1063 Wisconsin Ave NW,
DC | Directions20007
Menu for Filomena Ristorante
Meat, Chicken, and Fish Entrees
Homemade Pastas with: Meat, Chicken, Seafood
Daily Variety of Crostini
The Freshest Salad Greens Available
Variety of Filomena Salad Dressings
Homemade Soup for the Season
The Chef's Mixed Salads with Pasta, Meats, and Cheeses
Our Own Italian Bread Baked Fresh Throughout the Day
Fresh Hot VegetablesBread pudding, rice pudding, and various cakes
Antipasti - Appetizers (or Small Meals)
8.95Calamari FrittiTender white rings of calamari (marinated for 24 hours in milk) lightly dusted and quick fried. Served with spicy marinara sauce.
6.95AranciniRice balls – the all time favorite of NY's little Italy feasts. Italian rice rolled and stuffed with mozzarella cheese and Bolognese meat, dusted with bread crumbs and quick fried. Served with marinara sauce on the side.
6.95Soup of the DayBowl
6.95Mozzarella in CarrozzaCreamy mozzarella cheese with bread and lightly fried. Served with spicy marinara sauce or sautéed cherry tomatoes on the side.
6.95Sandi RavioliCheese ravioli, made by our pasta mammas, oven baked and drizzled with bread crumbs. Served with tomato sauce.
6.95Funghi Alla FiorentinaWhite mushroom caps stuffed with a mix of sautéed spinach and Italian cheeses. served with our popular Bernini sauce.
Insalata - Salads
8.95Insalata Alla CesareFilomena's offering of the world famous caesar salad dressing with lots of freshly grated parmesan cheese, tossed with homemade croutons and romaine lettuce.Options:
Whole grilled chicken breast (+4.00)
9.95Insalata Di StagioneMesclun field greens (organically grown and picked while still tender) tossed with tomatoes, blue cheese crumbles and toasted pecans. Dressed with a balsamic vinaigrette.Options:
Whole grilled chicken breast (+4.00)
12.95Gnocchi Della MammaOnce only eaten on special occasions, our potato-base dumplings are made lovingly by hand here at Filomena, tossed in authentic bolognese meat sauce of ground beef, veal, Italian sausage, chianti wine and vine ripe tomato marinara sauce.
13.95Agnolotti Alla PannaOne of our most ordered pastas - ravioli (made by our pasta mammas) stuffed with blended Italian cheeses and sautéed spinach then tossed in a fantastic light cream sauce.
13.95Rigatoni Con SalsicceWhen musician bono of u2 ate this pasta dish here, he ordered seconds! whole link Italian sausage pieces made daily here in our kitchen with mushrooms, onions, ground Italian sausage, chianti wine and herbs and vine ripe marinara sauce. Served with rigatoni pasta.
12.95Ravioli Alla MatrimoniaThe "marriage" of two of our most asked for favorites chef made meat balls alongside pasta mamma's cheese ravioli. Served with our slow simmered rich tomato sauce.
13.95Fettuccine Alla CarbonaraAlways a huge favorite, the famous alfredo based sauce with sautéed bacon, shiitake mushrooms and peas over house made fettuccine pasta.
14.95Cannelloni Frutti Di Mare (Shellfish Cannelloni)Shrimp, crabmeat, scallops, mozzarella, parmigiana and ricotta cheeses blended and stuffed into black pasta sheets, rolled and oven baked. Covered with our famous creamy cardinale lobster sauce– ours exclusively
12.95Lasagna Alla BologneseHouse made pasta sheets layered with ricotta and mozzarella cheeses and our authentic bolognese meat sauce of beef, veal, Italian pork sausage and chianti wine with ground veggies- made in the same "old country" way for centuries.
11.95ManicottiAlways a favorite– tubular house made pasta stuffed with a creamy blend of four cheeses, ricotta, mozzarella, parmigiana and provolone cheeses. Baked in our classic "vine ripened" tomato sauce and topped with melted mozzarella.
Sandwiches & Calzones
9.95Chicken PaniniGrilled chicken breast, fontina cheese, sautéed mushrooms and caramelized onions on our house made bread toasted and pressed on the panini grill to mark and "seal" it. Served with basil mayo on the side.
10.95Cheese Steak PaniniAngus steak sliced thin and sautéed with roasted red peppers, caramelized onions, mushrooms and melted mozzarella cheeses on house made bread, toasted on the panini grill to mark and "seal" it. Toasty, warm, and meltingly delicious.
