Menu for Cafe Testarossa

Primi Plates
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Dinner
|
Lunch
|
Wine List
|
Desserts
|
To Go Trays
|
Menu
|
Wine List
|
Desserts
|
Twilight
|
To Go

Primi Plates

11.00 Prince Edward Island Mussels With chorizo sausage and steamed fennel with roasted shallots and tomato concasse

11.00 Veal Meat Ball Sliders

13.00 Sea Scallops Pan seared served with sweet corn risotto

11.00 Sweet Potato Gnocchi Served with a swiss chard pesto and pomodoro with toasted pignoli nuts

12.00 Romano Crusted Stuffed Artichoke

14.00 Crabmeat and Shrimp Cakes Served with organic lettuce and sweet corn salsa with a caper tarragon dressing

11.00 Fried Calamari with Spicy Marinara

10.00 Little Neck Clams Baked with a garlic oregano breadcrumb crust

14.00 Grilled Fresh Vegetable Platter Eggplant, broccoli, tomato, asparagus, zucchini and shiitake mushrooms drizzled with garlic vinaigrette, served with a horseradish puree

12.00 Herb Crusted Shrimp on a Watercress Salad With a raspberry vinaigrette, crumbled gorgonzola & chopped walnuts

12.00 Warm Fresh Mozzarella, Roasted Peppers and Beefsteak Tomatoes Drizzled with a basil infused olive oil

11.00 Poached Pear and Red Beet Salad Mixed greens, tossed with mandarin orange, dried cherries, candied pistachio nuts and feta cheese in an apple cider vinaigrette

9.00 Caesar Salad with Homemade Garlic Sourdough Croutons

Pizzas‎

14.00 Pesto, Gorgonzola Cheese & Olive Oil Pizza

14.00 Broccoli Rabe Pizza with Fresh Mozzarella

13.00 Thin Crust Pizza with Roma Tomatoes, Basil & Fresh Mozzarella

Dinner

Pastas‎

22.00 Calamarata Pasta With shrimp, vine ripened tomatoes and arugula pesto broth with toasted garlic breadcrumbs Options: Gluten free pasta

20.00 Mezzi Rigatoni Served with veal meat and sausage bolognese, peas and warm ricotta Options: Gluten free pasta

22.00 Linguini with Little Neck Clams, in a Basil, Cherry Tomato Garlic Wine Options: Gluten free pasta

23.00 Seafood Risotto Served with shrimp, clams and mussels with oven roasted tomatoes Options: Gluten free pasta

19.00 Rigatoni with Vodka Tomato & Crème Options: Gluten free pasta

23.00 Fettuccini with Lobster, Shrimp and Arugula In a yellow tomato pomodoro Options: Gluten free pasta

20.00 Whole Wheat Chitarra With organic chicken, yellow squash, asparagus, tomato concasse and calabrian oregano Options: Gluten free pasta

20.00 In House Made Cheese & Spinach Ravioli in a Fresh Marinara Options: Gluten free pasta

20.00 Spaghetti with Veal Meatballs in a Traditional Marinara Sauce Options: Gluten free pasta

21.00 Orecchiette With sliced hot & sweet sausage and broccoli rabe in garlic & oil Options: Gluten free pasta

Entrees

25.00 Crispy Free Range Chicken Served with grilled asparagus, cannellini beans & chicken au jus

24.00 Almond Crusted Chicken Breast Stuffed with artichoke hearts, spinach & asiago cheese served with sweet potato puree in a wild berry brandy

26.00 Grouper Seared with a Mild Horseradish Crust Served with sauteed spinach and lobster polenta in a clam and blue crab broth

