RIGATONI AL BOSCO features hearty rigatoni pasta paired with a rich medley of woodland mushrooms, fresh herbs, and a flavorful sauce.

RIGATONI AL BOSCO

TRIM | CABERNET SAUVIGNON

THE HILT | ESTATE PINOT NOIR

SAN FELICE CHIANTI CLASSICO

VILLA JOLANDA MOSCATO

"INSPIRATION 1818 CHARLES LE BEL" BILLECART-SALMON NV

RUGGERI "ARGEO" NV PROSECCO DI TREVISO

45 cristiano xr reposado, aurora old fashioned syrup, flamed orange peel, smoked tableside

XR SMOKED OLD FASHIONED

APEROL SPRITZ

IL PICANTE

12 gin, elderflower, cucumber, lime, basil

BASILICO

AURORA OLD FASHIONED

16 vanilla infused vodka, lavender, fresh lemon

SPERANZA

12 non-alcoholic ritual gin, lemon, simple syrup, fizzy apple cider

SENZA 75

11 mango nectar, lime, simple syrup, lemon lime soda, fresno

MANGO SPEZIATO

10 blueberry juice, lemon, simple syrup, lemon lime soda

BLUEBERRY SPRITZ

10 strawberries puree, lime, simple syrup, lemon lime soda

STRAWBERRY NOJITO

pan-fried and baked breaded organic chicken, havarti cheese, palomino sauce

CHICKEN PARMESAN

prepared with mushroom and marsala wine sauce

CHICKEN MARSALA

sautéed organic chicken, lemon, capers, artichoke, white wine

CHICKEN PICCATA

pan-seared faroe island salmon fillet, scampi sauce, cherry tomatoes

SALMON SCAMPI | 4oz

tri-color beets, watercress, baby gem lettuce, bulgarian feta, persian cucumbers, lemon, heirloom tomatoes, vinaigrette

RUSTICA SALAD

MEZZI RIGATONI BOLOGNESE

italian fennel sausage, palomino sauce, parmigiano reggiano, white truffle oil

STROZZAPRETTI NORCINA

Bring a large pot of water to a rolling boil. Add 1 tablespoon sea salt. Add 400 g rigatoni and cook until just shy of al dente according to package instructions (usually 1–2 minutes less than recommended). Reserve 250 ml of pasta cooking water, then drain the rigatoni and set aside.

Pat the filet mignon tips dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tablespoons olive oil and swirl to coat. Add the steak tips in a single layer (work in batches if needed) and sear without moving for 1½–2 minutes until a deep brown crust forms. Toss and sear the other sides for another 1–2 minutes for medium-rare (adjust timing for desired doneness). Remove seared beef to a plate and tent loosely with foil to rest.

Return the skillet to medium heat, add 1 tablespoon unsalted butter and let it melt; this will be used to finish the meat later. Once mushrooms and sauce are ready, return beef to the pan briefly to rewarm in the sauce for 1 minute before serving.

In a separate large skillet or the same pan wiped clean, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat until foam subsides. Add the sliced mixed wild mushrooms (450 g) in a single layer—work in batches if the pan is crowded. Let the mushrooms brown without stirring for 2–3 minutes, then stir and continue browning until deeply caramelized, about 4–6 minutes total.

Add the minced shallots (2 medium) and 3 cloves minced garlic to the mushrooms and cook, stirring, for 1–2 minutes until fragrant and softened—do not let garlic burn. Add 1 tablespoon fresh thyme leaves and deglaze the pan with 60 ml dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, 1–2 minutes.

Lower heat to medium-low. Pour 300 ml truffle demi-glace into the mushroom pan and stir to combine. Add 120 ml heavy cream and bring the mixture to a gentle simmer. Let simmer 3–4 minutes until slightly thickened.

If the sauce seems too thick for coating pasta, add reserved pasta cooking water, 2–3 tablespoons (30–45 ml) at a time, until you reach a glossy saucy consistency that will cling to the rigatoni.

