SALUMI & CHEESE (FOR 2 PPL)

House Red, White OR ROSE Wines by tHE GLASS

VINO

PAMA MARGARITA

Nebbiolo d'Alba Superiore

Barbera sulla Stella Superiore

Verduno Pelaverga

Pinot Nero

LASAGNA BOLOGNESE

Champagne, Billecart-Salmon

Moscato d'Asti P Nivole

Brachetto d'Acqui

ASSORTED DESSERT TRAY

BRAISED Short Ribs

PAN SEARED SALMON

GARGANELLI BOLOGNESE

CHERRY TOMATOES, SHAVED PARMIGIANO, CROUTONS

MIXED GREENS

ASSORTED SALUMI & CHEESE

ARUGULA SALAD

CRUDITE PLATTER WITH DIPS & GARNISHES

ASSORTED SALUMI

ASSORTED SAVORY PUFF PASTRIES

ASSORTED CHEESE

DA CLAUDIO 3 MONTH AGED NEGRONI

CHINA BLACK

Remove brie and other cheeses from refrigerator 20–30 minutes before serving to come to room temperature. Cut cheddar and manchego into bite-size slices or small wedges so guests can easily take portions. Place brie whole or partly sliced for easy spreading.

Prepare cheeses

Fan or fold prosciutto into loose rosettes and place in one area of the board. Roll or fold slices of soppressata and coppa into tight cylinders or loose cones and cluster them next to the prosciutto to create variety and height.

Arrange meats

Place cornichons, marinated olives, whole grain mustard and fig jam each in small bowls or ramekins. Arrange the bowls on the board with space around them so utensils can reach easily.

Small bowls & condiments

Scatter dried apricots or figs, and raw/toasted almonds in small piles around the cheeses and meats. Spoon honey into a small dish or drizzle lightly over a wedge of cheddar or the brie right before serving for a glossy finish.

Add sweet & crunchy elements

Slice the baguette thinly (about 1/4 inch). Lightly toast slices in a 375°F (190°C) oven for 6–8 minutes until just golden, or serve fresh if preferred. Fan crackers alongside the bread so guests have both options.

Tuck rosemary or thyme sprigs between piles for aroma and visual appeal. Drizzle 1 tsp extra-virgin olive oil over the brie and finish cheeses with a grind of black pepper. Place small cheese knives or spreaders near each cheese and small spoons with condiments.

Assemble the board on a large wooden board or platter: start by placing cheeses spaced apart, add meat clusters near each cheese, situate condiment bowls, then fill gaps with nuts, dried fruit, cornichons and olives. Place bread and crackers at the edges. Adjust for color and balance. Serve at room temperature.

Estimated portioning: this board is sized for 2 people as an appetizer. Replenish items as needed. Enjoy with your choice of wine or sparkling water.

Prosciutto (thinly sliced)

Soppressata or salami (sliced)

Coppa or spicy cured sausage (sliced)

Aged cheddar (sliced or chunks)

Brie or triple-cream soft cheese

Manchego or semi-firm sheep's milk cheese

Cornichons or small pickles

Marinated olives (mixed)

Whole grain mustard

Honey

Fig jam or fruit preserve

Raw almonds or toasted nuts

Dried apricots or figs (halved)

Baguette (thinly sliced, lightly toasted)

Assorted crackers

Extra-virgin olive oil (for drizzling soft cheese)

Fresh rosemary or thyme sprigs

Freshly cracked black pepper

Place the bottle of house white and the bottle of house rosé in a refrigerator for at least 2 hours before service, or in an ice bucket filled with equal parts ice and water for 20–30 minutes until the bottle reaches 45–55°F (7–13°C).

Chill white and rosé

If stored chilled, remove the house red from refrigeration 20–30 minutes before service to allow it to warm to roughly 60–65°F (15–18°C). If the red is bottle-conditioned or has sediment, plan to decant.

Bring red to proper temperature

Select a clean appropriate glass: a larger-bowled red glass for red wine, and a smaller-bowled white/rosé glass for white or rosé. Wipe rims with a clean cloth to remove any water spots or residue.

