Coffee-Chocolate Sauce, Lady Finger Cookies

Wild Italian Strawberries, Sicilian Pistachios

Vanilla Gelato, Ceylon Cinnamon

Chocolate & Almond or Sweet Ricotta & Pistachio

Spiced Pineapple Caramel, Graham Cracker Crust

Winter Fruit Gelee, Lime Zest

Giuliana Prosecco, White Peach

Cooked-to-order Italian Brioche Donuts with Nutella and Vanilla Sugar

Salted Caramel, Cocoa Nibs

Dark & Milk Chocolate

Caramelia Ganache, Candied Orange

Vanilla Bean Gelato, La Colombe Espresso

Chocolate-Hazelnut Gelato, RPM Cold Press Coffee

Hand Crafted

Buffalo Mozzarella, Basil

MightyVine Tomatoes

Oyster Mushroom

Chickpeas, Celery

Chili Flakes, Lemon

Basil Aioli

Avocado

Pecorino, Lemon

White Anchovy

Selection of Three

Selection of Three

Genovese Basil

Black Pepper, Pancetta, Egg Yolk

Tuscan Kale

Fresno Chili, Lemon

Royal Red Shrimp

Rosemary, Pecorino

Roasted Garlic-Caper Butter

Hand-Cut by Allen Brothers

Painted Hills Ranch, Oregon

Provitello Farms, New York

Tuscany's famous sliced porterhouse steak

White Bean, Kale, Tomato

Peperonata, Basil

Red Pepper Tapenade

Sicilian Lemon Condiments

Celery Root Puree, Hazelnut

Sicilian Pistachio Pesto

Mediterranean Sea Bass, Oregano, Capers

Olive Oil, Fresh Herbs

Gluten-Free Fettuccine, Spicy Pepperoncini

Wood-Oven Baked

When you talk about American winemakers that stress the importance of "terroir" in wine, there may not be a bigger advocate than Ken Wright. His concept of focusing on vineyard-designate Pinot bottlings began in 1986 after founding Panther Creek Cellars, and was cemented as the core philosophy in 1994 when he sold Panther Creek and started Ken Wright Cellars. He has made 14 different single-vineyard bottlings, each one with their own story to tell about the site. This bottling is from arguably the "Grand Cru" of Willamette Valley Pinot vineyards, the Shea Vineyard. Ken was one of the first people to buy fruit from Dick Shea in 1993, with the intention of making a single vineyard bottling. Now fruit from the Shea Vineyard is some of the most sought after in all of Oregon

Lost in a forgotten part of Campania named Aversa is Masseria Campito, a tiny family farm growing one grape to make one wine. Following the techniques of Champagne with a local grape named Aspirinio, the wine showcases the complexity sparkling wine can express when it comes from a farm, not a factory. With an unknown grape, region, and farm the wine is an awesome alternative to some of Italy's more popular sparklers

Recently named a UNESCO World Heritage Site for its vineyard landscape, the Langhe region of Piedmont is one of the most favorable places for growing vines in the world. Met with the grandeur of endless folding hillsides planted predominantly to indigenous grapes, it's tempting for one to imagine almost ANY grape variety's potential to thrive there. "Sorriso" is a unique blend of international grape varieties not typical for the region. While traditionalists may argue that only local grapes fully express the sacred terroir of the Langhe, Scavino saw the potential to expand the magic of Piedmont by this beautifully fresh and vibrant expression of Chardonnay, Sauvignon Blanc, and Viognier. Cin cin e Sorriso!

Unless you have vacationed along the Cinque Terra, Vermentino is probably unknown. To those that have been to Liguria, life without the varietal doesn't seem, well, as good. With the vineyards close enough to see the sea, expect ocean brine to be an identifiable flavor

Falanghina was once a dominant grape name in restaurants around the country. As demand grew, so did supply until quality dropped forcing the wine out of popularity. In the mineral driven soils at the base of Monte Massico, Nicola Trabucco's winemaking reminds us how the wine became popular initially: intense, citrusy flavors with great body and balance showcase the grape in all its glory

Of the fruit-driven wines of Lake County, some of the country's finest Sauvignon is crafted by Burgundy native Claude Koeberle. Lifted by the laurels of his late friend Didier Dagueneau, Koeberle stylizes his wine to pay homage to the intense and terroir-driven whites of the Loire Valley. Taking its passion one step further, the winery dispersed a tractor-trailer worth of broken oyster shells in its vineyards for a dose of extra maritime minerality

Watch the throne, Nebbiolo. Word on the street is Barbera is giving you a (literal) run for your money. A new generation of vignerons have set out to dispel the myth that Barbera can only produce fruity, acidic, one-dimensional table wine. Among our favorites is Marco Parusso, who applies innovative vinification techniques giving his wine a distinct personality. This begins in the vineyard, where grapes are hand harvested as late as possible to reach full maturation. In order to preserve freshness, Parusso ferments at cooler temperatures than his neighbors. The wine then stays in contact with its native yeasts (up to 18 months!) and very little SO2 is used giving the wine an aromatic advantage. Thirsty yet?