Whisk in 30 g cold cubed unsalted butter, piece by piece, off the heat or over very low heat to enrich and slightly thicken the sauce (mounting). Stir in 1 tsp black truffle oil. Taste and adjust seasoning with salt and freshly ground black pepper to taste.

Return the cooked rigatoni to the pan with the mushroom–truffle demi-glace sauce. Toss gently over low heat to combine, adding additional reserved pasta water by tablespoonfuls if needed to loosen the sauce. Cook together 1–2 minutes to allow the pasta to absorb some sauce.

Fold the rested filet mignon tips into the sauced rigatoni just to rewarm (about 1 minute). Add 1 tablespoon unsalted butter to finish if desired for extra gloss.

Remove from heat and stir in 2 tablespoons chopped parsley and 50 g finely grated Grana Padano or Parmesan. Plate the rigatoni al bosco, spoon any remaining sauce and mushrooms over the top, and optionally garnish with microgreens or chopped chives.

Serve immediately, with extra grated cheese and black pepper at the table.

rigatoni

sea salt (for pasta water)

reserved pasta cooking water

filet mignon tips (trimmed, 1–2 cm cubes)

kosher salt

freshly ground black pepper

olive oil (for searing)

unsalted butter (for finishing meat)

mixed wild mushrooms (shiitake, cremini, oyster), cleaned and sliced

shallots (finely minced)

garlic cloves (minced)

fresh thyme (leaves)

olive oil (for mushrooms)

unsalted butter (for mushrooms)

dry white wine or dry sherry

truffle demi-glace (store-bought or homemade reduced demi-glace with truffle oil)

heavy cream

unsalted butter (cold, cubed for mounting sauce)

black truffle oil

freshly ground black pepper (to taste)

fine sea salt (to taste)

fresh flat-leaf parsley (finely chopped)

grana padano or parmesan (finely grated)

microgreens or chive (optional)

Remove the bottle of Trim Cabernet Sauvignon from refrigerator or cellar. Ideal serving temperature for a Cabernet Sauvignon is 60–65°F (15–18°C). If the bottle is too warm, chill it in the refrigerator for 20–30 minutes. If it's too cold (below 55°F / 13°C), remove it from cold storage and let it sit at room temperature for 10–20 minutes.

Chill to ideal temperature

Check the capsule and cork for any damage. Wipe the top of the bottle with a clean cloth. Use a corkscrew to carefully remove the cork. Smell the cork for any off odors; a fresh, wine-like aroma is normal.

Inspect and open

If the Cabernet is young (under 5–7 years) or you want to soften tannins and open aromatics, pour the wine slowly into a decanter and let it breathe for 20–45 minutes. Older vintages (if applicable) should be decanted briefly and tasted to avoid overexposure to air.

Decant (optional)

Pour about 5–6 ounces (150–180 ml) per serving into a red wine glass. This bottle yields approximately 5 servings (standard 750 ml bottle).

Measure serving size

After pouring, verify the wine sits at 60–65°F (15–18°C). If it warms too much while serving, place the bottle back in a chilled bucket for short periods; if too cold, let glasses rest a few minutes at room temperature.

Check temperature again

Swirl the wine gently in the glass to release aromas, then inhale and taste. Note characteristics typical of a California Cabernet Sauvignon: dark fruit (black cherry, blackberry), hints of vanilla or toast from oak, medium to firm tannins, and balanced acidity.

Taste and evaluate

Prepare a small cheese and charcuterie plate to complement the Trim Cabernet Sauvignon. Slice the aged cheddar or hard cheese into thin wedges or cubes. Arrange mixed olives or charcuterie on a small board with crusty bread or crackers.

Serve the accompaniments alongside the poured wine so guests can pair bites with sips, enhancing flavors and balancing tannins.

Trim Cabernet Sauvignon (bottle)

Red wine glass (for serving) — optional

Wine thermometer

Decanter (optional)

Aged cheddar or hard cheese

Mixed olives or charcuterie

Crusty bread or crackers

Check the bottle label for vintage and fill level. Sta. Rita Hills Pinot Noir is best served slightly below room temperature: chill in the refrigerator for 20–30 minutes if it's been stored at a warmer room temperature (target serving temperature 56–60°F / 13–16°C). Avoid over-chilling, which mutes the aromas.

