Fresh buffalo mozzarella placed on top of sliced tomatoes then topped w/ extra virgin olive oil.
Fried calamari served w/ a lightly spicy marinara sauce
Shrimp sautéed w/ extra virgin olive oil & garlic
Grilled Italian bread topped w/ diced tomatoes, garlic & olive oil
Angel hair pasta in a fresh tomato sauce w/ basil
Sautéed w/ tomatoes, garlic, extra virgin olive oil, basil & fresh mozzarella cheese.
With fresh vegetables sauteed in extra virgin olive oil
The classic Alfredo sauce
Traditional Roman style potato dumplings in a fresh tomato sauce
Traditional Roman style potato dumplings in a sauce made of Italian sausage, porcini mushrooms, Italian pancetta, tomatoes & shallots sauteed in extra virgin olive oil.
Homemade traditional meat sauce
Meatballs braised then slowly cooked in our marinara sauce
With fresh vegetables in a cream sauce
Shallots, Italian pancetta & tomatoes flamed in Vodka w/ a touch of cream.
Spaghetti pasta in a sauce made of garlic & Italian pancetta sautéed in extra virgin olive oil w/ a touch of red pepper.
Stuffed w/ Italian ricotta cheese in a fresh tomato sauce w/ basil
Tortellini pasta in a cream sauce made w/ mushrooms, Italian cooked rosciutto & shallots.
The traditional Italian lasagna layered w/ meat sauce
Tender calamari sautéed in extra virgin olive oil, tomatoes, Italian cooked rosciutto & shallots
Shrimp sauteed w/ garlic & extra virgin olive oil over linguine pasta
Fresh spinach, mushrooms, sliced carrots, heart of palm & croutons
Green leaf lettuce, kalamata olives, cheese, salami, pepperoncini, sliced carrots & tomatoes
Your choice of pasta e fagioli or minestrone soup & the house or caesar salad.
Fresh spring mix & green leaf lettuce, kalamata olives, sliced red onions, mozzarella cheese & croutons.
The traditional Italian vegetable soup
The traditional Italian bean soup
Tender breasts of chicken in a light tomato sauce opped w/ Italian mozzarella & parmesan cheese. Served w/ a side of pasta
Tender chicken breast sautéed w/ pinot grigio wine, capers, mushrooms & fresh lemon juice. Served w/ a side of pasta
Fresh salmon filet pan seared w/ diced tomatoes, capers, extra virgin olive oil, & lemon juice. Served w/ a side of pasta
Fresh orange roughy filet sautéed w/ pinot grigio wine in a lemon & butter sauce. Served w/ a side of pasta
Fried & served w/ a side of spicy tomato sauce
Clams, shrimp, squid, scallops & mussels served chilled w/ extra virgin olive oil & lemon juice.
Fresh filet of salmon sliced very thin, marinated w/ lemon & extra virgin olive oil placed on top of our special sauce & topped w/ sliced onions & capers.
Tender calamari sautéed in extra virgin olive oil, tomatoes, black olives, capers & pinot grigio wine.
A variety of grilled vegetables (eggplant, red bell peppers & zucchini), Prosciutto di Parma, buffalo mozzarella, parmigiano reggiano cheese, pepperoncini & olives topped w/ extra virgin olive oil.
Tender filet mignon sliced very thin, marinated w/ lemon & extra virgin olive oil, placed on top of our special sauce & topped w/ shaved Parmigiano Reggiano cheese & sliced mushrooms.
Italian vegetable soup.
Asparagus. asparagus spears w/ butter & Italian parmesan cheese.
Sauteed mushrooms. mushrooms sautéed w/ garlic & olive oil.
Spinach. fresh spinach leaves sautéed w/ garlic & olive oil.
Green peas. green peas sautéed w/ garlic, Italian pancetta & olive oil.
All pasta entrees are served w/ a choice of minestrone soup or house salad. If you would like to substitute the house salad or soup of the day w/ any entree Salad or Soup, there will be an extra charge of only 4.00
(As side dish or appetizer 8.00 - w/ entrée only) garlic & Italian pancetta, sauteed in extra virgin olive oil w/ a touch of red pepper.
(As Side Dish or Appetizer 8.00 - w/ entrée only) fresh tomato sauce w/ basil.
Fresh raw tomatoes, extra virgin olive oil, garlic, basil, pine nuts & sun dried tomatoes.
Fresh tomatoes, garlic, extra virgin olive oil, basil & buffalo mozzarella cheese.
(As side dish or appetizer 9.00 - w/ entrée only) shallots, Italian pancetta & tomatoes flamed in Vodka w/ a touch of cream.
Eggplant, red bell peppers, black olives, capers & garlic, sautéed w/ extra virgin olive oil, Italian sausage, porcini mushrooms, pancetta, tomatoes & shallots sautéed in extra virgin olive oil.
Medallions of veal sautéed w/ shallots & extra virgin olive oil in a light cream sauce.
Cream sauce made w/ imported porcini mushrooms.
