Feast of the Seven Fishes

December 1 – December 24

The Feast of the Seven Fishes is an important Italian-American Christmas custom. This dinner traditionally occurs on Christmas Eve, but we will be celebrating the feast for the twenty-four days leading up to Christmas.

Cured Salmon Bruschetta

Mascarpone cheese, cucumber, capers
Marketing_SP_Website_Icon_WineGlass_v03_2015_11_18 Sparkling Riesling, Fitz Sekt Germany NV
Golden color with hints of lilac, rose petals, apricots and petrol. The palate is as inviting as the nose displays notes of peaches, sun-dried apricots and almonds.

Lobster Fritters

Grilled corn, smoked aioli, parsley
Marketing_SP_Website_Icon_WineGlass_v03_2015_11_18 Sparkling Brut, Lambert de Seyssel Petit RoyalSavoie, France NV
A light and floral sparkling made from the Molette and Altesse grapes. It is a native Savoie variety, descended from Gouais, with small compact clusters and tiny berries of golden yellow and remarkable acidity.


Rosemary, white wine and cream broth
Marketing_SP_Website_Icon_WineGlass_v03_2015_11_18 Fiano, Li Veli Puglia ‘15
Bright yellow color. Freshly fruity on the nose, with scent of mild citrus and pear. Them aromatic character is continued on the palate, with fresh fruit and lively acidity combining with mineral notes to leave a very round and firm impression.

Crab Cake

Grain mustard beurre blanc, lemon vinaigrette
Marketing_SP_Website_Icon_WineGlass_v03_2015_11_18 White Burgundy, Jean Chartron Rully Burgundy, France ‘14
Pure pale yellow with floral aromas associating the gentleness of white flowers and the subtlety of jasmine. The minerality appears immediately on the palate, mouthwatering until the final note of salinity.

Crispy Octopus

Red wine braised octopus, panzanella salad, lemon
Marketing_SP_Website_Icon_WineGlass_v03_2015_11_18 Valpolicella, Secondo Marco Veneto ‘15
Characterized by aromas and flavors of morello and sour red cherries with hints of aromatic herbs and dried flowers. Medium-bodied with juicy acidity. Retains its bright refreshing character thanks to fermentation and aging in neutral vessels.

Campanelle di Nero

Shrimp and calamari ragu, micro basil
Marketing_SP_Website_Icon_WineGlass_v03_2015_11_18 Cannonau, Neale Sardegna ‘15
Ruby red in color. A rich red wine heralded by leather, dried herb and mineral notes but offering layers of crème de cassis, fig paste, spice box and graphite. Supple and well-balanced, with fine grained tannins and a juicy, spiced finish.

Red Snapper

Swiss chard, bell pepper, pineapple coulis
Marketing_SP_Website_Icon_WineGlass_v03_2015_11_18 Baby Brunello, Casanova di Neri Montalcino ‘15
Ruby red with garnet reflections, hints of maraschino cherry, violets and red fruits. Great finesse in the mouth with tannin that is still young but of excellent quality. Long-lasting, elegant and persistent.

Tasting Menu – 65
Wine Pairing – 25
Menu selections are available a la carte