Check & chill

Use large-bowled red-wine glasses to allow aromas to concentrate and the wine to open. Make sure glasses are clean and free of detergent residue. Place one glass per guest (about 4 suggested here).

Choose glassware

If the bottle is young or you want to aerate it, decant 20–30 minutes before serving: gently pour the wine into a decanter in one steady stream, leaving any sediment in the bottle. If the wine is an older vintage, inspect the neck for sediment and decant carefully if present.

Decanting (optional)

Stand the bottle upright for at least 15–30 minutes before opening if recently transported, to allow any disturbed sediment to settle. Wipe the foil and cork area clean with a napkin before opening.

Use a waiter’s corkscrew: cut and remove foil below the lip, wipe the top clean, then insert the screw centrally and pull the cork out gently. For older corks, ease out slowly to avoid crumbling.

Open the bottle

Pour a small tasting amount (1–2 oz / 30–60 ml) into the first glass for the host or the person opening the bottle to evaluate aroma, palate, and any faults. Swirl gently, smell, and taste to confirm quality.

First pour

Pour 4–6 oz (120–180 ml) per glass for guests, filling to the widest part of the bowl to allow aroma development. Rotate pouring so each glass receives similar exposure to the wine.

Serve

Before guests sip, encourage them to observe the wine’s color (typically translucent ruby to garnet for Sta. Rita Hills Pinot Noir), swirl to release aromas (red cherry, raspberry, baking spice, savory earth/herbal notes), then take a short sniff and a small sip to assess acidity, tannin, alcohol balance, and finish.

Pair with light to medium dishes: roasted chicken, duck breast, pork tenderloin, mushroom risotto, grilled salmon, or a charcuterie board with soft-aged cheeses (Brie, Camembert) and cured meats. Offer filtered water and light bread or crackers to cleanse the palate between bites.

If not finishing the bottle, reseal with the cork or a wine stopper and refrigerate upright. Consume within 3–5 days for best freshness. For longer preservation, use an inert-gas wine preserver or vacuum pump; expect gradual loss of aromatic intensity.

Record tasting notes (vintage, date opened, impressions) on a wine-app or notebook if you plan to compare bottles or track bottle development over time.

Sta. Rita Hills Pinot Noir "The Hilt" (750 ml)

Large red-wine glasses

Filtered water (for palate cleansing)

Light snacks — charcuterie or aged cheese (optional)

Room-temperature serving bowl for bread (optional)

Remove the bottle from storage and hold it upright for a few minutes to settle any sediment. Check the cork and label for condition. Use a corkscrew to gently remove the cork, keeping the bottle steady.

Ensure the Chianti Classico is served slightly below room temperature, ideally 16–18°C (60–64°F). If the bottle is too warm, chill it in the refrigerator for 15–20 minutes; if too cold, let it sit at room temperature for 20 minutes.

Evaluate temperature

Pour the wine slowly into a decanter or large pitcher, filling to about one-third full to maximize surface exposure. Let the wine rest in the decanter for 20–45 minutes to open up—young vintages benefit from longer aeration, older vintages from minimal decanting just to separate sediment.

Aerate (decant)

After aeration, pour a small tasting glass. Swirl gently to release aromatics, sniff, and take a small sip. If the wine seems closed, allow an additional 10–30 minutes in the decanter; if it’s open and expressive, proceed to serve.

Taste and adjust

Pour 120–150 ml per serving into large-bowled red wine glasses, filling to the widest part so the aromas concentrate. Leave the decanter on the table so guests can top up. Advise guests to swirl, sniff, and sip slowly to appreciate the Chianti's acidity, cherry and spice notes, and firm tannins.

Arrange the sliced cheeses and cured meats on a wooden board or platter. Fan the cheeses and fold or overlap the meats for easy picking. Bring cheeses to room temperature (about 20–30 minutes out of refrigeration) so their flavors are more pronounced alongside the wine.

