08/27/2025
Come join us at Sopranos, September 4th at 6PM, for a formal sit down, w**e and food dinner! To purchase tickets, click on the link below.
https://www.sopranosw**e.com/product-page/private-chef-food-w**e-event-august-22nd
Starting with a Ch*****ne Toast
First Course: Lump Crab, Avocado & Fennel Salad Spread on Crostini. Fresh lump crab layered with ripe avocado, shaved fennel, and citrus segments. Dressed with lemon-olive oil vinaigrette and topped with micro herbs and chili threads.
Paired with: Bodega Colome 2024 Torrontes Calchaqui Valley Salta Argentina
Vinous 92 Rating
Second Course: Fresh Trofie Pasta with Wild Mushroom & Tomato Ragù Handmade trofie pasta tossed in a tomato-based ragù of sautéed wild mushrooms, rosemary, and garlic. Finished with crispy lemon-herb pangrattato and shaved pecorino.
Paired with: Viticcio 2019 Chianti Classico Riserva Tuscany Italy
W**e Spectator 95 Rating
Third course: Filet of Beef Tenderloin with Burnt Onion Purée & Charred Carrots, 5 oz center-cut beef tenderloin, pan-seared and sliced medium-rare. Served with burnt onion purée, charred heirloom carrots, and a red w**e demi-glace.
Paired with: Gregory James 2022 Petite Sirah Schoolhouse Vineyard Dry Creek Valley Enjoyabilityfactor 93 Rating
Dessert: Angelica Ricotta Affogato al Vin Santo House-made ricotta gelato drowned in Vin Santo and finished with crushed almond cantucci.
Paired with: il Palazzo 2019 Vin Santo del Chianti Tuscany Italy
Enjoyabilityfactor 94 Rating