Whether you're a vintner, enologist, sommelier, or simply lover of fine wine, all would agree that Barolo stands among the most elite wines of the world. Just as Burgundy lovers forever debate the nuances of VosneRomanée versus, say, Gevrey-Chambertin, Barolo enthusiasts of today discuss structural differences and aromatic distinctions found in each of Barolo's unique subzones. Mauro Molino produces Barolo entirely from the La Morra commune featuring fresher, more fertile soils heavier in clay that result in wines of more fragrant aromas and smoother tannins. Or in other words, a party in the mouth

In the eastern slopes of Barbaresco sits the small commune of Neive, home of Cantina del Glicine, one of the region's most historic cellars dating back to 1582. Glicine is a true botique winery, started in 1980 by Adriana Marzi and Roberto Bruno, where the focus is on low yields and small vineyard sites. The resulting wines are powerfully structured and concentrated with an emphasis on elegant textures and expressive aromatics

Angelo Gaja is the man credited for bringing the small commune of Barbaresco out of obscurity. His influence has changed the way the world views Italian wine to this day. A master of Nebbiolo--the austere, tannic grape once considered only quaffable after decades of bottle age, Angelo saw its potential as a world class wine. Despite pushback from his peers, he employed new (and what most considered outlandish) practices both in the vineyard and the winery to promote freshness and elegance in his wine. The story of Gaja is a truly fascinating one, but is best told through a glass of his stunning Barbaresco, (hint, hint)

Too often Chianti Classico gets associated with the wicker baskets of bulk Chianti, or under-appreciated against the grandness of Brunello di Montalcino. Classico, located in the heart of Tuscany has been regarded as Sangiovese's ideal home since the 13th century. Marco Pallanti began his impressive tenure as winemaker at Castello di Ama in 1982. Despite the region's reputation for poor quality at the time, Pallanti saw the potential in these ancient rolling hills. After apprenticing at Château Mouton-Rothschild in Bordeaux, he entirely redeveloped the estate vineyards and was among the first to experiment with international grape varieties. One of his most recent accomplishments as President of the Chianti Classico Consorzio was establishing the "Gran Selezione" classification. After all, who's to say there can't be "Grand Cru" Chianti?

Often competing for attention amongst Chianti and Brunello, or worse being confused for the inferior wine region in Abruzzo, is Tuscany's Vino Nobile di Montepulciano. Made primarily from the Sangiovese grape, known locally as Prugnolo Gentile or "Gentle Plum", the unique mix of clay and sandy soils in Montepulciano result in softer, more elegant and perfumed expressions of Tuscan Sangiovese

The Super Tuscan movement was founded on a renaissance spirit of a few dedicated vintners marked both by their artistry and perseverance in the face of early opposing "purists". The introduction of French grapes expanded these winemakers' ability to create more diverse flavors from Tuscan soils. Gagliole, an estate dedicated to wine production for over a thousand years, combines the region's most prized grape, Sangiovese, with Cabernet Sauvignon. Today we have the opportunity to experience how beautifully these rustic and robust flavors have developed over the past 17+ years in bottle

The Veneto is home to some of Italy's finest and most interesting wines. Although often overshadowed by the popularity of classic Amarone, the region could not be more apt to make stellar wine of multiple different genres. Marchesi Biscardo combines modern farming with the classic 'Recioto' style to showcase the potential of wine in the valleys outside Verona

Poets like Horace, Catallus, and Pliny the Elder wrote poetry about the Roman Empire's finest wine, originally known as Falernian. The quality of the wine is so impressive that the 121 BC vintage was toasted in 60 BC after Julius Caesar conquered Spain. Mount Massico, the source, is blessed by constant ash deposits from Campania's volcanic arc composed of "erupters" like Vesuvius, Campi Flegrei, and Epomeo. The local Aglianico grape thrives off the mineral rich volcanic ash giving body and density to a wine famous for over two millennia

Etna is unlike any other wine producing region in the world. Most notoriously known as the home of Europe's highest active volcano Mount Etna, one would not consider this to be an ideal place to grow grapes- Dangerously steep rocky soils, unpredictable weather, the threat of volcanic eruption at any point? Very few are up for the challenge of making wine under such extreme circumstances. The work of these daring vintners with the region's indigenous Nerello Mascalese grape result in wines like "'a Rina": energetic fruit, fresh earth, with an elegant structure-making Etna Rosso the next big thing for Burgundy and Piedmont lovers

There is a famous old saying that wine professionals throughout history unanimously agree on: "Great wine is made in the vineyard, not in the winery". This truth is best embodied throughout generations of family farmers and vintners often associated with humble French domaines to powerhouse Italian families like the Antinoris. As the wine industry in the U.S. is still in infancy, it's rare to find American vintners carrying on the tradition of working their family's lands. Fred Scherrer, a third-generation winemaker walks the very same vineyards that his great-grandfather who planted them did. The intimate knowledge that Fred has to each individual plant is the kind of obsession that drives him to make wines of impeccable balance and expression

Founded by Dr. Madaiah Revana in 2001, this has been a top notch operation from the start. With a vineyard manager like Jim Barbour, and winemakers including Heidi Barrett and Thomas Rivers Brown, it's no surprise that they have been consistently pumping out some of Napa's finest wines

Wine drinkers will forever debate which country makes the best interpretation of certain grapes. Except one: Zinfandel. The Turley family has proudly built a Zin-dynasty on multiple small vineyards, allowing for more expressive wines with a sense of place. This wine is made from only their most mature vines (up to 129 years old!), sourced from several of Turley's famed vineyards, preserving a proud tradition of some of the finest California Zinfandel

Literally translated "Holy Wine", Vin Santo has a rich history dating back to the heart of the Renaissance era. Using the unique passito method, grapes are dried out on straw mats to concentrate sugars and amplify complexity. Legend has it that a 14thcentury friar once used leftover Vin Santo from Mass to heal the sick. We're not guaranteeing a miracle, but might suggest that a glass of this Altesino can cure what ails you

Communal wineries in the modern era have never risen to a level of excellence, with the exception of one. Produttori del Barbaresco returns to a time when no Barbaresco producer owned enough land - or equipment to make its own wine. Instead they banded together, compiling the fruits of their labor, to make the single best wine possible. The tradition has continued for decades, and will hopefully continue for decades to come