TUES-THURS 11AM-9:30PM
    FRI-SAT 11AM-10:30PM
    SUN 11AM - 8:30PM

“Wine of the Islands” Dinner

Wednesday, April 27th and Thursday, April 28th, 2016 |  7:00pm       ”Wine of the Islands” Dinner|   $60 per person   |   5 wines paired with 5 courses   |  Reservations Are Required

cool glass tippedHere at Emilio’s, we are all ready for some warm weather, so we decided to take it to the next level and make a trip to the Italy for our next wine dinner.  We are dreaming of nothing but beautiful beaches, clear water, mountain views, and of course, a glass of wine in our hands!

Sicily is the largest island in the Mediterranean and Sardinia is the second largest, both known for their rich history, great beaches, stunning views, mouth-watering cuisine and luscious wines!  The people of both islands have been making wine for centuries, overcoming extremely rugged landscapes, earthquakes and ongoing volcanic activity, and we think they’ve pretty much nailed it.  Sicilians and Sardinians face many hardships in wine-growing due to the land’s geography, but for the same reason, their wines have unique characteristics unlike any other in the world.

The wines we have chosen for this dinner are truly representative of the islands boasting grapes that are indigenous only to Italy.  With the courses perfectly paired, we hope you are ready to sit back, relax and be whisked away to these Mediterranean islands.  Please join us on this island adventure as we discover the wines of Sicily and Sardinia.



Ashley Esposito, Manager

Emilio Amato, Owner



Course 1Fresh fried calamari served with house made remoulade

Paired with Purato, Sicilia Catarratto-Pinot Grigio, 2014

Course 2Butter lettuce with toasted almonds, blood orange, white anchovy and grated pecorino topped with a homemade blood orange dressing

Paired with Attilio Contini Tyrsos Vermentino di Sardegna, 2014

Course 3House made ricotta gnocchi in a light cream sauce with mushrooms, sweet peas and fresh parsley

Paired with Purato, Terre Siciliane Nero d’Avola, 2014

Course 4Grilled Italian sausage with sautéed red peppers, onion, zucchini and eggplant over parmesan risotto

Paired with Attilio Contini, Tonaghe Cannonau di Sardegna, 2014

Course 5Mascarpone layered with espresso soaked lady fingers and dusted with cocoa powder, topped with whipped cream

Paired with Sicilia Melillo Sweet Marsala, NV

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