23.00 Salmon in a Pinot Grigio, Capers Wine Sauce Served with julienne vegetables and spinach ravioli

27.00 Colossal Shrimp Served with cracked spinach, in a sun-dried tomato, garlic wine sauce & frizzled onions

34.00 Grilled Black Angus Sirloin With caramelized red onions, and mashed new potatoes

39.00 Osso Bucco Braised veal shank on a bed of risotto in a sage veal demi (upon availability)

40.00 Grilled Veal Chop Served with a tuscan bean, broccoli rabe & mushroom medley

Lunch

Starters‎

9.00 Sea Scallops Pan Seared with a Sweet Corn Risotto

10.00 Tuna Tartar Served with a sesame crisp in a cucumber & ginger lime vinaigrette

9.00 Crabmeat and Shrimp Cake Served with organic lettuce and a caper tarragon dressing

11.00 Veal Meatball Sliders

8.00 Roasted Peppers, Beefsteak Tomatoes and Fresh Mozzarella Drizzled with a basil infused olive oil

9.00 Little Neck Clams Baked with a Garlic Oregano Breadcrumb Crust

9.00 Fried Calamari with a Spicy Marinara

8.00 Caesar Salad with Homemade Garlic Sourdough Croutons

8.00 Cheese Arancini’s with a Spicy Marinara

9.00 Poached Pear and Red Beet Salad Mixed greens tossed with mandarin oranges, dried cherries, candied pistachio nuts and feta cheese in an apple cider vinaigrette

8.00 Minestrone Soup

Pizza

12.00 Broccoli Rabe Pizza with Fresh Mozzarella

12.00 White Pizza with Sun-Dried Tomatoes, Spinach, Roasted Garlic and Three Cheese

12.00 Pizza with Pepperoni, Crumbled Sausage, Mozzarella and Homemade Tomato Sauce

10.00 Margarita Pizza

Lunch Entrees

Pastas

15.00 Mezzi Rigatoni With a veal meat and sausage bolognese topped with peas & warm ricotta.

15.00 Fresh Cajun Rigatoni With grilled chicken, snow peas, diced yellow tomatoes & white wine

16.00 Linguini with Little Neck Clams in a Garlic Wine Sauce

14.00 Rigatoni with Vodka Marinara & Cream

16.00 Fettuccini with Shrimp and Arugula, Roasted Garlic & Vine Ripened Tomatoes

15.00 Orecchiette with Crumbled Hot & Sweet Sausage and Broccoli Rabe in Garlic & Oil

15.00 In House Made Cheese & Spinach Ravioli in a Fresh Marinara Sauce

Specialties

19.00 French Cut Herb Crusted Chicken Breast With a vegetable rice medley served in a mushroom, tomato red wine

18.00 Chicken Breast Sauteed with sweet sausage, roasted peppers and red potatoes in a rosemary and lemon infused wine sauce

18.00 Fresh Salmon in a Pinot Grigio, Caper White Wine Served with spinach ravioli and julienne vegetables

22.00 Grilled Black Angus Sirloin Served with sautéed vegetables and mashed new potatoes

19.00 Pan Seared Pork Tenderloin Served with sweet potato puree in a cherry pepper pork au jus

18.00 Macadamia Nut Crusted Tilapia served with julienne vegetables in a ginger mirin wine sauce

14.00 Walnut Chicken Salad Mixed greens tossed with marinated chicken, grilled vegetables and honey walnuts in a balsamic vinaigrette

