Dine in the Vines Sunday July21st 2013

AntipastiChef’s Selection passed during welcome and winery tour Featured Wine: Insalata Burrata Caprese-Heirloom tomatoes, fresh basil leaves, olive oil and balsamic vinegar `2`Zuppa White bean, Italian Sausage and Chard Ravioli Braised pork shank filling with braising jus reduction Featured Wine: Marical Foch Agnello Slow Roasted lamb belly “Pancetta” with pea pesto and orecchiette Spaghetti al Nero di Seppia with clams, preserved lemons and parsley Featured Wine: Edelweiss Pesci Puttanesca braised cod with olives, diced tomatoes, and capers Intermezzo Berry Granita Carpaccio Baby arugula, shaved aged parmesan, olive oil, cracked black pepper Featured Wine: Big Wood Bucatini with meatball trio (Lamb, beef and pork) in a traditional red sauce Dolce Tiramisu-Lady fingers and Twinkies drizzled with espresso, layered with fresh raspberries and mascarpone custard, topped with shaved chocolate Featured Wine: Special Reserve

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