The Benanti family has been making wines on the slopes of Mt. Etna since the late 1800's. In 1988, Dr. Giuseppe Benanti started a five year investigation of the native soils and varietals of the region, using the most modern practices of vinification to revive indigenous grapes and produce wines that truly relfect Etnean terroir and its history. Using grapes like Carricante, Nerello Mascallese and Nerello Cappuccio, Benanti now makes some of the best and most authentically Etnean wines on the market.
These wines have been favorites of ours for years, and we are delighted to showcase them as part of our Spring Wine Dinner. Chef Baldacci has created a five course meal to pair with five different wines, and the dinner promises to be full of fresh spring offerings like peas, leeks, artichokes, lamb and even goat!
We hope you can join us.
FIORI DI ZUCCA RIPIENI AL FORNO
Oven roasted stuffed zucchini blossom
Biancodicaselle 2010 - 100% Carricante
INSALATA DI PRIMAVERA CON ERBE E FIORI
Spring salad with herbs and flowers
Pietramarina 2008 - 100% Carricante
LASAGNA AL RAGU DI CAPRA E CARCIOFI
Lasagna with a ragù of goat and artichokes*
Rosso di Verzella 2009 - Nerello Mascallese, Nerello Cappuccio
COSCIO DI AGNELLO AL FORNO CON PISELLI FRESCHI
Roasted lamb leg with spring peas*
Rovitello 2007 - Nerello Mascallese, Nerello Cappuccio
ZUCCOTTO DEL VIVOLI
Passito "Musico" 2008 - 100% Moscato di Noto
*Vegetarian options available upon request
Please call with any questions, 718-622-9202.