PRIME RIB SUNDAY SUPPER - every week on Sunday


"il Gran Pezzo"

Tuscans are gastronomically famous for their execution of fabulous beef recipes - in particular Florentine steak and, yes, Prime Rib or "Gran Pezzo"/Grand Slab.

Sunday dinners have always been the time when all Italian families unite around the table and it is easy to surmise that now, more than ever, it continues to be the place where they find great solace. 

Our Sunday night Prime Rib Supper is designed to deliver good, solid comfort food to nurture both the flesh and the spirit.

ORDERS MUST BE PLACED BY SATURDAY 5PM FOR SUNDAY PICK-UP

Menu

($49/person)

Mixed Italian Garden Salad 
Seasonal mixed greens with ripe tomatoes and EVOO balsamic vinaigrette

Herb-crusted Prime Rib
Slow roasted and served with rich beef jus reduction and crispy steak fries

Rosemary Focaccia

Tiramisu
Our famous recipe from the Trattoria in Cercina

 

 Optional Wines

Tenuta Guado al Tasso Il Bruciato 2018 ($29)
Bordeaux Red Blends from Bolgheri, Tuscany, Italy

This is absolutely one of the best value wines you will find in Italy and beyond. It is a blend of 65% Cabernet Sauvignon, 20% Merlot and 15% Syrah. Il Bruciato pulls off its magic effortlessly. It doesn't try to be anything other than it is: Delicious. And at $29/bottle, is is selling to the Food Club members at below retail.  Supplies limited.

Antica Cabernet Sauvignon 2015 ($69)
Cabernet Sauvignon from Atlas Peak, Napa Valley, California

A pure, rich and full-bodied Cabernet Sauvignon with powerful flavors of currant, blackberry, black licorice and spice. The wine's firm and savory mid-palate ends with a long, persistent finish.  94 points by James Suckling.

Antinori Tignanello 2016 ($129)
Super Tuscan Blend from Tuscany, Italy

"The 2016 Tignanello is a rock-solid wine and a stunning beauty. The wine offers an impeccable level of precision and laser-focus delivery of fruits, spices, tilled earth, espresso beans and Mediterranean herbs. This vintage follows the classic blending formula of 80% Sangiovese with about 13% Cabernet Sauvignon and 7% Cabernet Franc. The vines are now 15 to 20 years old. Compared to the 2015 vintage that ultimately appeared more chewy and succulent, this expression from the iconic 2016 vintage is more vibrant, nervous and jazzed. It shows more savory spice, saltiness and minerality, with a beautifully integrated quality of tannins. Some 320,000 bottles were produced. This wine is at the top of the list of some of the best Tignanello ever made, including the vintages 2007, 2009, 2010, 2013 and 2015." Robert Parker 97 Points