(As side dish or appetizer 9.00 - w/ entrée only) italian sausage, porcini mushrooms, pancetta, tomatoes & shallots sautéed in extra virgin olive oil.
Stuffed w/ Italian ricotta cheese in a fresh tomato sauce w/ basil.
Stuffed w/ Italian ricotta cheese in a cream sauce made w/ imported Porcini mushrooms.
Tortellini pasta in a cream sauce made w/ mushrooms, Italian cooked prosciutto & shallots.
The traditional Italian lasagna layered w/ meat sauce
Littleneck clams sautéed in their own juice, garlic, extra virgin olive oil & pinot grigio wine. Choice of white or red sauce.
Fresh extra large jumbo shrimp sautéed w/ garlic & extra virgin olive oil, flamed w/ Italian brandy in light spicy tomato sauce over linguine.
Tender calamari sauteed in extra virgin olive oil, tomatoes, black olives, capers & pinot grigio wine over linguine.
All chicken, veal, beef & fish entrees are served w/ polenta & steamed vegetable. Choice of minestrone soup or house salad.
Breasts of chicken sautéed w/ shallots & mushrooms in a sicilian marsala wine sauce
Breasts of chicken sautéed in a pinot grigio wine w/ capers & mushrooms in a zesty lemon sauce
Breaded breasts of chicken in a light tomato sauce topped w/ Italian mozzarella & parmesan cheese
Breasts of chicken sautéed w/ shallots & pinot grigio wine topped w/ red bell peppers, eggplant & Italian mozzarella cheese
Tender veal lightly dipped in an egg batter & sautéed w/ extra virgin olive oil in a pinot grigio wine & lemon sauce.
Veal sautéed w/ butter, pinot grigio wine & lemon
Tender veal sautéed in extra virgin olive oil, pinot grigio wine, fresh tomatoes, black olives & placed on a bed of roasted eggplant.
Tender veal sautéed in extra virgin olive oil, pinot grigio wine, fresh tomatoes & capers tender veal sautéed in extra virgin olive oil, pinot grigio wine, fresh tomatoes & capers.
Tender filet mignon flamed in Italian brandy & topped w/ a sauce made of crushed pepper corns.
Tender filet mignon flamed in sicilian marsala wine w/ black truffle pate’ in an orange sauce.
Simply grilled filet mignon
Fresh norwegian salmon filet in a light lobster sauce.fresh norwegian salmon filet in a light lobster sauce
Fresh norwegian salmon filet in a light lobster sauce fresh orange roughy filet sauteed w/ pinot grigio wine in a lemon & butter sauce & placed on a bed of spinach.
Made using 100% cortese grapes harvested from a limited number of hilly vineyards in the area of gavi. The grapes are soft pressed, using temperature-controlled fermentation, to enhance development of aromas & fresh & fruity characteristics. The bouquet is intense & ethereal, reminiscent of ripe fruit, green apples & moss. The palate is full & flavorsome, yet soft, w/ a daring hint of green fruit.
100% cortese gavi d.O.C.G.. Considered the premier dry white wine of italy, principessa gavia compares favorably w/ the world’s noble wines. Superlative w/ a distinct personality, principessa is fruity & crisp w/ a gentle acidity & balanced finish. An ideal accompaniment w/ all shellfish, it also marries well w/ fish, veal & grilled chicken.
100% fiano di avellino. Naturally aromatic white varietals, fiano was once referred to as apiano by the ancient romans for its attraction to bees. Feudi di san gregorio, a modern expression of a centuries-old tradition & dedication to the land, is campania’s premier winemaking estate. Grapes are harvested by hand during the first half of october. Lovely bouquet of fresh peach & ripe pear, w/ floral & mineral notes. Gains further complexity after one year in the bottle, developing notes of hazelnut, resin & honey. Medium bodied, round dry & elegant. Enjoy w/ chicken entrees, fish & grilled vegetables.
100% greco di tufo. Delicate scents of ripe apricots, apples, fern & mint. Harmonious, w/ a lively acidity & a long, fruity finish. Ideal w/ fish dishes, pastas & risottos.
A typically northern varietals, has adapted very well to the umbrian weather & soil. Yellow w/ greenish reflections & intense nose w/ notes of wild mint, hay & pistachio. Dry, w/ good acidity & well balanced body. Intense, elegant finish.. Accompaniment: excellent aperitif yet perfect w/ all fish dishes, salads, & pastas.
In 1961, the santa margherita oenologist decided to try the white vinification technique used for the production of french champagne on the best pinot grigio grapes from trentino-alto adige. The clean, intense aroma & dry flavor w/ pleasant golden apple aftertaste make santa margherita pinot grigio a wine of great character & versatility. Excellent as an aperitif, ideal accompaniment to seafood salads & fish- & shellfish-based pasta & rice courses. Perfect w/ white meats & boiled or grilled fish & w/ souffles.