Wine List

Italian White Varietals‎

35.00 Stella, Italy 2011 Pinot grigio

57.00 Santa Margherita, Alto-Adige 2010 Pinot grigio

36.00 Attems Venezia Giulia, Italy 2010 Pinot grigio

Chardonnay

100.00 Jermann Vinnaioli “Were Dreams”, Italy 2006 Chardonnay

36.00 Castillo De Molina Reserve, Casablanca Valley, Chile 2009 Chardonnay

60.00 Stags Leap,”Karia” Napa Valley, California 2008 Chardonnay

77.00 Cakebread, Napa Valley, California 2010 Chardonnay

78.00 Ferrari Carano Reserve, California 2008 Chardonnay

Sauvignon Blanc - Riesling - White Zinfandel - Blends

60.00 Joseph Phelps, Napa Valley, California 2009 Sauvignon blanc

40.00 Eroica Estate, Chateau Ste. Michelle, Washington 2009 Riesling

Champagne & Sparkling Wines‎

10.00 Sparkling Wine Splits See server (split)

15.00 Zardetto, Birilli Prosecco (split)

36.00 Zardetto, Conegliano Brut Prosecco

36.00 Ponticello, Veneto, Italy Prosecco

30.00 Pierre Sparr “Marquis Perlade” Alsace, France Brut sparkling wine

80.00 Pommery Brut Royal, Reims, France Champagne

200.00 Perrier Jouet Fleur De Champagne Brut, Epernay, France 1998 Champagne

80.00 Moet & Chandon Imperial - Extra Dry, Epernay, France Champagne

95.00 Veuve Clicquot “Yellow Label” Brut, Ponsardin, France Champagne

210.00 Brut, Ponsardin, France 2002 Champagne - dom‎ perignon

Red Wines of Spain

43.00 Marques De Riscal, Spain 2005 Rioja reserva

Shiraz - Zinfandel - Pinot Noir - Merlot

45.00 Wolf Blass, “Gold Label”, Australia 2008 Shiraz

36.00 Rosenblum, California Syrah

82.00 Rubicon “Edizione Pennino” Napa Valley, California 2008 Zinfandel

45.00 Wild Horse Winery, Central Coast, California 2010 Pinot noir

Merlot‎

40.00 Kendall-Jackson, Vitner's Reserve, Sonoma County Merlot

45.00 Chateau Ste. Michelle, Indian Wells, Columbia Valley, Washington State Merlot

42.00 Parcel 41, California Merlot

Red Wines of Italy

36.00 Bove “Poggio D’Alba,” Abruzzi 2007 Montepulciano d’ abruzzo‎

54.00 Antinori “Peppoli” Tuscany 2008 Chianti classico

60.00 Querciabella, Tuscany 2008 Chianti classico

100.00 Marchesi Di Barolo - Antiche Cantine 2005 Barolo

65.00 Villa Antinori, Italy 2010 Chianti classico riserva

37.00 Castello Banfi, Tuscany 2007 Chianti classico riserva

32.00 Duccarosso, Tuscany 2007 Chianti riserva

70.00 Marchese Antinori, Tuscany 2006 Chianti classico riserva

82.00 Ruffino Ducale "Gold Label", Tuscany 2005 Chianti classico riserva

68.00 Castella Di Nipozzano “Montesodi”, Marchese Di Frescobaldichianti Rufina, Italy 2006 Sangiovese

38.00 Castero, Montalcino, Tuscany 2006 Rosso di montalcino

45.00 Rossetti, “Corliano”, Tuscany 2006 Super tuscan (60% sangiovese, 30% merlot, 10% syrah)

190.00 Antinori Tignanello, Tuscany 2007 Super tuscan

100.00 L’Arco “Rubeo”, Veneto 2003 Super veronese (a blend of 50% cabernet sauvignon & 50% cabernet franc)

60.00 Ponticello, Veneto, Italy 2006 Amarone

82.00 Ca’ Marcanda - Promis, Tuscany, Italy 2009 Gaja

130.00 Ca’ Marcanda - Magari, Tuscany, Italy 2009 Gaja

Cabernet Sauvignon

36.00 Castillo De Molina Reserve, Chile 2008 Cabernet sauvignon

38.00 Columbia Crest “Grand Estates”, Washington State 2008 Cabernet sauvignon

54.00 Charles Krug, Yountville-Napa Valley, California 2009 Cabernet sauvignon

55.00 J. Lohr Hilltop Vineyards, Paso Robles, California 2007 Cabernet sauvignon

100.00 Joseph Phelps, Napa Valley, California 2008 Cabernet sauvignon

50.00 Molly Dooker “the Maitre D” Mclaren Vale, South Australia 2009 Cabernet sauvignon

100.00 Cakebread, Napa Valley, California 2008 Cabernet sauvignon

38.00 Laurier, Alexander Valley, California 2009 Cabernet sauvignon

97.00 Jordan, Alexander Valley, California 2008 Cabernet sauvignon

115.00 Chimney Rock, Stags Leap District, Napa Valley, California 2007 Cabernet sauvignon

200.00 Chimney Rock, Tomahawk Vineyard, Napa Valley, California 2007 Cabernet sauvignon

107.00 Stewart, Napa Valley, California 2007 Cabernet sauvignon

113.00 Ghost Block, Oakville Napa Valley, California 2008 Cabernet sauvignon

110.00 “Mormoreto”:, Marchese Di Frescobaldi, Tuscany, Italy 2006 Cabernet sauvignon blend

