Quattro Mani Dinner
Saturday, September 17
Join Guest Chef Maria Cicorella of Italy’s renowned Michelin starred restaurant, Pasha, and our Chef for a collaborative dinner of the “four hands.” The evening will feature a menu inspired by traditional Pugliese cuisine paired with the region’s wine from Botromagno.
FRENCH BREAKFAST RADISH
Truffle butter, sea salt
BLUE POINT OYSTER
Gravina mignonette, green apple, horseradish
CANDIED BABY CARROT
Pistachio, tarragon oil
Gravina Bianco DOP 2013
Produced with organic grapes. Aromas of green apples and pears with notes of white peaches and apricots. Tangy acidity unfolds into a long, harmonious finish.
BEANS & CHICORY “PASHA”
Poggio al Bosco Gravina DOP 2011
Aromas of apples and peaches with tones of melon and honey. Fruit-forward flavors match racy acidity, making the wine both versatile and age-worthy.
OCTOPUS IN UMIDO
Fingerling potatoes, cherry tomatoes, red wine
Primitivo Murgia Rosso IGP 2014
Aromas of black cherries and baking spices complement undertones of tobacco and mint. Smooth and velvety with balanced acidity and a long, pleasant finish.
White lamb ragu, seasonal vegetables, caciocavallo fondue, black truffle
Nero di Troia Murgia Rosso IGP 2013
Fruity aromas of wild cherries, cinnamon, sage and tobacco leaf. Elegant, vibrant, velvety tannins and long length.
Lemon potatoes, sweet and sour vegetables, ‘Pier delle Vigne’ sauce
Pier delle Vigne Murgia IGT 2011
Aromas of wild red berries, vanilla, black pepper, tobacco leaf, cinnamon and bittersweet chocolate. Notes of ripe berries and blackberries – boasting a velvety, elegant texture.
WARM ALMOND BOCCONOTTO
Orange, bitter chocolate sauce
Gravisano Passito di Malvasia Murgia IGT 2008
Aromas of orange zest, candied apricots, caramel, toffee and toasted almonds. Sweet but balanced by zesty acidity.
Menu subject to change
95 per person
Not inclusive of tax or gratuity.