Inspect glassware

Use the waiter’s corkscrew to cut the foil below the lip, remove the foil, and clean the top of the bottle with a cloth. Insert the corkscrew into the cork and gently extract the cork. For screwcap bottles, remove the cap and wipe the rim.

Open the bottle

If decanting red, hold the bottle over a light and pour slowly into a decanter until you see sediment approach the neck (if present). Stop pouring. Let the red breathe in the decanter for 15–30 minutes for young or tannic wines, longer for structured wines as needed.

Decant red (optional)

Use a measuring pourer or jigger to pour the wine by the glass. Standard house pours are 5 fl oz (150 ml) for a full glass or 3–4 fl oz (90–120 ml) for a tasting/half pour—confirm your venue’s portion. Hold the glass by the stem and pour gently, filling to roughly one-third to one-half of the bowl (about 150 ml).

Measure the pour

Present the bottle briefly to the guest (showing label) if customary. Place the bottle to the side, set the glass on the table, and offer a small sip for approval if service style requires it. Wipe any drips from the bottle with the cloth.

Present and finish

Return opened bottles of white and rosé to the ice bucket between pours to maintain 45–55°F (7–13°C). Replace ice/water as needed.

Keep white/rosé chilled

Recork opened red bottles and store upright in a cool, dark place; refrigerate if you want to slow oxidation, removing to serving temperature before the next pour.

Store opened red

For quality control, label opened bottles with the date and time opened. Generally consume opened white/rosé within 3–5 days and red within 3–7 days depending on style and preservation.

Label and date opened bottles

After service, wash wine glasses by hand or in a dishwasher designed for stemware, store decanter and tools, and sanitize the service area.

Clean up

House Red Wine (bottle)

House White Wine (bottle)

House Rosé Wine (bottle)

Wine glasses (red)

White/rosé wine glasses

Ice bucket (for chilling white/rosé)

Wine opener (waiter's corkscrew)

Decanter (optional for red)

Measuring pourer or jigger

Clean cloth or napkin

Run a lime wedge around the rim of a rocks or coupe glass. Dip the wet rim into coarse salt or sugar (use salt for a classic savory contrast, sugar for sweeter profile). Set glass aside.

Rim the glass

Add 2 oz blanco tequila, 1 oz PAMA pomegranate liqueur, 1 oz fresh lime juice, 0.5 oz agave nectar, and optional 0.5 oz orange liqueur into a cocktail shaker.

Fill the shaker with ice (about 1 cup) until nearly full. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted.

Strain the mixture through a fine mesh strainer or the shaker strainer into the prepared glass over fresh ice (if serving on the rocks) or without ice (if serving up).

If desired, spoon a few pomegranate seeds into the drink for visual appeal and a burst of texture.

Garnish with a lime wheel or wedge on the rim. Serve immediately.

blanco tequila

PAMA pomegranate liqueur

fresh lime juice

agave nectar (1:1 agave syrup)

orange liqueur (optional, Cointreau or triple sec)

ice (for shaking)

coarse salt or sugar (for rim)

lime wheel or wedge

pomegranate seeds (optional, for garnish)

Store the bottle upright in a cool, dark place at a stable temperature around 12–16°C (54–61°F) until ready to serve. Avoid temperature swings and direct sunlight to preserve the wine's tertiary aromas and structure.

If the bottle has been stored colder than serving temperature (e.g., in a cellar at ~12°C or a fridge), bring it to serving temperature of about 16–18°C (61–64°F) by leaving it at room temperature for 30–60 minutes before opening.

Examine the bottle for sediment (common in Nebbiolo and older bottles). If present, stand the bottle upright for several hours (ideally 24 hours) before opening to allow sediment to settle to the bottom.

Inspect and prepare

Use a waiter’s corkscrew to remove the cork smoothly. Wipe the neck with a clean cloth. Smell the cork briefly to check for any strong off-odors (cork taint).