Desserts

8.00 Frozen Nutella Cake Served with chopped hazelnuts & cherry vanilla ice cream

8.00 Caramelized Banana Custard Napoleon With strawberry vanilla ice cream

8.00 Baked Apple Turnover With a warm caramel sauce and vanilla bean ice cream

8.00 Pear, Strawberry and Raisin Almond Cobbler Served with vanilla bean ice cream

8.00 Fresh Coconut Crème Brulee

8.00 Flourless Chocolate, Hazelnut Cake Served with nocciola gelato and an egg cream shooter

8.00 New York Style Cheese Cake Served with fresh strawberry sauce

After Dinner Drinks‎

2.00 New England Columbian Coffee

2.00 Organic Tea Selection

4.00 Cappuccino

2.50 Esse Café Espresso

5.00 Esse Café Double Espresso

Port Wines

12.00 Sandeman Founders Reserve Ruby

12.00 Warres Kings Tawny 5 Year

16.00 Osbourne Late Bottled Vintage 2000

28.00 Cockburn Tawny 20 Year

Dessert Wines

13.00 Renwood Orange Muscat, California

12.00 Castello Di Querceto “Vin Santo” Del Chianti Classico

14.00 Planeta Passito Di Noto Moscato Blanc

To Go Trays

Appetizers‎

House Salad Options: 1/2 tray (8-10 p) (25.00) , Full tray (18-20 p) (50.00)

Tri-Color Salad Options: 1/2 tray (8-10 p) (25.00) , Full tray (18-20 p) (50.00)

Beefsteak Tomatoes & Fresh Mozzarella Options: 1/2 tray (8-10 p) (35.00) , Full tray (18-20 p) (65.00)

Eggplant Rollatini Options: 1/2 tray (8-10 p) (35.00) , Full tray (18-20 p) (65.00)

Baked Clams Options: 1/2 tray (8-10 p) (45.00) , Full tray (18-20 p) (85.00)

Pasta 1/2 Tray

Rigatoni Alla Vodka Options: 1/2 tray (8-10 p) (35.00) , Full tray (18-20 p) (65.00)

Homemade Cheese and Spinach Ravioli in a Marinara Sauce Options: 1/2 tray (8-10 p) (35.00) , Full tray (18-20 p) (65.00)

Rigatoni in a Fresh Vine Ripened Tomato Sauce with Cubed Fresh Mozzarella Options: 1/2 tray (8-10 p) (35.00) , Full tray (18-20 p) (65.00)

Penne Served with Crumbled Hot & Sweet Sausage, Peas in a Plum Tomato Sauce With a touch of cream Options: 1/2 tray (8-10 p) (40.00) , Full tray (18-20 p) (70.00)

Chicken

Chicken Breast Stuffed with Roasted Peppers, Spinach & Mozzarella Options: 1/2 tray (8-10 p) (55.00) , Full tray (18-20 p) (110.00)

Chicken Breast Topped with Artichoke Hearts, Shiitake Mushrooms, Sun-Dried Tomatoes and Melted Mozzarella Served in a rosemary brandy Options: 1/2 tray (8-10 p) (55.00) , Full tray (18-20 p) (110.00)

Almond Crusted Chicken Breast Stuffed with artichoke hearts, spinach and asiago cheese in a wild berry brandy Options: 1/2 tray (8-10 p) (55.00) , Full tray (18-20 p) (120.00)

Chicken Francese with a White Wine Sauce Options: 1/2 tray (8-10 p) (50.00) , Full tray (18-20 p) (110.00)