100% vermentino. A favorite of the jet set at sardinia’s chic resorts, la cala is the ultimate definition of the vermentino grape. Few wines rival la cala for its exceptional affinity w/ seafood, thank to the very subtle presence of a natural marine salinity in the wine. Elegant & supple, this single-vineyard wine couples fullness of flavor w/ an underlying acidity. Vermentino wines are a versatile match for a wide array of appetizers & entrées, especially shellfish & seafood dishes.
Light straw yellow in color w/ greenish tints, is argiolas offers a complex bouquet of tropical fruits, pineapple & honey. Lively, mineral & fresh on the palate w/ a well-pronounced, delicate yet intense structure & a zesty acidity. Excellent w/ clams, oysters, shellfish & white meats.
Bright strawish yellow color w/ delicate green reflections. Odor: fine of good intensity & persistency. Dry & tasty, of gentle delicacy. Elegant white wine to be served cool to accompany the first courses such as gnocchi al pesto, or w/ fried fish, fish starters, crustaceans.
Made from inzolia, cataratto & grecanico grapes. Straw yellow in color w/ a delicate & persistent bouquet of green apple, peach, pear & citrus. Regaleali bianco is dry & crisp w/ excellent structure & a superb fruity finish. Clean & refreshing. Great for antipasti, fish, shellfish & vegetable dishes.
The regional grape varieties in this intriguing blend are inzolia & grecanico. The resulting wine is appley, but very nicely structured. Inzolia grape typically makes quite a meaty for a white, offering body & richness. Try as an aperitif, w/ appetizers, & fish dishes.
A clear, bright gold wine that breathes rich & complex aromas of white fruit, almonds & honey, dry & tart, w/ sharp, cleansing acidity forming a sturdy core. Lemons & honey & a hint of bitter almond linger in a very long finish. Match w/ seafood & fish dishes, veal or pork.
90% Garganega, 10% trebbiano di soave & chardonnay. Fresh & fruity bouquet, w/ distinct notes of peach & elderberry. Round & well-balanced, culminating in a clean, well-defined finish. Perfect as an aperitif or matched w/ appetizers, shellfish, pasta in cream-based sauces & fish entrées.
Fresh & youthful, w/ hints of acacia flowers & subtle spicy tones. Appealingly full-flavored; very well-balanced & persistent. Delicious w/ non-meat appetizers, fish, white meats, or all vegetable-based dishes.
Lumina is a pinot grigio w/ a well recognizable personality. It’s medium-bodied structure & full aromas makes it stand out in the broad pinot grigio category. Straw yellow w/ copper overtones. The bouquet opens w/ sensations of wild flowers which are immediately sustained by notes of pears & green apples. Refined mineral scents bring elegance & finesse to the wide variety of aromas. On the palate is tasty & harmonious, fragrant & medium-bodied. It is characterized by fruity notes & the aromatic persistence is very long-leveled w/ scents of sage & freshly baked bread.
100% Chardonnay. Cabreo “la pietra” was conceived of as an igt, or “indicazione geografica tipica”, wine in order to express the innovation & creativity on contemporary tuscan winemaking. Bright pale gold in color w/ a marked vanilla nose well integrated w/ pure, elegant varietal aromas & notes of spice. Very fresh on the palate w/ rich, buttery varietal fruit, firm backbone & lovely acidic balance, it finishes w/ clean, smooth impression of intensity.
100% Nebbiolo aged 24 to 36 months in bay oak casks & from 6 to 12 months in bottle. Deep, clear ruby red, w/ prolonged aging it acquires orange shades. Ethereal bouquet but clear-cut & composite w/ scent of violets & withered roses. Full, dry, velvety, soft to the palate & tender in the mouth.
100% Nebbiolo grapes grown in the langhe area of piedmont. The nose is almost sensual in its complexity, w/ aromas of forest fruits, plums, & licorice, mineral & coffee scents. Long, complex finish w/ fine, silk-like tannins & good acidity; dense structure, full of super-ripe fruit.
Predictably excellent, a dark garnet-ruby w/ much sweet red fruit, roses, & tar, dense & concentrated flavors, & a firm & swelling close witch indicates a dozen years of life ahead.
Defined “the worthiest & most aristocratic of italian wines”. This short but meaningful comment really does sum up what many connoisseurs think about that “pearl” of the world’s oenological landscape, the gattinara docg appellation. Intense dark red color along w/ rose & violet bouquets, plus a few hints of anis, vanilla, spices & undergrowth. This is a wine that satisfy even the most sophisticated of palates, & its smoothness & roundness will endear it to those in search of elegant, intense sensation. Full bodied, austere, noble wine combines perfectly w/ game & roasts. It also goes very well w/ strong, well-structured dishes & hard blue cheeses.
Bright berry & strawberry, w/ cedar & floral character. Full-bodied, w/ a solid core of fruit & ripe tannins. Long finish.
Cappellano makes fewer than 800 cases of barolo per year, all vinified traditionally: a fermentation of 14 to 21 days w/ indigenous yeasts & aging in well seasoned botti (barriques) for a least three years. Cappellano’s wines have rarely been rewied in the u.S. And consequently, he is virtually unknown except to hard-core barolo enthusiasts. The wine is a classic “old-style” barolo, marked by a haunting scent of dried roses & a hint of truffle.