10.95Meatball HeroThe absolute favorite of first generation Italian Americans, the same meatball recipe used for over 100 years throughout Italian sections in every large city across America. (Made from scratch daily in our kitchen) oven roasted then simmered in our famous tomato sauce, topped with melted mozzarella cheese in our housemade bun and toasted.
11.95Mediterranean Whole Wheat CalzoneA nutrient rich pizza dough made with whole wheat and garbanzo bean flour, rolled thin and folded over, filled with a blend of chicken breast, cheese, fresh tomatoes, red onion, roasted red peppers and arugula. Baked on an oven stone and served hot.
9.95Chicken Parmigiana HeroA lunchtime favorite of Italians everywhere! breast of chicken breaded and baked with our famous tomato sauce. Topped with melted mozzarella cheese in our house made bun and oven toasted.
10.95Riviera BurgerFull 10oz king of a juicy burger made in house of certified prime black angus beef topped with sautéed portabello mushrooms, caramelized onions, bacon and yellow cheddar or white provolone cheese. Served on a sesame seed bun made in our bakery with basil mayo on the side.
9.95Veggie and Cheese PaniniA mix of roasted Italian veggies, topped with mild fontina cheese on our housemade bread. Toasted and pressed in the panini grill to mark and seal it. Light but delicious.
10.95Classic CalzoneA popular standard all over Italy and New York. Pizza dough folded over and stuffed with ricotta, mozzarella and parmigiana cheeses, pepperoni slices and ham. Baked on a oven stone, served oozing and hot with marinara sauce.
10.95Pizza MargheritaThe standard of Italy. Made to order individual size pizza with fresh "vine-ripened" tomato sauce, mozzarella cheese, sliced fresh tomatoes and fresh basil.
12.95Personal Pizza"Create your own pizza" with any of our pizza toppings. Ricotta, mozzarella, cheddar, parmigiana cheeses. pepperoni, meatballs, Italian sweet sausage, ham, bacon. Roasted red peppers, mushrooms, spinach, red onions, black olives.
16.95New!! Fusilli Ala PestoShrimp and chicken breast simmered in a pesto sauce of pureed basil, olive oil, fresh garlic and walnuts with a touch of cream and parmigiana cheese over spinach fusilli pasta.
13.95Pollo Alla ParmigianaAlways a favorite! Chicken breast lightly breaded, flash fried and finished in the oven. Covered with our "vine-ripened" tomato sauce and lots of melted mozzarella cheese. Served with penne pasta.
12.95Chicken MarsalaScaloppini of chicken breast, pan seared with a rich sauce of shiitake mushrooms, marsala wine and veal reduction. Topped with fresh melted mozzarella cheese and served with penne pasta.
14.95Steelhead SalmoneAll the magazine "foodies" are raving about the delicate taste and texture of this steel head salmon. Oven baked and basted with local honey. Served with our most popular basil-mustard sauce infused with brandy. Served with cavatelli pasta in a sage butter sauce.
12.95Eggplant ParmigianaThere's just something special about this dish that makes you long to eat it every so often. Eggplant slices layered with mozzarella cheese and our vine ripened tomato sauce, then oven baked. It is one of southern Italy's oldest favorites. Served with penne pasta.
20.95"Butchers Choice" SteakThis prime steak is known as the "butcher's tender", a lesser known cut because in the days of neighborhood butcher shops, the butcher's often took them home for themselves because of its deep meaty flavor. Grilled and toped with sliced fresh tomato, fresh mozzarella, and fresh basil. served with thick cut French fries.
Antipasti - Appetizers
13.95Burrata Mozzarella Di CapreseBurrata- a ball of buffalo mozzarella with a ricotta cheese center. Served with fresh tomatoes, basil leaves and extra virgin olive oil.
8.95La Torre Di MelanzaneStacked slices of eggplant breaded and pan fried when ordered. Layered with fresh mozzarella cheese, tomato sauce and fresh basil.
9.95Pizza RusticaThis is fond memory food if you lived in an early immigrant home. Once only made in early spring (or easter) and now available all year long. Ricotta, mozzarella and provolone cheeses with eggs, chunks of ham and pepperoni. Baked in a large pastry crust. Then cooled and cut into large slices-just like nonna did in her kitchen.
9.95Polpette ClassicoOur fresh daily made black angus family recipe meatballs served with their own tomato sauce, atop country polenta, finished with shaved parmesan cheese.
8.95Funghi Di SpinaciWhite mushroom caps stuffed with spinach and Italian cheeses. topped with our now famous Bernini sauce.