Slowly pour the wine into a decanter in a steady stream, aiming to leave any sediment in the bottle. Decanting for 45–90 minutes will allow Nebbiolo’s perfumes—red fruit, roses, tar, and earthy notes—to open and its tannins to soften. For a younger 2017 Nebbiolo d'Alba Superiore, 60–90 minutes is recommended; for more mature bottles, taste after 20–30 minutes to avoid losing delicate tertiary aromas.

Decant (recommended)

Choose large-bowled red wine glasses (Burgundy style) to concentrate aromatic compounds toward the nose while allowing enough surface area for the wine to breathe.

Pour 100–150 ml per glass (about one third full) to allow swirling and aroma assessment. For a standard 750 ml bottle, this yields around 4–6 pours depending on portion size.

Serve at 16–18°C (61–64°F). If the wine warms too much, place glasses briefly in a cooler environment; if too cool, hold the glass in your hands for a minute to gently warm the wine.

Start by assessing the appearance: Nebbiolo d'Alba Superiore typically shows garnet with slight orange rim as it develops.

Swirl to oxygenate, then sniff: expect aromas of tart red cherry, rose petal, dried herbs, leather, tar and light earthy/mushroom notes from the 2017 vintage and organic farming expression.

Taste: note firm but refined tannins, bright acidity, and flavors of sour cherry, cranberry, spice, and tobacco. Allow the wine to evolve in the glass; take additional sips over 30–90 minutes to observe development.

Pairing: serve with rich, umami-forward dishes such as braised beef, mushroom risotto, roasted game, mature cheeses, or a salumi platter. For a suggested pairing, serve with braised beef short ribs or osso buco and mushroom risotto; finish the meal with aged Pecorino or Parmigiano-Reggiano.

If you are cellaring similar bottles, note the recommended drinking window: this 2017 Superiore should be enjoyable now through the mid-late 2020s, depending on bottle variation and cellar conditions; re-evaluate each bottle before long-term storage.

Reseal the bottle with the original cork or a wine stopper and refrigerate upright. Consume within 3–5 days—high acidity and tannin help preserve Nebbiolo’s structure, but aromatic freshness declines over several days.

Alternatively, use a vacuum wine preserver to extend freshness up to 5–7 days. Allow the wine to warm back to serving temperature before drinking.

Nebbiolo d'Alba Superiore (Hilberg Pasquero, 2017 BIO)

Wine decanter (optional)

Wine glasses (Burgundy/large-bowl red glasses recommended)

Room-temperature storage (or cellar at ~16°C/61°F)

Braised beef short ribs or osso buco

Mushroom risotto

Aged hard cheese (Pecorino, Parmigiano-Reggiano)

Cured meats (salumi platter)

If the bottle is at cellar temperature (15–18°C / 59–64°F), allow it to sit for 10–15 minutes in the fridge to reach an ideal serving range of roughly 14–16°C (57–61°F). If it is too cold, rest at room temperature for 20–30 minutes. Barbera Superiore is best served slightly cool, not ice cold.

Chill to serving temperature

Check the cork or screwcap for any damage. Wipe the neck with a clean cloth to remove dust or residue before opening.

Inspect the bottle

Use a waiter’s corkscrew to remove the cork smoothly. For a screwcap, twist and remove cleanly. Pour a small taste into one glass and sniff and sip to confirm the wine’s character.

If the wine shows youthful tightness or some sediment (common in older or organic bottles), gently decant into a clean decanter. Pour slowly and steadily, stopping if you see sediment approaching the neck. Let the wine breathe for 20–40 minutes to open aromas and soften tannins. If the bottle is already expressive and fruit-forward, decanting for 10–15 minutes is sufficient.

Decant if desired

Pour the wine into red wine glasses, filling each to about one-third to allow space for swirling and aroma development. For four people, pour approximately 150 ml per glass from the single bottle; adjust portion sizes to taste and occasion.

Pouring

Serve with crusty bread and a simple antipasti platter (aged cheeses like Pecorino or Parmigiano-Reggiano, cured salami, and marinated olives). Barbera’s bright acidity and red-fruit character pair well with tomato-based dishes, grilled vegetables, roasted pork, and medium-fat cheeses.