This is a soft, harmonious, velvety barolo, w/ limited tannin content & a generally fine balance between alcohol & acid. It displays extraordinary drinkability after just a few months in the bottle.
Vinified at the chiarlo cellars in calamandrana, is aged at least one year in oak. The result is a brilliant ruby red wine w/ an intense yet airy, vinous bouquet & a medium-bodied, bone-dry robustness that is exceptionally pleasant on the palate. The best vintages, w/ age, tend to garnet in color, & show a velvety, harmonious quality of considerable elegance. Pure, ripe plum & strawberry fruit flavors underscored by a crisp acidic note texture supported by sweet, soft tannins.
Appearance deep, almost impenetrable, violet-red. Bouquet elegant, sweet & tempting, w/ the fruity characteristics of barbera & vanilla notes conveyed by the wood of the barriques.
70% corvina veronese, 25% rondinella, 5% molinara. The wine has a deep, dark garnetcolour. The classical cherry flavours of amarone are immediately perceptible to the nose, w/ the preponderant notes of marasca & sour cherry. The wine presents a great variety of characters, from fresh fruit to jam like tones, which offer a very harmonious aftertaste, alternating w/ spicy elements. The ample nose has a sweet impact & spreads in a continuous chain of sensation. The wine open to the mouth w/ aftertastes of all the red-berry fruits, besides vanilla on soft, heavy-duty cloth.
70% corvina, 25% rondinella, 5% molinara. The slope facing the sunset are the best ones in valpolicella classico for producing high-quality amarone. Here, where the day is longer, the vines that face lake garda benefit from the reflection of its light & from its mild climate. Amarone is a unique wine due to its origin, ancient grape varieties & production method (vinification of grapes that have been semi-dried for 3-4 months). Deep ruby red color w/ mahogany reflections on the edges. Intense & highly developed nose w/ hints of ripe fruit & cherry jam. Clean on the palate w/ a delicious smoothness followed by the familiar hints of warm alcohol obvious complexity to the structure. Long & delicate finish w/ touches of cinnamon & vanilla. Full-bodied wine for grilled or roasted red meats, game. And tasty & piquant cheeses, like parmesan.
Rich black cherry, deep ripe raspberry. Mature/overripe berries & boysenberry, cassis, prune. Its palate: smooth texture. Ripe, flavorful berry fruit: blueberry, blackberry, raspberry, sour cherry. Ample acidity, medium tannins. Hint of earth. This is a very pleasing, soft-style amarone. Compared to other red wines, it is big & bold, but for amarone, it’s soft & drinkable now. Nice finish of fruit, acid & tannins in ample quantity & a hint of spice.
Medium in force, w/ modest tannins & a lot of crispness. Approachable & easy, w/ date, dried cherry & liqueur-like flavors. An unflappable, solid wine, but not overwhelming in any way. It’s juicy, structured & pretty easy to wrap yourself around.
Dark garnet in color, w/ rich, fruity flavors of plum & berries. The tannin are smooth & round on a long finish. Best w/ pasta dishes.
Tanca farra’ is an innovative blend of cannonau & cabernet sauvignon grapes. The name “iron earth” (in the sardinian dialect) refers to the high iron content of the soil in this portion of the estate. Both grape varieties are picked at the peak of maturity. Only in the final phase of fermentation are the two varieties blended together. The wine is then aged four years in large slavonian oak casks & a further period in bottle prior to release. Ripe fruit w/ a subtle herbaceous note. Full-bodied, dry & graceful. Splendid w/ hearty red meat dishes, game & mature cheese.
This wine is characterized by a ruby red color w/ a fruit plumy nose & notes of spice & vanilla. An old world style italian wine from the puglia region “the boot”. It’s full yet soft tasting on the palate. An excellent complement to food in general especially meat dishes, pasta & cheeses.
Intense ruby red w/ orange reflections on the outer edge. Intense & persistent nose w/ aromas of red woodsy berries. On the palate, the wine is dry, well balanced & full-bodied w/ a slightly almond-like finish. Excellent w/ grilled white & red meats. Also recommended w/ sausage. Inviting & finely complex it’s a high-intensity wine w/ bright acidity.
60% cabernet sauvignon; 25% merlot; 12% cabernet franc; 3% petit verdot. The use of several varietals gives the winemaking team the luxury of being able to tailor the exact proportion of the blend to the specific strength of a given vintage. Lively dark ruby, it is a vibrant effort bursting w/ expressive aromatics & layered, well-balanced fruit, showing much purity on the palate & closing w/ a long, finessed finish.
The tignanello: 85% sangiovese, 10% cabernet sauvignon & 5% cabernet franc presents a livelier shade of ruby along w/ fresher aromatics & flavors. Deeply expressive, it reveals black cherries, licorice, tar & sweet toasted oak on a linear, silky-textured frame of great class & elegance, showing outstanding presence on the palate & fine tannins to round out the finish.