Prepare cheeses and meats

Toast or warm the rustic bread slices or crostini lightly until crisp at the edges but still slightly tender inside. Drizzle the bread lightly with 2 tbs extra-virgin olive oil, or provide the oil in a small dish for dipping.

Prepare bread

Place a small carafe or glass of room-temperature water on the table (about 250 ml total) to rinse the palate between tastings or to accompany the meal.

Set water

Recommend pairing bites: sharper pecorino or aged parmesan amplifies the wine’s savory mineral and tannic structure; creamy fontina or mild cheeses soften tannins. Cured meats with fennel (finocchiona) echo the wine’s spicy notes. Encourage alternating sips of water between tastings if desired.

Match and enjoy

San Felice Chianti Classico bottle (red wine)

Decanter or large pitcher (for aeration)

Room-temperature water (for palate rinse)

Assorted cheeses (pecorino, aged parmesan, or fontina), sliced

Cured meats (finocchiona, prosciutto, or salami), thinly sliced

Rustic bread or crostini

Extra-virgin olive oil (for drizzling on bread)

Place the bottle of Villa Jolanda Moscato in the refrigerator for at least 2–3 hours before serving, or chill in an ice bath for 20–30 minutes. Chill champagne flutes or small wine glasses in the fridge or by filling them with ice water for 5–10 minutes, then discard the ice water just before pouring.

Chill the wine and glassware

Prepare garnishes: rinse berries and mint, pat dry. Thinly slice lemon or orange into rounds and reserve. Set garnishes near serving area.

Carefully remove foil and wire cage from the bottle. Hold the bottle at a 45-degree angle and slowly twist the bottle (not the cork) until the cork eases out with a gentle hiss. Pour Moscato into chilled flutes filling each about two-thirds full (approximately 4–5 oz / 120–150 ml per glass) to preserve bubbles and aroma.

Open and pour

Garnish each glass with a single berry and a small mint sprig or a thin citrus slice on the rim. Serve immediately while effervescence is lively.

In a chilled pitcher, combine the chilled bottle of Moscato with 1/4–1/2 cup sparkling water or 1/2 cup Prosecco to lighten sweetness and add more sparkle. If using, add 2 tsp simple syrup only if you prefer sweeter. Stir gently to combine—do not vigorously stir to avoid losing bubbles.

Make a light spritz

Add a handful of ice to the pitcher if desired (optional), along with the berries and a few mint sprigs to infuse a subtle fruit and herb note. Serve into chilled glasses over a single large ice cube or without ice, spooning berries into each glass and garnishing with citrus slices.

For a Bellini-style serving, in a small pitcher or measuring cup combine 1/2 cup peach schnapps (or 1 cup of fresh peach purée for non-alcoholic body) and 2 tbsp elderflower liqueur if using. Pour about 1–2 tbsp of this mixture into each flute, then top gently with Moscato d'Asti. Stir lightly once with a bar spoon. Garnish with a thin peach slice or raspberry.

Peach-Bellini twist

Serve immediately. Moscato d'Asti is best enjoyed the day opened to preserve its fresh floral aromatics and gentle sparkle.

To store leftover wine, reseal with the original cork or a sparkling wine stopper and refrigerate upright. Consume within 1–2 days for optimal effervescence and freshness.

Moscato d'Asti (Villa Jolanda)

Prosecco (optional, for extra sparkle)

Sparkling water (optional, to loosen sweetness)

Ice (for chilling glass or pitcher)

Champagne flutes or small wine glasses

Fresh mint sprigs

Thin lemon or orange slices

Fresh berries (raspberries or sliced strawberries)

Peach schnapps (to make a Bellini-style mix)

Elderflower liqueur (St-Germain)

Simple syrup (if you prefer sweeter)

Place the Billecart-Salmon "Inspiration 1818" NV in an ice bucket filled halfway with ice and cold water for at least 20–30 minutes until well chilled (recommended serving temperature 6–8°C / 43–46°F).