Pairing suggestions

Note the wine’s deep ruby color, pronounced sour cherry and plum aromas, hints of blackberry and spice, and lively acidity. On the palate expect juicy red-fruit flavors, balanced tannins and a lingering savory finish typical of Barbera Superiore from Piedmont. Encourage guests to swirl, sniff, and taste again after 10–20 minutes in the glass to observe the wine’s evolution.

Tasting notes to share

If wine remains, re-cork using the original cork or a wine stopper and refrigerate. Consume within 2–4 days for best freshness. For longer preservation, use a vacuum stopper or inert-gas wine preserver.

Preservation of leftover wine

Rinse glasses and decanter with warm water soon after use. For decanters, use a soft brush or decanter cleaning beads if needed to remove residues, then air dry.

Cleaning

Barbera sulla Stella Superiore, Hilberg Pasquero '20 (organic)

Red wine glasses

Decanter (optional)

Filtered water

Crusty bread or simple antipasti (cheese, salami, olives)

Store the Verduno Pelaverga in a cool cellar or refrigerator until service temperature (12–14°C / 54–57°F). Remove from refrigeration 10–15 minutes before serving so it isn't too cold; Pelaverga is best slightly chilled but not ice-cold.

Chill and inspect the bottle

Visually inspect the bottle for any damage or leakage. Verify the label (Gian Luca Colombo, 2024, BIO) to confirm vintage and producer for guests.

Set out clean Burgundy or large red wine glasses. Rinse each glass with a small amount of filtered water and wipe the rim with a lint-free cloth to remove any dust. Place glasses on a clean service tray or table.

Prepare glassware

If serving outdoors or in warm conditions, place the bottle in an ice bucket filled with crushed ice and a little water to keep it at the target temperature while pouring. For a brief service (one bottle), an ice bucket with ice is sufficient.

Using a sommelier knife, cut the foil capsule just below the lip of the bottle. Wipe the top of the bottle with a clean cloth. Insert the corkscrew straight into the center of the cork and extract smoothly to avoid cork breakage. For older bottles: insert slower and check for crumbling cork; decant if needed.

Cut capsule and remove cork

Tilt the bottle to pour a small tasting amount into a glass. Observe color (Pelaverga is typically pale ruby with garnet hues), smell for varietal aromas (red berries, white pepper, floral notes), and taste for freshness and balance. Confirm the wine is free of off-odors or reduction.

Check the wine

If wine shows youthful reductive notes or you prefer aeration, decant the bottle into a clean decanter for 20–40 minutes. For delicate older Pelaverga vintages, skip decanting and allow gentle swirling in the glass instead.

Decanting (optional)

Hold the bottle at the base or by the punt and pour about 100–150 ml per glass (roughly one third to one half full for large glasses). After pouring each glass, gently twist the bottle at the end of the pour to prevent drips. If you used a decanter, pour from the decanter in the same manner.

Encourage guests to swirl gently to release aromatic compounds, then inhale to appreciate the wine's bouquet (notes of wild strawberry, red cherry, white pepper, dried herbs, floral hints).

Suggested food pairings: soft cheeses, charcuterie, light pasta dishes, mushroom preparations, roasted chicken, or dishes featuring gentian and peppery flavors. Offer neutral crackers or plain bread for palate cleansing between sips or courses.

During service, monitor the bottle temperature and move it back to the ice bucket if it warms beyond 14°C. Refill glasses as appropriate, maintaining seated guests' pace.

When finished, re-cork the bottle lightly if any remains and store upright in a cool place for short-term consumption (1–3 days). If a large portion remains and you plan to keep it longer, consider vacuum-stopping and refrigerating to slow oxidation.

Clean and dry glassware and decanter. Return service items to storage.

Verduno Pelaverga (Gian Luca Colombo, 2024, BIO)

Ice bucket

Crushed ice

Filtered water (for rinsing glasses)

Burgundy or large red wine glasses (stemmed)

Neutral crackers or plain bread (for palate cleansing, optional)

Check the bottle for clarity of label and a clean cork. Pinot Nero (Pinot Noir) is best served slightly cool. If the bottle has been stored at cellar temperature (~14–16°C / 57–61°F), chill it for 20–30 minutes in the refrigerator to bring it to about 14°C (57°F). If already cooler, do not over-chill — target serving range 13–15°C (55–59°F).