Newest super tuscan cuvee, cum laude (latin for “with honors”) combine 25% of a banfi clonal selection of the sangiovese grape w/ 30% cabernet sauvignon, 30% merlot & 15% syrah. Each wine is individually vinified & aged 14 months in french oak barrique to develop its unique style, then masterfully interwoven w/ the others to achieve an elegant bouquet & full, round flavor. Characterized by a rich color & soft, ripe flavors. The wine is complex w/ aromas of juicy berries & spicy cherries, as well as clove, anise & black pepper. As a full-bodied red w/ dense tannins, it marries well w/ all red meats, hearty stews, pasta dishes & cheeses.
100% sangiovese. A new, fresh, round & dynamic sangiovese. “sassoalloro” is the name of a gigantic erratic rock of volcanic origin which for centuries has given rise to many legends. Brilliant ruby red w/ violet tones. Fruity, fresh, intense, predominant of sweet violet. Gentle & velvety, elegant, long lasting yet “ready”. Ideal w/ red, roast meats.
Situated on the outskirts of the medieval hilltop village of montalcino in tuscany’s siena province, the estate has a rich winemaking history that dates back to the 1700s. Deep ruby red color, complex & fresh bouquet w/ inviting fruit aromas balanced by oak-imparted spices. Well structured & full-bodied, w/ fine tannins that promise great aging capacity. The finish is long & impressive. An ideal companion to red meat entrées, hearty stews & assorted cheeses.
100% sangiovese. Anise seed, cherry cola, balsam notes, bacon fat, sandalwood & mint liquor are nicely stitched together. The wine renders a warm sensation in the mouth w/ exotic spice over a persistent finish.
This is a full bodied, powerful wine w/ dense fruit & big shoulders. It has lots of soft flesh making the entry onto the palate very easy & approachable. The mid palate has lots of plumy fruit w/ soft tannins underneath but a luscious mouth feel. There is a lot of richness in this brunello & a remarkable delicate finish for such a thick wine.
This wine is made exclusively w/ sangiovese grapes. Ruby red in color w/ a pleasantly intense bouquet of wild berry fruits. The palate is velvety & lingering w/ excellent structure & smooth tannins. “a young brunello”. This wine is an ideal accompaniment for pasta dishes w/ meat sauce, roasted & grilled meats & mature cheeses.
Medium to full bodied w/ lots of explosive fruit. Cherry & black pepper flavors w/ vegetal notes & toasty oak lending complexity.
Medium-bodied red loaded w/ anise aromas & flavors balanced w/ a hint of berry.
90% sangiovese & 10% other local grapes, such as canaiolo or colorino. Full bodied w/ earthy tones of plum, cassis, & raspberry & hints of chocolate & roasted coffee; vanilla in the finish.
Produced exclusively from the finest, most highly selected grapes grown on the antinori santa cristina, pèppoli & badia a passignano estates in the mercatale val di pesa zone in chianti classico. Deep ruby red w/ light garnet hues, it has pronounced cherry & violet fruit w/ tobacco nuances on the nose. It is a full-bodied & rounded red wine of remarkable depth, structure & length.
Ruffino’s most famous label is the gold-label chianti classico riserva ducale, first produced in 1947. The 2001 rendition capability maintains the tradition, combining coffee, prune & tobacco scents w/ flavors of ripe plums & dark earth. Tannins give a richly textured feel in the mouth, the drying finish balanced by ample fruit. Raisiny tar character w/ hints of brown sugar. Full bodied & very rich, w/ velvety tannins.
Upon machiavelli’s death in 1527, the local aristocracy, conti serristori, purchased this land & have been making the wine there ever since. Bright berry flavors commingle w/ a touch of chocolate, tobacco, & a long, smooth finish. Aged one year in the barrel & one year in the bottle, a touch of oak comes through perfectly in this amazingly balanced red. A traditional style of chianti classico, that is perfectly paired w/ meat based pastas, & all tomato sauce based dishes.
Brilliant ruby in color, this forward sangiovese varietal is supple, fruity & flavorful on the palate, whit appealing balance & near-unlimited match ability w/ food. Best savored in its youth w/ pasta, risotto, first courses in general, red or white meat.
Delicious, w/ blackberry & chocolaty character. Medium-bodied, w/ fine tannins & a fresh, minerally finish. This is serious chianti.
95% sangiovese. Aged 6-8 months in french oak & finished in bottle for at least 6 months. Bright ruby color w/ violet tone. Bouquet of ripe cherry, violet & iris. Round & intense w/ hint of wood. Best accompanied w/ roasts, grilled meat, & cheeses.
Lively, fruity & fairly light, this charming italian red has plenty of fruit acidity, little or no wood & an ample aroma. A perfect dry wine to drink w/ a variety of dishes, especially red meat.