12.95Calamari Alla SicilyTender rings of calamari sautéed with garlic, white wine, capers, black olives and tomato sauce with garlic toast.
20.95Antipasto Misto -(for Two)A platter of imported Italian cold meats and cheeses with roasted peppers and mushrooms, prosciutto and cheese stuffed cherry peppers. Served with bread sticks.
12.95Calamari FrittiTender white rings of calamari (marinated for 24 hours in milk) lightly dusted and quick fried. Served with spicy marinara sauce.
8.95Mozzarella in CarrozzaCreamy mozzarella cheese breaded and lightly fried, drizzled with a creamy cheese sauce and served with spicy marinara sauce or sautéed cherry tomatoes on the side.
9.95AranciniRice balls all time favorite of little Italy’s street feast of san Gennaro and in scenes from “the godfather”. Italian arborio rice rolled and stuffed with mozzarella and bolognese meat, dusted with bread crumbs and quick fried. Served with tomato sauce
8.95Sandi RavioliCheese ravioli, made by our pasta mammas, oven baked and drizzled with bread crumbs. Served with tomato sauce.
Insalata - Salads
9.95Insalata Di StagioneMesclun field greens (organically grown and picked when they are the most tender) tossed with bleu cheese crumbles and toasted pecans. Dressed with a balsamic vinaigrette.Options:
Bread bowl (+4.00)
9.95Insalata Alla CesareFilomena's offering of the world famous caesar salad dressing with lots of freshly grated parmesan cheese and romaine lettuce. Served with homemade garlic cheese bread.Options:
Bread bowl (+4.00)
9.95Insalata Di CornucopiaBibb lettuce and tender field greens with yellow corn, sundried cranberries, dates, pecans, cherry tomatoes, goat cheese and seasoned croutons. Served with champagne vinaigrette.Options:
Bread bowl (+4.00)
Pasta with Vegetables
21.95Manicotti Di FunghiPasta sheets rolled and stuffed with blend of shiitake, cremini and white mushrooms with ricotta, mozzarella and parmesan cheeses. Covered with a sauce of the fragrant and flavorful porcini mushroom.
21.95Lasagna Alla VegetaliThin sheets of pasta, made by our pasta mamma's, layered with roasted veggies, ricotta, mozzarella and parmigiana cheeses and our popular creamy vodka tomato sauce.
20.95Manicotti Di Quattro FormaggioHarrison ford raved about our version of this Italian classic. Tubular pasta made by our pasta mammas stuffed with blended ricotta, parmigiana, mozzarella and provolone cheeses. Topped and baked with tomato sauce and melted mozzarella cheese.
21.00Agnolotti Alla PannaOne of our most often ordered pastas! fresh ravioli pasta (made by our pasta mammas) stuffed with a blend of Italian cheeses and sautéed spinach and tossed in a light cream sauce.
With Meat and Poultry
24.95Gnocchi Della MammaGermany’s equivalent of our president, chancellor helmut Kohl frequently ordered our gnocchi. Our pasta mamma’s potato based dumplings tossed in our authentic, old country-style recipe of bolognese meat sauce with ground beef, veal, Italian pork sausage, ground vegetables, chianti wine and tomatoes.Options:
24.95Penne Con SalsicceWhen u2’s bono ate this pasta dish here, he wanted seconds! penne pasta tossed with roasted and ground chef made Italian sweet sausage, sautéed mushrooms, onions, herbs and chianti wine in a abruzzi country style hearty tomato sauce with sautéed link sausage pieces.Options:
24.95Neopolitan Ragu Con CavatelliA classical ragu meat sauce (with it's origins dating back to the roman empire). Made with pulled beef, slow braised in tomato sauce and tossed with cubed mozzarella cheese and pasta mamma's ricotta dumplings pasta.Options:
22.95Lasagna Alla BologneseLayers of the pasta mamma’s fresh pasta sheets with ricotta and mozzarella cheeses and our thick bolognese meat sauce (beef, chef made Italian pork sausage, veal and veggies) oven baked and topped with so much more meat laden bolognese sauce that it can hardly stand up.Options:
24.95Cannelloni Di VitelloSlow braised veal breast in white wine and mushrooms mixed with ricotta and mozzarella cheese then rolled in homemade pasta sheets, baked in an organic porcini mushroom and veal reduction sauce then finished with a touch of cream and white truffle essence.Options:
24.95La FamiliaSunday sauce was passionately Italian and a time honored flavor everyone looked forward to. Simmered for hours with this trinity of meat balls, Italian sausage and ribs. The flavor these meats infused into this sauce made an indelible memory of taste. All three meats from the sauce are served alongside fusilli pasta and topped with "Sunday dinner sauce.Options:
28.95Fusilli Alla PestoShrimp and breast of chicken simmered in a pesto sauce of pureed basil, olive oil, garlic and walnuts with a light touch of cream, parmigiana cheese over spinach fusilli pasta.Options:
24.95Tortelloni Di MicheleThe 1st place winner of the people's choice award at the taste of georgetown! Brisket of beef braised slowly for many hours with wine and vegetables in an overstuffed pinched ravioli with a light sauce of pine nuts, sage, crimini mushrooms, brown butter, veal stock and a touch of cream.Options:
24.95Rigatoni Con Pollo E VodkaWhen vodka is added and cooked with tomato sauce it serves to release flavors in the tomato that are normally inaccessible and results in a very delicious sauce. This creamy vodka tomato sauce is made with flavorful shiitake mushrooms and topped with grilled chicken breast over rigatoni pasta.Options:
24.95Ravioli Alla MatrimoniaThe "marriage" of two of our most asked for favorites-chef made meat balls alongside pasta mamma's cheese ravioli. Served with our slow simmered, rich tomato sauce. With seafoodOptions:
31.95Misto Di Mare Alla FilomenaA lavish presentation, fresh shrimp, large sea scallops, small sweet clams (cockles), cultivated mussels and tender calamari sautéed with shallots and white wine in a marinara sauce over linguine.
37.95Festivale in VeneziaA colossal seafood celebration from venice! Housemade black fettuccine in brandy tomato sauce with fresh shrimp, sea scallops, lobster meat and topped with crabmeat.Options:
Colossal jumbo lump crab meat (+5.95)
32.95Ravioli Di ChiacchieriSo good we put our family name on it! Unique teaming of whole fresh shrimp and large sea scallops served in the same dish alongside large cheese filled ravioli in our famous creamy cardinale lobster sauce sours exclusively.
35.95Linguini CardinalePresident clinton’s favorite at filomena! Lobster meat in our famous creamy cardinale lobster sauce over linguini pasta ~ magnificent
32.95Risotto Scampi Di CorradoItalian aborio rice risotto simmered slowly with shrimp and herbs and our exclusive and legendary cardinale lobster sauce.
26.95Cannelloni Frutti Di Mare (Shellfish Cannelloni)Shrimp, crabmeat, scallops, fresh mozzarella and ricotta cheeses blended and stuffed into the pasta mamma’s rolled black pasta sheets. Our original seafood lasagna recipe in the form of cannelloni. Oven baked and covered with our famous creamy cardinale lobster sauce.
Carne E Pollame - Meat & Poultry
42.95Costoletta Di Vitello Alla ParmigianaFun to see, great to taste! A 20 ounce veal chop, thinly pounded, crisply breaded and pan fried. Topped with tomato sauce, melted fresh mozzarella and parmesan cheese. Served with rigatoni pasta with tomato sauce on the side.
29.95Pollo Alla DomenicaWhole free range organic chicken breast stuffed with Italian cheeses, sauteed spinach with fragrant black forest ham. Baked and served with a white wine shallot cream sauce, sauteed mushrooms and pine nuts. Served with veggies and sweet potato.
32.95Vitello SaltimboccaScallopini of tender veal seared with shiitake mushrooms, shallots, marsala wine, veal stock and a touch of butter. Served with penne pasta.
24.95Pollo Alla ParmigianaTender whole breast of chicken breaded and baked with tomato sauce and mozzarella cheese. Served with penne pasta.
37.95Bistecca E GranchioNY strip steak and colossal jumbo lump crabmeat. The steak is rubbed with herbs and seasoning and grilled to order. Topped with the larges lump crabmeat available-the meat equivalent of about 6 or 7 blue crabs. Served with our famous cardinale lobster sauce and lemon, butter and fresh thyme sauce. Sides are asparagus gratin, baked sandi ravioli and honey roasted sweet potatoes.
36.95Osso Bucco Alla CostelloSlow braised 16 ounce veal shank "osso bucco style" in veal stock, tomato sauce, red wine and diced vegetables. Served over saffron and mushroom risotto, then glazed with its own juices. (Limited nightly availability)
31.95Vitello Alla MarsalaScallopini of tender veal seared with shiitake mushrooms, shallots, marsala wine, veal stock and a touch of butter. Served with penne pasta" prima vera".