Fish‎

Tilapia Pan Seared with a Blue Crab and Clam Broth Options: 1/2 tray (8-10 p) (65.00) , Full tray (18-20 p) (125.00)

Salmon Served in a Pinot Grigio, Caper White Wine Options: 1/2 tray (8-10 p) (65.00) , Full tray (18-20 p) (125.00)

Veal

Veal Scallopini Topped with Proscuitto, Eggplant, Melted Mozzarella Cheese Served with mushroom, cognac sauce Options: 1/2 tray (8-10 p) (75.00) , Full tray (18-20 p) (150.00)

Veal Scallopini Lightly Battered Served with spinach, and asiago cheese artichoke lemon infused wine Options: 1/2 tray (8-10 p) (75.00) , Full tray (18-20 p) (150.00)

Primi Plates‎

11.00 Prince Edward Island Mussels with Chorizo Sausage and Steamed Fennel with Roasted Shallots and Tomato Concasse

11.00 Veal Meat Ball Sliders

13.00 Sea Scallops Pan Seared Served with Sweet Corn Risotto

11.00 Sweet Potato Gnocchi Served with a Swiss Chard Pesto and Pomodoro with Toasted Pignoli Nuts

12.00 Romano Crusted Stuffed Artichoke

14.00 Crabmeat and Shrimp Cakes Served with Organic Lettuce and Sweet Corn Salsa with a Caper Tarragon Dressing

11.00 Fried Calamari with Spicy Marinara

10.00 Little Neck Clams Baked with a Garlic Oregano Breadcrumb Crust

14.00 Grilled Fresh Vegetable Platter Eggplant, broccoli, tomato, asparagus, zucchini and shiitake mushrooms drizzled with garlic vinaigrette, served with a horseradish puree

12.00 Herb Crusted Shrimp on a Watercress Salad with a Raspberry Vinaigrette, Crumbled Gorgonzola & Chopped Walnuts

12.00 Warm Fresh Mozzarella, Roasted Peppers and Beefsteak Tomatoes Drizzled with a Basil Infused Olive Oil

11.00 Poached Pear and Red Beet Salad Mixed greens, tossed with mandarin orange, dried cherries, candied pistachio nuts and feta cheese in an apple cider vinaigrette

9.00 Caesar Salad with Homemade Garlic Sourdough Croutons

Pizzas

14.00 Pesto, Gorgonzola Cheese & Olive Oil Pizza

14.00 Broccoli Rabe Pizza with Fresh Mozzarella

13.00 Thin Crust Pizza with Roma Tomatoes, Basil & Fresh Mozzarella

Dinner

Pastas

22.00 Calamarata Pasta with Shrimp, Vine Ripened Tomatoes and Arugula Pesto Broth with Toasted Garlic Breadcrumbs

20.00 Mezzi Rigatoni Served with Veal Meat and Sausage Bolognese, Peas and Warm Ricotta

22.00 Linguini with Little Neck Clams, in a Basil, Cherry Tomato Garlic Wine

23.00 Seafood Risotto Served with Shrimp, Clams and Mussels with Oven Roasted Tomatoes

19.00 Rigatoni with Vodka Tomato & Crème

23.00 Fettuccini with Lobster, Shrimp and Arugula in a Yellow Tomato Pomodoro

20.00 Whole Wheat Chitarra with Organic Chicken, Yellow Squash, Asparagus, Tomato Concasse and Calabrian Oregano

20.00 In House Made Cheese & Spinach Ravioli in a Fresh Marinara

20.00 Spaghetti with Veal Meatballs in a Traditional Marinara Sauce

21.00 Orecchiette with Sliced Hot & Sweet Sausage and Broccoli Rabe in Garlic & Oil

Entrees

25.00 Crispy Free Range Chicken Served with Grilled Asparagus, Cannellini Beans & Chicken Au Jus

24.00 Almond Crusted Chicken Breast Stuffed with Artichoke Hearts, Spinach & Asiago Cheese Served with Sweet Potato Puree in a Wild Berry Brandy

26.00 Grouper Seared with a Mild Horseradish Crust Served with Sauteed Spinach and Lobster Polenta in a Clam and Blue Crab Broth