Opens w/ expressive aromas of tropical fruit, cardamom, orange spice & guava. Classic mineral tones underscore the mouth-filling palate of fig & melon, which meld into a nutty & toasty finish. The fullness & midpalate weight of this wine beautifully complement the characteristic richness of far niente chardonnay
A classy chardonnay in every respect, offering enticing aromas of acacia blossom, ripe meyer lemon, honeysuckle, a touch of minerality & a modest dusting of french oak. Full-bodied & elegant on the palate w/ excellent acid balance & expansive flavors of citrus, pear, quince, green apple & spice, this crisp, complex, food-friendly wine remains lively in the mouth, thanks to the absence of malolactic fermentation & the judicious use of french oak (one-third new); long, lemony close.
Light straw in color w/ a glint of gold. Its aromas are reminiscent of green apples & a faint scent of apricots w/ a clean scent of mineral suggestive of flint. These impressions are repeated on the palate w/ a very slight buttery finish & a subtle hint of french oak vanillin in the background. Good depth w/ an ideal balance of fruit & crisp acidity lead into a fresh, silky finish.
In keeping w/ our classic style of chardonnay, we have blended fruit from eight of our most prized vineyards in alexander valley, russian river valley, dry creek valley & napa/carneros. This chardonnay is a fruit-focused offering w/ tropical overtones of papaya & mango supplemented by toasty almond flavors. It is a wonderfully complex wine w/ impressive balance & length. Calls for richer foods such as lobster, mussels or salmon. Creamy risotto & pungent flavored cheeses are always a hit as well as hearty chicken, pork, & veal dishes.
This wine was made w/ traditional burgundian practices. Some of the finest french oak barrels from the region of vosges, nevers & centere of france yield the roasted nuts & spices. Fruit & minerality are the signature of this chardonnay vineyard.
Keeping w/ our custom & house tradition, all the grapes are gently crushed & pressed. The juice is fermented in french oak barrels of which 30% are new. The wine remains in barrels for eight months. This chardonnay exhibit excellent depth of flavor, wonderful acidity & complex aromas.
This fumé blanc displays classic varietal flavors of grapefruit, lemongrass & a touch of minerality, a full mouth feel & a long finish. This versatile, flavorful white wine is a great companion to a wide variety of food flavors & texture.
After fermenting in new french oak barrels, this wine was aged ‘sur lie’, or on its spent yeast cells. Frequent stirring of these lees added a dreamy texture to an already full-bodied wine, making for a rich, plush mouthfeel. Powerful aromas of vanilla, baked apple, & spice join stone fruits & toasty oak on the palate, adding up to a compelling & thoroughly satisfying experience for true chardonnay lovers.
Bottled early to capture the youth of sauvignon blanc’s light greenish hue, it is a showcase for vibrant & flashy sauvignon at its best. Aromas of spicy green floral grass punctuate this wine’s bright & lively aromatics. Mouth-filling & lush sauvignon flavors are framed w/ ample natural acidity. The finish is fresh & lingering.
Very youthful, pale brassy yellow color w/ enticing fruit aromas of green apple, apricot, rose & wet stones. Delightfully fruity, good accompaniment w/ chicken dishes, or as an aperitif.
100% sauvignon blanc. This wine is luscious, lean & complex, w/ aromas of lemon, guava & honeysuckle, w/ bright juicy flavors of grapefruit, pears & lemon custard. A perfect quaffing wine or w/ white fish dishes, oysters & cold seafood salads.
Bottled early to capture the youth of sauvignon blanc’s light greenish hue, it is a showcase for vibrant & flashy sauvignon at its best. Aromas of spicy green floral grass punctuate this wine’s bright & lively aromatics. Mouth-filling & lush sauvignon flavors are framed w/ ample natural acidity. The finish is fresh & lingering.
The wine has a delightful aroma of strawberries & the flavor of red, ripe watermelon. Lively on the palate, the wine is medium-bodied w/ a refreshing finish.
Offers a beautiful dark ruby-purple color, a big, spicy nose of cassis, lead pencil, & smoky oak, round, full-bodied, broad, fat flavors crammed w/ black fruits, soft tannin, low acidity, & a fleshy, full-bodied finish.
A burst of black fruit aromas, the essence of perfect summer berries. Sweet, ripe blackberry flavors w/ an undertone of mocha & toasted oak. Balancing acidity & a fine, chalky texture carry the wine through to an exceptionally long finish, w/ no falling off of the rich fruit flavors. From first sip to last, nothing is missing as the wine crosses the palate.
86% cabernet sauvignon, 10% merlot, 3% cabernet franc, 1% malbec. The wine was aged in 100 percent french oak barrels (50 percent new) for 24 months. Rich ruby red in color, luscious aromatics of black cherry, blackberries, & plum greet the nose w/ a slight back note of earth, leather, & bittersweet chocolate. Flavors of plum compote, spice, green tea, & cocoa are the introduction to this wine as velvety, unctuous tannins blend w/ a juicy, naturally balanced mid-palate of complex structure. Layers of spice, coffee & cream integrate w/ fruit notes to the end.