Inspect and chill

Use a waiter’s corkscrew to remove the cork gently: cut and remove foil, center the screw, and pull the cork straight out. Smell the cork briefly; it should smell of wine, not musty. If the cork is damaged or smells off, inspect the wine for faults.

For a young 2023 organic Pinot Nero, gentle decanting for 20–40 minutes can help open aromas and soften tannins. Pour slowly into a decanter in one steady stream, leaving the last 1–2 cm of wine in the bottle to avoid any sediment (though a 2023 should have little). If you prefer minimal aeration, let the opened bottle sit upright for 20–30 minutes before serving.

Decant (optional)

Choose large-bowled Burgundy-style glasses to concentrate the Pinot Nero’s delicate aromatics. Rinse each glass briefly with a little room-temperature water and empty; this removes dust and helps slightly warm a chilled glass. Warm the decanter or bottle in your hands for a minute if the wine is cooler than desired.

Pour a small tasting measure (about 50 ml) into a glass first. Swirl gently to evaluate color, clarity, and legs. Smell to note primary aromas (cherry, red berries, floral, earth) and any secondary notes (spice, vegetal, mineral). If all is good, pour 120–150 ml per glass for service.

Serve the glasses at table. Encourage guests to swirl and sniff before sipping. Pinot Nero benefits from a few minutes in the glass to open further—expect aroma development over 10–30 minutes.

Arrange the suggested accompaniments on a board or plates: slice the cheese and meats, halve fresh figs or spoon fig jam into a small dish, and place nuts and crackers nearby. These accompaniments highlight Pinot Nero’s red fruit, savory and slightly earthy profile.

Taste the wine with the pairings: try a sip, then a bite of cheese or meat, then another sip to observe how the flavors shift. Soft cheese will accentuate mouthfeel and fruit; cured meats bring out savory and spice notes; nuts and figs emphasize the wine’s nutty and fruit-driven elements.

Throughout the tasting, monitor temperature. If the wine becomes too warm, place the bottle briefly in a bucket with a little chilled water and ice for 5 minutes, then return to table. Avoid prolonged chilling which will mute aromas.

Re-cork the bottle (use original cork or a reusable stopper) and store upright in the refrigerator. Pinot Nero will typically keep 2–4 days after opening if recorked and refrigerated; consume sooner for freshest aromas. Let the chilled bottle warm slightly (10–15 minutes) before re-serving.

Pinot Nero (Gian Luca Colombo, 2023 BIO)

Wine glasses (Burgundy/large red)

Room-temperature water (for glass rinse)

Soft washed-rind cheese (e.g., Taleggio or Brillat-Savarin)

Cured meats (e.g., prosciutto, salami)

Fresh figs or fig jam

Walnuts or toasted hazelnuts

Crusty bread or crackers

Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs butter. When the butter has melted and begins to foam, add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Prep and sweat vegetables

Increase heat to medium-high. Add the ground beef and ground pork in batches, breaking up with a spoon. Cook until meat is nicely browned and most liquid has evaporated, about 8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper as it cooks.

Brown the meat

Stir in 3 tbs tomato paste and cook 1–2 minutes until it darkens slightly. Pour in 3 tbs dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce for 1–2 minutes.

Salumi & Cheese (for 2 Ppl)

Vino

Pama Margarita

Nebbiolo D'alba Superiore

Barbera Sulla Stella Superiore

Verduno Pelaverga

Pinot Nero

Lasagna Bolognese

Champagne, Billecart-salmon

Moscato D'asti P Nivole

Brachetto D'acqui

Assorted Dessert Tray

Braised Short Ribs

Pan Seared Salmon

Garganelli Bolognese

Mixed Greens

Assorted Salumi & Cheese

Arugula Salad

Crudite Platter With Dips & Garnishes

Assorted Salumi

Assorted Savory Puff Pastries

Assorted Cheese

Da Claudio 3 Month Aged Negroni

China Black