We are
pleased to invite you to spend an evening with
Family
Winemaker , Andrea Cecchi of
Cecchi Winery
Thursday, May 7, 2009
Beginning at 7:00 p.m.
As Andrea Cecchi’s surname is cloaked in tradition, the wines that he
crafts on his family estates have their own powerful nomenclature:
Chianti Classico, Vernacciadi San Gimignano, and MorellinodiScansano.
In those centuries-old denominations of humble
beverage wines, Mr. Cecchi,
who holds a Master’s
of Enology degree, saw the potential for greatness.
“The future
should never be a repetition of the past,” says Mr. Cecchi,
“but an improvement over it, taking the best lessons that we
have learned and combining them with the latest advantages that we have at our
disposal.That is what allows we as
people, and wine as our creation, to realize our full potential.”
TO BEGIN
HOMESTEAD
TOMATO, POMPANO BURRATA AND GREENS
WHITE TRUFFLE GARLIC BREAD
Vernaccia Di San Gimignano 2008 , CastelloMontauto
SECOND COURSE
FARRO RISOTTO, GRILLED BROCCOLI RABE, ARTICHOKES
Reserva Di Famiglia 2005
ENTREE
GRILLED FILET MIGNON "IN SOUP"
NESTLED IN
MINESTRONE SOUP,
LOBSTER
STUFFED ZUCCHINI BLOSSOM
Morellino Di ScansanoRiserva 2004, Valle Delle Rose
DESSERT
HAZELNUT COOKIES
NUTELLA ICE CREAM, RED WINE BASIL REDUCTION
$58.00 per person
Non Inclusive of Taxes and Gratuity
Mothers day brunch menu
Brunch, Sunday, May 10th
11:30 a.m. until 4:00 p.m.
FIRST COURSE
“BECAUSE I SAID SO!”
OUR MOM’S QUOTE
ASSORTED BREADS AND MUFFINS
FOR THE TABLE
BLINTZ
FILLED WITH SPINACH, LOCAL
RICOTTA- BLACKBERRY JAM
OR
BLOODY MARY CEVICHE
OF GROUPER AND SNAPPER
OR
CHOPPED FIELD
GREENS IN A BASIL CREPE
BALSAMIC SYRUP
OR
SMOKED SALMON
CROQUETTAS
DAMN HOT GUAVA SAUCE
OR
CHILLED TOMATO
GAZPACHO
TOPPED WITH BLUE CRAB
OR
MAC AND CHEESE
OR
SLICED PROSCUITTO
WITH GRILLED MELON
SUN DRIED DATES, PEPPERED OIL
OR
POTATO PANCAKES
CAVIAR, BASIL CRÈME FRAICHE
OR
VANILLA FAT FREE
YOGURT
FRESH BERRIES AND LEMON DUST
ENTRÉES
“MY MOTHER'S MENU CONSISTED
OF TWO CHOICES: TAKE IT OR LEAVE IT."