A plum & medium bodied wine, this zinfandel displays zesty aromas of bing cherry, blackberry & anise w/ the spiciness of ground black pepper, cinnamon & vanilla. This zinfandel is well structured w/ a long, lingering fruit finish. A nice contrast to salt, works well w/ roasted duck, turkey or pork medallions. It’s also great w/ grilled italian sausage.
A dense, dark plum in color, the wine offers aromas of black cherry, raspberry, toasty oak, nutmeg, & cloves. Luscious flavors of blackberries, cherries, cocoa, cedar, & vanilla lead to a full, well-textured finish. It pairs beautifully w/ steaks & lamb chops.
Traditional fermentation in stainless tanks, before aging in french & american oak barrels for 18 months. Medium-bodied w/ flavors of chocolate, licorice, cedar, & black fruit. Firm & elegant w/ lush oak layers in balance. It goes well w/ lighter meat dishes, such as chicken & pork chops.
This cabernet sauvignon is an elegant, highly expressive wine that displays great complexity due to the multifaceted climatic conditions of the harvest season. The wine is dark in ruby w/ a purple to red edge. It displays bright aromas of black cherry, dark chocolate, black tea, allspice & ginger. In the mouth, it has a full-bodied attack, a round, balanced mid-palate redolent of cherry preserves, brown sugar & caramel & an extremely long finish of savory ripe fruit.
The continued addition of fruit from hillside vineyards & the blending of merlot, cabernet franc & petit verdot w/ the cabernet sauvignon is responsible for the well integrated flavors, deep color & a full mouth feel. The vibrant blueberry qualities of the petit verdot marry well w/ the soft, alluring flavors of merlot & contribute to the complexity of the masculine, tannic nature of the cabernet sauvignon. Very rich in texture w/ opulent flavors, a restrained framework of oak & a lingering finish of subtle earth, cigar tobacco & cedar.
95% cabernet sauvignon, 2% cabernet franc, 3% petit verdot. The wine was oak aged for approximately 15 months in new & used french, american & european oak barrels w/ a mixture of medium & medium plus toasting levels for flavor & complexity.
Loaded w/ dense, plumy flavors, the fruit from franz creek vineyard added touch of aromatic grapiness.
The grapes are gently destemmed but not crushed, sending a significant number of whole berries to the fermentor forwarding dark fruit flavors in the finished wine. The wine is aged in american, french & european barrels, for an average of 14 months.
Our style for pinot noir has always been one of moderate oak, high-tone fruit flavors & aromas of black cherry, w/ a rich nose, juicy palate & long finish. After fermentation the wine was aged for nine months in a combination of french, oregon & hungarian oak barrels.
Ripe cherry, plum & violet aromas expand through the bouquet w/ shades of oak spice & earthy smoke filling the background. The silken texture of the wine is beautifully balanced by a firm framework, which conveys the complex flavors through a lengthy finish.
Aromas of ripe cherry, cocoa, anise & rich baking spices. Plush flavors of cherry, plum & pomegranate meld w/ hints of delicate tea leaf. Structured, balanced acidity & elegant, firm tannins round out the mouth.
The fruit from our merlot comes from vineyards in sonoma county’s alexander & dry creek valley. Extended maceration enhances color, flavor & mouthfeel, & aging for 18 months in oak barrel adds softness & a subtle vanillin component. The addiction of small amounts of cabernet sauvignon add structure & complexity, which enlivens the subtle texture & plum-like fruitiness that is the hallmark of fine merlot.
76% cabernet sauvignon, 14% merlot, 10% shiraz. Cherries & coffee in the nose. Rich flavors of spicy cherries & balanced, round tannins make glass mountain flavorful & easy to drink. Enjoy it w/ hearty dishes like steak, beef stew & lasagna are excellent. Or sip it by itself.
This pinot noir integrates flavors of dried cherry & a hint of strawberry jam. The wine begins w/ a sweet sensation & finishes w/ lingering notes of fruit. The subtleties in this wine will accentuate the earthiness of wild mushrooms, vegetables like eggplant & vegetarian dishes emphasized by hard or savory cheeses.
Catch a whiff of cedar, smoke & ripe blackberries. Lots of mouthwatering plum & berries, married w/ toasty, spicy oak, yield a flavor that’s round & polished. Try it w/ grilled meats or pasta w/ red sauces.
Festive & sweet. Italy’s most famous sparkling wine. This is a fruity sparkling wine made w/ the finest Moscato Bianco grapes. Great partner to fruity dessert, pastry & ice cream.
This medium dry sparkling wine is made w/ the Charmat method, a process discovered by Antonio Carpene & Louis Pasteur, which allows a sparkling wine to be made in approximately three month. This process limits the influence of the yeast & places emphasis on the fruit. Golden delicious apples dominate the flavors, while the fine perlage cleanses the palate & refreshes the taste buds. Great w/ any dish, as an aperitif, & mixed w/ fruit juices.