Chill the bottle

Ensure champagne flutes are clean and chilled. Place flutes in the refrigerator briefly or rinse with very cold water and allow to drain so they are cool to the touch.

Prepare glassware

Remove the foil and loosen the wire cage while keeping your thumb on the cork. Tilt the bottle at a 45° angle away from people and fragile items. Hold the cork firmly and twist the bottle (not the cork) slowly to ease the cork out with a gentle 'hiss' rather than a loud pop to preserve bubbles.

Open the bottle safely

If you prefer to reduce sediment or broaden aromatic expression, briefly decant by pouring slowly into a clean decanter. For this NV cuvée it is usually served straight from the bottle to preserve effervescence.

Pour slowly down the side of each flute to preserve bubbles, filling each glass about two-thirds full (approx. 100–120 ml per flute). Rotate between glasses so each guest receives identical pour and effervescence.

Pouring technique

If not finished, place a champagne stopper on the bottle and store upright in the refrigerator. Consume within 1–2 days for best bubble retention.

Reseal if necessary

Arrange shucked oysters on a bed of crushed ice and provide lemon wedges. Serve immediately alongside the poured Champagne — the briny salinity pairs beautifully with the wine's freshness.

Serve oysters

Rinse and halve fresh strawberries. Present on a small plate for guests to enjoy between sips; the fruit's sweetness contrasts the champagne's acidity.

Prepare strawberries

Lightly warm brioche slices in an oven at 160°C / 320°F for 3–4 minutes, brush with a small amount of unsalted butter, and serve warm as a neutral, rich accompaniment.

Warm brioche

Top each bite-size blini with a small slice of cured salmon and a light sprinkle of black pepper or dill. Serve on a platter as an elegant canapé alongside the Champagne.

Assemble cured salmon blinis

Billecart-Salmon "Inspiration 1818" NV Champagne bottle

Champagne flutes (clean, chilled)

Ice bucket with ice and chilled water

Wine key or sommelier knife

Champagne stopper (optional)

Fresh oysters (small, shucked)

Lemon wedges

Fresh strawberries, halved

Unsalted buttered brioche slices

Cured salmon blinis (bite-size)

If the bottle is not already chilled, place the Ruggeri "Argeo" Prosecco in the refrigerator for at least 3–4 hours. For faster chilling, submerge the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes. Add a cup of ice to the bucket if you want to maintain temperature while serving multiple guests.

Chill the serving glasses by placing them in the refrigerator for 10–15 minutes or by filling them briefly with ice water while the bottle chills. Empty any water or ice from the glasses and dry the base if necessary, leaving the bowl cold.

Carefully remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45-degree angle away from people and furniture. Twist the bottle (not the cork) slowly while holding the cork to ease it out with a gentle pop. Wipe the rim with a clean cloth to remove any residue.

Hold the glass at a slight angle and pour the Prosecco slowly down the side until it’s about two-thirds full. This preserves the mousse (bubbles) and releases the aromatic profile. If serving multiple guests, pour a small amount into each glass first, then top up to the desired level to preserve effervescence.

Pour properly

For a simple, elegant touch, add a thin lemon twist on the rim or drop a halved fresh strawberry into the flute. Avoid heavy garnishes or mixers that mask the wine's delicate aromas and flavors.

Rigatoni Al Bosco

Trim | Cabernet Sauvignon

The Hilt | Estate Pinot Noir

San Felice Chianti Classico

Villa Jolanda Moscato

"inspiration 1818 Charles Le Bel" Billecart-salmon Nv

Ruggeri "argeo" Nv Prosecco Di Treviso

Xr Smoked Old Fashioned

Aperol Spritz

Il Picante

Basilico

Aurora Old Fashioned

Speranza

Senza 75

Mango Speziato

Blueberry Spritz

Strawberry Nojito

Chicken Parmesan

Chicken Marsala

Chicken Piccata

Salmon Scampi | 4oz

Rustica Salad

Mezzi Rigatoni Bolognese

Strozzapretti Norcina