia

Cost: $65 per person, including tax and gratuity
Tickets must be purchased in advance by contacting Siena at 885-8850, and are nonrefundable.