Seven years! Like all Dom Pérignon Blanc of first Plénitude, the 1998 vintage released in 2005 has matured in the cellars in Epernay for seven years to express its richness & depth. The initial notes of fresh almonds & grapefruit gradually lead into cashew nuts & spices complemented by lightly toasted brioche. On the palate the sensation is one of diving into a wave: a sanity texture curls & unfurls on the palate, embracing & caressing it. An instant of weightlessness, matter vanishes, the finish vibrates, & the taste buds are aroused by controlled ardour. The persistence is remarkable, w/ just the slightest undertone of tartness (citrus zest & buds).
Produced from select Chardonnay, Pinot Noir, & Pinot Meunier grapes grown in the viticultural area of Champagne. The subtle, pale gold color of “Brut – La Francaise” is punctuated by extremely fine, persistent bubbles rising to the surface in fragile strands. The fragrant berry & white fruit aromas, underscored by toasty, yeast notes are confirmed on the ample, elegant palate which is strongly marked by refined Chardonnay fruit flavors. A fresh, balanced acidity sustains the whole, & carries into a long, crisp toasty finish of great delicacy.
White Star, a balanced blend of three vines varieties, revels a harmonious succession of sensation, a soft maturity, elegant lines, offering you sensation which can be shared & celebrated at any time. Extra-dry w/ aroma of flowers, hazelnuts, & biscuits. Palate soft w/ a fruity finish, evoking the peach.
Initially reminiscent of white fruits & raisins, then of vanilla & later of brioche. The first sip delivers all the freshness & forcefulness so typical of Yellow Label w/ a symphony of fruit tastes following on. The lingering aromas echo & re-echo, w/ each fruit or spice note distinct. It manages to reconcile two opposing factors – forcefulness & finesse – & to hold them in perfect balance. Ideal as an aperitif & perfect to enjoy w/ any meals.
Subtle cherry, vanilla & spice flavors w/ a rich, lingering finish.
Oh Sergio's! What can I one of my FAVORITE restaurants in Las Vegas, off the strip, great authentic Italian food at reasonable prices. The osso buco is the best I have had any where. Great meals, great friends!
See you soon!
Love this place. The food is awesome, it's off the strip so you can get in there even when things are nutso elsewhere, the wait staff has always been fantastic (and mustachioed Wes this year was outstanding!). We've been back, and we'll go back again.
Food was as expected, but we used a restaurant.com $25.00 coupon which the restaurant then added on an 18% surcharge for the coupon. We will never go back.
To put it simple, this place is a DIVE!! I always judge on the small things. We were brought fresh, hot bread to start. Thought all would go well. When we asked for a 2nd round of bread, we were brought hard, cold, stale bread. It was clear if you wanted more, you would get left overs from the night before. I ordered veal parm. It was store bought. Let me repeat, it was STORE BOUGHT! If you are a God fearing Guido like me, you know your Veal Parm. The pieces were all the same size, and tasted chopped & formed. The sauce had no taste, no seasoning, NO TASTE!! I did GrandMa's tilt test, the sauce ran off the dish quicker than Obama bowing to Charvez!!!! Even with the 1/2 off I had, it was a dive. Wouldn't go back if they paid me!
Food wasn't good. Bread was fresh and hot. But when we asked for a 2nd round of bread, it was cold and stale, very hard. Felt like 1st round you get the "JUST BAKED" bread, after that, it's yesterday's leftover's. Had the Veal Parm, it was store bought. All the pieces were the exact same size. Anyone who makes fresh cutlets knows that's just not possible. Meatballs were very heavy, had a lot of "FILLERS", not like Grand-Ma's!! Had the Minestrone soup, if that's what you can call it. Very bland, no seasoning at all. Tasted like the Veggies were just cut, put in hot broth and stirred a few times, then put in a bowl. Sauce was very loose & thin, had no taste. Like the soup, had no seasoning. Stay away....
Dinner here was delicious! We started with the Carpaccio di Manzo appetizer, then out came two bowls of homemade minestrone soup -- so good on a chilly evening! My husband had the lasagna and I had the Gnocchi alla Toscana. Both entrees were wonderful; the gnocchi tasted freshly made and the sauce ... oh, that sauce! We finished by sharing a plate of tiramisu. All in all, a yummy meal! I enjoyed the decor and ambiance in the restaurant, too. I only hope that this was a particularly quiet evening; only one other party was dining on that Monday night. I'd hate for this restaurant to fold before our next trip to Las Vegas! It's off the strip, but well worth the trip!
Sergio's was recommended to us for the Osso Bucco that does not appear on the menu. It was very good, maybe not the best on earth but was certainly fork tender. The whole meal was a solid 4 stars. Having a live pianist is a nice touch too. Then there's our waiter. Although we'd never been there before, you'd think we'd offended him somehow. The service was slow and lackadaisical. He couldn't bother to tell us the specials, although he could recite them for the next table over. He had no clue about wine. I had to give him the number off the wine list. He asked if we wanted dessert and walked away; the maitre'd brought over the dessert tray and let us know what else was available. Then we ordered dessert and coffee.