26.95Pollo Di MatoneHalf chicken (certified free range organic) deboned, seared and cooked in a cast iron skillet (as our grandparents always did) with a heavy brick on top to press the meat down and retain all the juices. Served with veggies and sweet potato.
29.95Costata Di MaialeMoist 12 oxunce pork loin chop brined and oven baked with a coating of crunchy coarse Italian bread crumbs. served with brandy mustard cream sauce, Italian baked three cheese pasta and broccoli aglio olio.
Pesce - Seafood
30.95Salmone Alla ToscanaGrilled wild salmon filet with a tuscan style vegetable topping of cannellini bean, cherry tomato and grilled asparagus in a mustard vinaigrette.
28.95Pesce DoradePan seared dorade - a tender white fish so good it's beloved even by the non fish lovers. Cooked whole then completely deboned and filleted for easy eating served with toasted hazelnut butter as they do all over the piedmont region, the home of hazelnuts.
30.95Pesce Alla NeptuneFresh fillet of tilapia with a king Neptune stuffing of shrimp and 100% lump crabmeat, oven baked and topped with our famous creamy cardinale lobster sauce.
33.95Gamberi Di Papa AntimoLarge shrimp grilled on skewers alongside huge lumps of colossal jumbo pure crab meat. Served with pasta mamma's ricotta cavatelli in our famous cardinale lobster sauce.
32.95Pesce Del GiornoMacadami nut crusted striped pink cod filet topped with a garlic pinot grigio wine-butter sauce, served with asparagus and roasted potatoes.
Mixed Fruit CheesecakeThere are cheesecakes, and then, there are cheesecakes! We baked and tasted almost 30 recipe attempts before we were rewarded with this masterpiece.
Cookies N’ CreamOur thick and creamy white chocolate mousse blended with almost two full pounds of chopped oreo cookies. Fudgy flourless chocolate cake on top and bottom make it look like a huge cookie! Decorated with whole oreos.
Mixed Fruit TartA rich buttery crust filled with a creamy vanilla custard topped with a variety of fruits. It's a delicious yet lighter alternative.
TiramisuA rich velvety cream flavored in the Italian tradition with mascarpone and espresso. This heavenly cream is generously spread between layers of espresso soaked lady fingers.
White Chocolate MousseCan a cake feel romantic? Two thick and lusty layers of satiny white chocolate mousse with a thin layer of moist yellow cake in between. Piled high with white chocolate shavings. Love is in the air... white choco-love
Raspberry TartPerfect for raspberry lovers! Our buttery cookie crust filled with a creamy vanilla custard and loaded with fresh raspberries on top
Raspberries N’ CreamA thick layer of intensely flavored pink raspberry mousse with center layers of chocolate cake, whipped cream and fresh raspberries. Finished with a raspberry glaze. All the flavor comes from only the freshest raspberries
Strawberry CheesecakeEveryone has their favorite cheesecake and this is certainly ours. Super rich moist texture and taste, right down to the graham cracker crust! This wonderful cheesecake is topped with fresh strawberries and strawberry glaze
Chocolate TruffleA chocoholic’s dream! Rich and moist chocolate cake between layers of the richest of chocolate-ganache. Finished with more chocolate ganache over the top and sides. Got milk?
Macadamia Nut White Chocolate MousseLots of exotic macadamia nuts toasted and swirled through two thick layers of our luxurious white chocolate mousse with just a thin layer of yellow cake between.
Triple Chocolate MousseCan’t decide? Three luxurious layers of solid mousse-milk chocolate, white chocolate and mocha mousse (with no cake in between! ) Atop a fudgy base of flourless chocolate cake and piled high with chocolate shavings.
Hazelnut DacquoiseA hazelnut cake made with a combination of toasted hazelnuts and a soft meringue. This luscious cake is then filled with a decadent hazelnut mousse and dark chocolate mousse. An extraordinary cake loaded with hazelnut flavor.
Raspberry Marquis“Marquis” is a very lush European-style chocolate mousse. Our variation is paired with layers of raspberry preserves, velvety chocolate ganache, fresh raspberries and rich moist chocolate cake. Topped with a raspberry glaze.
Dark Chocolate MousseA little like chocolate ice cream! Fudgy chocolate flourless cake underneath a thick and creamy dark chocolate mousse. Topped with chocolate shavings.
Coco Chocolate CakeIf you like mounds bars then you'll love our approach. Three layers of our moist, rich and fudgy chocolate cake with two layers of our thick and creamy shredded fresh coconut cream.
