Events
Delivers the best of Italy
Ristorante da Piero at times offers special "Wine Dinners" including guest speakers, special wines and unique dinner menus. When a "Wine Dinner" is scheduled, information about it may be found via a link on the "Home page of this Website.
Information on previous "Wine Dinners" may be found below.
Wine Tasting Dinner
Custom menu especially prepared by Executive Chef Paolo Cenni.
Each course will be paired and hosted by our featured guest speaker, Mr. Antonio Molesini of Republic National Distributing Company.
Amuse
Panko crusted Pecorino polenta with porcini crusted shredded oven-roasted quail in a bordelaise sauce with garlic chips.
Appetizer
Shish kabob of cherry-wood-smoked shrimp, fresh mozzarella and organic tomatoes, with toasted Pernod butter bread and tomato fondue.
Pasta
Pappardelle pasta (ribbon-like) in our signature Bolognese sauce (ragu).
Salad
Carpaccio of blood oranges, shaved truffle filet mignon tossed in a Maltaise sauce (hollandaise with blood orange juice) with arugula and reggiano.
Entrée
Pumpkin seed and grainy-mustard-crusted stuffed seared rack of lamb, with baby parsnip puree, wild mushroom sauté and seasonal heirloom vegetables in a Port wine foyot.
Dessert
Baked Alaskan
Wine Tasting Dinner
Featuring guest speaker, Mr. Antonio Molesini of Republic National Distributing Company and the cillinary creations of Executive Chef Paolo Cenni.
Amuse
Sea bass poached in duck fat, Gorgonzolla foam and Forrest mushrooms in a Port Wine Syrup.
Wine: Anselmi, San Vicenzo - Veneto
Appetizer
Parma Prociutto-wrapped Sea Scallops, Au Poivre and baby Fennel prepared three ways with Pinot nero Braised Cipolini.
Wine: Fuedo di Butera, Insalia - Sicilia
Pasta
Chavre, cherry-wood-smoked duck and walnut raviolo, Lady Apple, Allen Benton cherry-wood bacon and Wilted Mache in a Frangellico reduction.
Wine: Tormaresca, Primativo Torcicada - Puglia
Salad
Lolo Rosa, Red Oak and Radicchio greens with Hen of Wood Sauté, Veal Glace and crispy quail in a Prosecco Vinaigrette.
Wine: Tenuta Ghizzano, il Ghizzano Super Tuscan - Toscana
Entrée
Oven-roasted baby lamb, Pecorino Polenta, green olive tapenade and artichoke salad in a seasonal wild mushroom jus.
Wine: Gaja, promis, camarcarda - Toscana
Dessert
Sweet potato pecan pie with caramel ice cream.
Wine: Zonin, Baccorosa Brachetto - Piemonte
Wine Tasting Dinner
Featuring guest speaker, Mr. Antonio Molesini of Republic National Distributing Company and the cillinary creations of Executive Chef Paolo Cenni.
Amuse
Tapenade Baguette with shredded braised veal shank, truffled chicory and Gramolada oil.
Wine: Borgo Conventi, Pinot Grigio Colio - Fruili
Appetizer
Pepper-seared Prosciutto-wrapped Sea Scallops with hibiscus pesto, organic plum chutney and seasonal wild mushrooms.
Wine: La Solatia Ruffino, Chardonnay - Toscana
Pasta
Over-easy fennel-scented Yard Egg Raviolo with a ragout of Heirloom Brandy Wine Tomatoes and Speck.
Wine: Conterno Fantino, Dolcetto D'Alba Bricco Bastia - Piemonte.
Salad
Heirloom Bloomsdale spinach, Maytag blue cheese, sugar-brined walnuts, crab mushroom sauté in a roasted shallot and molasses vinaigrette.
Wine: Poggio Antico, Rosso di Montalcino - Toscana.
Entrée
Truffle-scented braised short ribs Cipolini, Confit seasonal wild mushroom tart, "Berkshire Pork Cracklin'," Bintje Potato Galette with sizzling parsnips.
Wine: Masi, Amarone - Veneto
Dessert
Parfait of Mascarpone, fruit and wild berries.
Wine: Ferrari Brut Rosé.
