RPM Italian

$72 each

Priced By The Dozen | Minimum of 3 Dozen

Priced By the Dozen

$95 per person | Custom Seated Service and Pricing Available Upon Request

Select 1

Select 1

Select 1

Select 2

Select 2

Priced Per Dozen

Priced per item

Priced per person, per hour | Minimum 2 hours

$16 per person

$20 per person

$26 per person

$15 Per Person

Available a la carte batches of 25

$100 Per Person (groups of 25 or more, we request use of Shared Menu)

Choose 3 to be shared at the table

Choose 3 for the table to share

Choose 2 for the table to share

Choose 2 for the table to share

$110 Per Person (groups of 25 or more, we request use of Shared Menu)

Choose 3 for the table to share

Choose 3 for the table to share

Choose 3 for guests to select from

Choose 2 for the table to share

Choose 2 for the table to share

$90 per person

Choose 3 for the table to share

Choose 3 for the table to share

Choose 2 for the table to share

choose 2 for the table to share

gluten-free fettuccine available in the following styles

limited availability

$8 each

$8 each

$8 each

The term "Super Tuscan" was coined by American journalists who welcomed these fuller-bodied, more polished Tuscan reds to the market. At a time when a majority of Tuscan wines were synonymous with thin, mediocre table wine, a few restless vintners set out to challenge the status quo. The wines were enthusiastically received by critics and ultimately led to a wine quality renaissance in Tuscany that has been on the rise ever since! The first bottle associated with the movement was Tenuta San Guido's 1968 "Sassicaia", vinified from Cabernet grapes on the Tuscan coast of Bolgheri. On the wave of their uncle Mario's overnight success with Sassicaia, nephews Piero and Lodovico Antinori adopted their own unique style with the release of Tignanello, Solaia, and Ornellaia. We proudly offer a library of these world class wines from our cellar, many of which only a handful of bottles still exist.

Quintarelli vs. Dal Forno. DRC vs. Leroy...Lafite vs. Latour...Conterno vs. Gaja... the wine geek's equivalent to a political debate (notwithstanding a little BS) in a quest for the single greatest expression of a particular wine. In Valpolicella, two producers indisputably reign at the top of the quality pyramid: Quintarelli and Dal Forno. Both producers commit maniacal attention to fruit selection, sorting down to the individual berry if necessary to achieve the best extraction of flavor possible. Quintarelli's genius in the cellar is carried out through more traditional methods of èlevage, while Dal Forno boasts one of the most technologically advanced wineries in the world. Preference in the resulting wines can be polarizing depending on the taster, but the quality of both is unquestionable. Where Quintarelli masterfully draws elegance and otherworldly aromas out of his Amarones, Dal Forno excels in achieving depths of concentration winemakers in Napa only dream about.