White Wine Selections
39.00Borgo Conventi, "Friuli" 2011
35.00Tramin, "Alto Adige" 2010
57.00Santa Margherita, Alto Adige 2010
46.00Alto Adige "Terlano" Piedmon 2009
39.00Antinori "Bramito" Piedmont 2010
45.00Tramin "Tramin", Alto Adige 2010
Arneis (Barolo Bianco)
78.00Bruno Giacosa "Roero" Piedmont 2010
35.00Banfi "Principessa", Piedmont 2010
42.00Marchesi Di Barolo "Le Luna", Piedmont 2010
44.00Floreado Terlaner "Alto Adige" 2009
Vernaccia di San Gimignano
34.00San Quirico, Tuscany 2010
34.00Corte Giara, "Veneto" 2010
33.00Bolla Classico, Verona 2010
Other Italian White Wines
46.00Terlaner Classico "Alto Adige" 2010
240.00Bric Del Fiasc, Piedmont 2007Enticing floral, wild berry and tar flavors that mingle attractively with the supple, well-integrated tannins. Medium to full bodied, it fills the palate with smooth, silky texture.
120.00Marchesi Di Barolo, Piedmont 2006Ruby red in color with garnet reflections. An intense perfume with clean scents of spices, vanilla, roasted hazelnuts, liquorice, cacao and wild roses.
129.00Paolo Scavino, Piedmont 2007Shows loads of fresh, ripe blackberry and rose petal on the nose. Palate is full-bodied, filled with chewy tannins and lots of luscious fruit.
120.00Prunotto, Piedmont 2007Intensely fruity and complex on the nose, with hints of wood full-bodied, rich and complex in the mouth with exceptional structure and lengthy finish.
152.00Pio Cesare, Piemont 2007Intense, glossy garnet red with faint, varnished orange reflections with Elegant scents of withered violet blackberry jam and spices.
186.00Marchesi Di Barolo "Cannubi" 2007Ruby-red in color. An intense perfume with clean scents of spices, vanilla, liquorice, wild roses and toasted oak. Gentle notes of absinthe and tobacco. Full and elegant and austere. The spicy note and hints of wood blend perfectly.
195.00Antinori, "Tignanello", Toscana 2007Intensely fruity and complex on the nose, with hints of wood full-bodied, rich and complex in the mouth with exceptional structure and a lengthy finish.
345.00Tenuta Dell'Ornellaia "Ornellaia", Toscana 2007Deep, rich color with a tense aroma. Big, deep, chocolate, spice, clove and nutmeg nose. Plenty of toasty oak.
148.00Castello Banfi, "Summus", Sant'Antimo 2006A blockbuster red wine. Shows an intense blackberry character offset by hints of wet earth. It's full in body, with full, mouth puckering tannins, yet a sweet and fruity aftertaste.
192.00Frescobaldi and Mondavi "Luce", Montalcino 2007Intense, glossy garnet red with faint, varnished orange reflections with elegant scents of withered violet blackberry jam and spices.
150.00Gaja "Sito Moresco", Piemonte 2009This wine is a complex wine with aging potential yet is still accessible. Ruby red color. Fresh fruit aromas of blackberry and black currant are complemented by intriguing notes of violet and mint. Intensely flavor.
158.00Il Poggione "Brunello Di Montalcino", Toscana 2006This bright, blood red wine, medium bodied moderately oaked and mildly tannic cherry tomato, brown sauce and mushroom. The bright, vibrant acidity make for a crisp fruity finish.
168.00Castello Banfi "Brunello Di Montalcino", Toscana 2006This bright, blood red wine, medium bodied moderately oaked and midly tannic cherry tomato, brown spice and mushroom. The brigh, vibrant acidity make for a crisp fruity finish.
128.00Col D'Orcia, "Brunello Di Montalcino", Toscana 2005Deep ruby red. Complex and fresh with inviting fruit aromas balanced by oak imparted spices. Well structured and full bodied, with fine tannins that promise great aging. Long and impressive finish
150.00Poggio San Polo, "Brunnelo Di Montalcino", Toscana 2006Intense ruby red in color, with garnet hues and is full bodied and warm in the mouth with typical aromas of violets and small red fruits followed by subtle notes of coffee. Long finish with round and refined tannins surrounding the juicy textures.
Red Wine Selections
63.00Ripassa, Zenato Superiore, Veneto 2008
37.00Allegrini, Veneto 2010
42.00Remo Farina, Classico Superiore, Veneto 2009
38.00Bolla, Le Poiane, Classico Superiore, Veneto 2009