6 course tasting menu each paired with a wine from the same region.

Escape To Italy - Wine Dinner

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Season the dry-aged striploin with salt and black pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the striploin for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.

Cook the Striploin

In a small bowl, whisk together the capers, lemon juice, Dijon mustard, olive oil, salt, and pepper until well combined. Set aside.

Make the Vinaigrette

In a pan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent. Season with salt and black pepper, and mix well. Remove from heat and set aside.

Prepare the Onion Butter

Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth. Season with salt to taste.

Cook the Potatoes

Slice the striploin and plate it with a generous scoop of mashed potatoes. Drizzle the caper vinaigrette over the meat and top with the onion butter. Enjoy!

Serve

Dry-aged striploin

Caper

Lemon juice

Dijon mustard

Olive oil

Salt

Black pepper

Unsalted butter

Onion, finely chopped

Potatoes, peeled and cubed

Butter

Milk

MacLeod’s Leap dry-aged striploin, caper vinaigrette, onion butter, potatoes

Indulge in our exquisite Lingua di Vitello, a tender veal tongue delicately paired with briny caper leaves, creating a perfect balance of flavors. This dish is enhanced by a rich tuna tonnato sauce that adds a creamy, savory depth, while the crunchy pangrattato provides a delightful texture. A culinary masterpiece that invites you to savor each bite.

Lingua di vitello, caper leaves, tuna tonnato, pangrattato

Indulge in our creamy heirloom polenta, perfectly cooked to a velvety texture and enriched with earthy mushrooms. Topped with a generous shaving of aged pecorino romano, this dish combines rustic charm with gourmet flair, creating a delightful harmony of flavors that will transport your taste buds to the Italian countryside.

Heirloom polenta, mushrooms, pecorino romano

Indulge in our Chef's exquisite selection of three artisanal salumi and three aged formaggi, each crafted to perfection. Accompanied by crispy grissini and vibrant marinated vegetables, this platter offers a delightful balance of flavors and textures, perfect for sharing or savoring on your own. Experience the essence of Italy in every bite!

Chef’s selection of 3 salumi & 3 formaggi, grissini, marinated vegetables

Malfy Rosa Gin, Jigger Society Esule Vermouth di Torino, Aperol, Medici Ermete Lambrusco & Grapefruit

Lambrusco

Indulge in our savory meatballs, expertly crafted and simmered in a rich, zesty tomato sauce. Each bite is elevated by the sweetness of plump currants and the delightful crunch of toasted pine nuts, creating a perfect harmony of flavors. Finished with a generous sprinkle of aged Grana Padano, this dish offers a comforting yet refined experience that will leave you craving more.

Meatballs, tomato, currants, pine nuts, grana padano

MacLeod’s Leap tenderloin, caper vinaigrette, onion butter, potatoes

Make MacLeod’s Leap Dry-aged Striploin, Caper Vinaigrette, Onion Butter, Potatoes Recipe in just 1h . 12oz

Macleod’s Leap Dry-aged Striploin, Caper Vinaigrette, Onion Butter, Potatoes Recipe

Ingredients

Meat

Vinaigrette

Onion Butter

Potatoes

Method

Striploin Preparation

Cook the Striploin

Caper Vinaigrette

Make the Vinaigrette

Onion Butter

Prepare the Onion Butter

Mashed Potatoes

Cook the Potatoes

Plating

Serve

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