Unknown.jpg

Italian Wine Dinner

Part of the BK Wine Dinner Series

Thursday, Jul. 26
5:30 PM - 9:30 PM


“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.” 

- Ernest Hemingway

Italy is calling, and our latest wine dinner event is answering! Join us as we celebrate the wines of Italy with David McCarus of McCarus Beverage Company and Marie Tyler of Oliver McCrum Wines. The event will include a special 4-course, prix-fixe dinner featuring artful wine pairings from the Oliver McCrum Wines portfolio, as well as by-the-glass/bottle options.

The wine dinner menu will be offered in addition to our regular menu, and does not require advance ticket purchase... But reservations are highly recommended! 

About Oliver McCrum Wines

After working many years in the retail and distribution sides of the business in New York, London, and San Francisco, Oliver McCrum began importing and distributing wines on his own in 1994. The portfolio had been Italian focused for many years but in 2007, he decided to focus exclusively on the importation of Italian wines. Since then, the portfolio has expanded from a predominantly Northern Italian selection to include an equally powerful and fast-growing Southern Italian selection. Oliver and his team look for wines with clarity, focus, and precision made from indigenous Italian grape varieties using traditional winemaking techniques and no obvious use of oak.

The Menu!

4-courses for $40

Add wine pairings for $30

1st Course:

Prosciutto & local melo, anchovy crostini, and bruschetta served antipasti style

I Clivi Brut Nature, Sparkling Ribolla Gialla, Friuli

2nd Course:

Local squash & zucchini with toasted walnuts, castelvetrano olives, lemon, thyme, & olive oil, shaved parmesan

Weingut Niklas, Weissburgunder, Alto Adige

3rd Course:

Local seared fish with a hazelnut & arugula pesto, and basil oil, served with local beans

Ciro Picariello, Fiano di Avellino, Campania

Intermezzo:

Peach sorbet with basil and marjoram

4th Course:

Noah's Arcade (Taleggio-style washed rind raw sheep and goats milk cheese) from Counter Cheese Caves, served with butter roasted plums, Tiller Baking (slightly sweet!) bread with Farro Piccolo, and local honey

Castello di Verduno, Pelaverga, Piedmont