The Wines Donnafugata Sicilian Reception: Donnafugata Anthilia 2012 Fresh and fairly complex, this wine stands out for its structure, minerality, white fruit aroma (pear, white peach) and a slight fragrance Wine Dinner of grapefruit. A white wine with its own, very special harmony. Catarratto main grape, with other varieties with Silvio di Silvio

Donnafugata Chiarandà 2009 Wednesday July 2 A wine with personality and elegance, it combines power and softness. Aromas of Mediterranean scrub and romantic herbs, hints of yellow pulp fruit and a touch of vanilla. The flavor is round and mouth-filling a 4-course 100% Sicilian Tasting Dinner with a perfect balance of acidity. Excellent aging potential. Chardonnay: Contessa Entellina Chardonnay DOP Menu Selections Designed by Chef Accursio Lotà

Donnafugata Sedàra 2012 A fresh and appealing red wine, it offers a fragrant bouquet with intense aromas of red pulp fruits, especially cherries, and flowery notes Reception with Silvio di Silvio of roses. The nose is perfectly reflected in the mouth, enlivened by a Donnafugata spicy note and fresh acidity. Primarily Nero d’Avola blended with other grapes Solare Wine Dinner Crudo di Tonno alla Siciliana Donnafugata wines are a passionate interpretation Ahi tuna crudo served with black olives, capers, cucumber, Donnafugata Mille e una Notte 2008 of and its sensorial universe. An exquisitely executed Nero d’Avola, this wine is deep ruby-red in and extra virgin Donnafugata was founded in Sicily by an color. The enticing bouquet has a sweet fragrance with a fine balsamic enterprising family with 160 years’ experience in undertone. The palate opens with floral notes of violet and rounds out premium wines. Giacomo Rallo and wife with hints of tobacco on the persistent finish. A wine with exceptional con le Sarde al Forno Gabriella, daughter José and son Antonio are structure and remarkable personality. Nero d'Avola & small percentage of other varieties: Contessa Entellina DOP Baked with fresh Monterey sardines, saffron, engaged in an entrepreneurial project with a focus on attention to detail and synchronizing people pine nuts, raisins, and fennel Donnafugata Ben Ryè 2011 and nature to make wines that correspond The wine displays its extraordinary personality and depth in its bright increasingly more to the potential of this area. amber colour. After the first, intense notes of apricot and peach, come Falso Magro Ripieno sweet sensations of dried fig, honey, herbs and mineral notes. Impressive on the palate with an outstanding complexity due to a Angus beef rolled with eggs, prosciutto, and Pecorino, fusion of sweetness, tastiness and softness. A prolonged finish.. Zibibbo (Moscato d'Alessandria): Passito di Pantelleria DOP braised with tomato sauce and served with fresh peas and potatoes

Cannolo di Ricotta Chef Accursio’s incredible crispy cannolo filled with ricotta and chocolate

A special thanks to Marcos Mizzau for her support in making this dinner happen. Family-owned and operated, Randy Smerik and his team are dedicated to providing an amazing dining experience for you with our authentic Southern . We are committed to feature fresh and locally sourced ingredients … including fresh pasta made each day and organic produce, wild fish, and hormone free meat.

Our Executive Chef is Accursio Lotà. We are so lucky!