Twas the Night Before Thanksgiving Wine Dinner

"Pre-Holiday Selfcare" - Unwind before the Thanksgiving rush with this exclusive dining experience with Chef Peter Scioli and wine specialist Vincenzo"Enzo" Schiano from Impero Wines.

Enjoy the artistry of seasonal, handcrafted dishes like Pumpkin Ravioli with Sweet Sausage and Brown Sugar Glazed Pork Loin, thoughtfully paired with exquisite wines, including Verdicchio Superiore and Susumaniello. Every course is designed to delight, creating a memorable pre-holiday evening in an intimate atmosphere.

Whether you’re gathering with friends or savoring a moment to yourself, this elegant evening is the perfect preface to your Thanksgiving weekend. Limited seating available—secure your reservation today.

All services included.

1^st Course:  Stuffed Dates with Pine Nuts, Walnuts, Black Pepper, Coated with Honey.  These bite-sized dates offer a mix of textures, combining the sweetness of dates with the crunch of pine nuts and walnuts, spiced subtly with black pepper and glazed with honey. It’s a perfect opener to the meal—sweet and savory in balance. 

Wine Pairing: Prosecco Biasotto.  The effervescence of Prosecco will balance the sweetness of the dates while cutting through the richness of the nuts and honey.

2^nd Course:  Shaved Fennel Salad with Pomegranate Seeds, Grapes, Orange Zest with a Citrus Dressing.  A refreshing salad with shaved fennel that provides a delicate, anise-like flavor. The pomegranate seeds and grapes add pops of sweetness, while the orange zest and citrus dressing tie it together with bright, tangy notes.

Wine Pairing:  Verdicchio Superiore – Fazi Battaglia.  This Verdicchio’s crisp acidity complements the citrus dressing and enhances the freshness of the salad, with its subtle fruit and minerality.

3^rd Course:  Pumpkin Ravioli with Sweet Sausage, Brown Butter, and Sage.  This rich and comforting pasta dish features ravioli filled with sweet pumpkin, paired with savory sausage, and dressed in a nutty brown butter sauce with fresh sage for an earthy, aromatic note.

Wine Pairing: Mammut – Montepulciano D’Abruzzo. The Montepulciano’s full-bodied nature and ripe fruit flavors provide an excellent balance to the richness of the brown butter and sausage, while its earthy undertones harmonize with the sage.

4^th Course:  Brown Sugar and Dijon Glazed Pork Loin with Carrots, Apples, Sweet Potatoes, and Prosciutto Dust.  A succulent pork loin, glazed with the sweetness of brown sugar and the tang of Dijon mustard, served alongside caramelized carrots, apples, sweet potatoes, and topped with the salty crisp of prosciutto dust. It’s a hearty dish with layers of flavor and texture.

Wine Pairing: Susumaniello – 99 points, Best Red Wine 2023.  This award-winning red wine is an ideal match for the pork loin, offering robust flavors of dark fruits and spices that complement the sweet-savory glaze of the meat and richness of the roasted vegetables.

5^th Course:  Dessert – Ricotta Orange Cupcake with Buttercream and Sea Salt.  A moist ricotta-based cupcake infused with zesty orange and topped with a smooth, luxurious buttercream that is balanced with a sprinkle of sea salt to enhance all the flavors.

Wine Pairing: Moscato D’Asti Primo Bacio. The gentle sweetness and low alcohol of Moscato d’Asti make it a delightful pairing for this dessert, with its fresh fruit notes mirroring the orange in the cupcake, while the wine’s acidity cuts through the richness of the buttercream.