23.00 Salmon in a Pinot Grigio, Capers Wine Sauce Served with Julienne Vegetables and Spinach Ravioli

27.00 Colossal Shrimp Served with Cracked Spinach, in a Sun-Dried Tomato, Garlic Wine Sauce & Frizzled Onions

34.00 Grilled Black Angus Sirloin with Caramelized Red Onions, and Mashed New Potatoes

39.00 Osso Bucco Braised veal shank on a bed of risotto in a sage veal demi (upon availability)

40.00 Grilled Veal Chop Served with a Tuscan Bean, Broccoli Rabe & Mushroom Medley

Lunch

Starters

9.00 Sea Scallops Pan Seared with a Sweet Corn Risotto

10.00 Tuna Tartar Served with a Sesame Crisp in a Cucumber & Ginger Lime Vinaigrette

9.00 Crabmeat and Shrimp Cake Served with Organic Lettuce and a Caper Tarragon Dressing

11.00 Veal Meatball Sliders

8.00 Roasted Peppers, Beefsteak Tomatoes and Fresh Mozzarella Drizzled with a Basil Infused Olive Oil

9.00 Little Neck Clams Baked with a Garlic Oregano Breadcrumb Crust

9.00 Fried Calamari with a Spicy Marinara

8.00 Caesar Salad with Homemade Garlic Sourdough Croutons

8.00 Cheese Arancini’S with a Spicy Marinara

9.00 Poached Pear and Red Beet Salad Mixed greens tossed with mandarin oranges, dried cherries, candied pistachio nuts and feta cheese in an apple cider vinaigrette

8.00 Minestrone Soup

Pizza

12.00 Broccoli Rabe Pizza with Fresh Mozzarella

12.00 White Pizza with Sun-Dried Tomatoes, Spinach, Roasted Garlic and Three Cheese

12.00 Pizza with Pepperoni, Crumbled Sausage, Mozzarella and Homemade Tomato Sauce

10.00 Margarita Pizza

Lunch Entrees‎

Pastas

15.00 Mezzi Rigatoni with a Veal Meat and Sausage Bolognese Topped with Peas & Warm Ricotta.

15.00 Fresh Cajun Rigatoni with Grilled Chicken, Snow Peas, Diced Yellow Tomatoes & White Wine

16.00 Linguini with Little Neck Clams in a Garlic Wine Sauce

14.00 Rigatoni with Vodka Marinara & Cream

16.00 Fettuccini with Shrimp and Arugula, Roasted Garlic & Vine Ripened Tomatoes

15.00 Orecchiette with Crumbled Hot & Sweet Sausage and Broccoli Rabe in Garlic & Oil

15.00 In House Made Cheese & Spinach Ravioli in a Fresh Marinara Sauce

Specialties

19.00 French Cut Herb Crusted Chicken Breast with a Vegetable Rice Medley Served in a Mushroom, Tomato Red Wine

18.00 Chicken Breast Sauteed with Sweet Sausage, Roasted Peppers and Red Potatoes in a Rosemary and Lemon Infused Wine Sauce

18.00 Fresh Salmon in a Pinot Grigio, Caper White Wine Served with Spinach Ravioli and Julienne Vegetables

22.00 Grilled Black Angus Sirloin Served with Sauteed Vegetables and Mashed New Potatoes

19.00 Pan Seared Pork Tenderloin Served with Sweet Potato Puree in a Cherry Pepper Pork Au Jus

18.00 Macadamia Nut Crusted Tilapia Served with Julienne Vegetables in a Ginger Mirin Wine Sauce

14.00 Walnut Chicken Salad Mixed greens tossed with marinated chicken, grilled vegetables and honey walnuts in a balsamic vinaigrette

Wine List

Italian White Varietals‎

35.00 Stella, Italy 2011 Pinot grigio

57.00 Santa Margherita, Alto-Adige 2010 Pinot grigio

36.00 Attemsvenezia Giulia, Italy 2010 Pinot grigio

Chardonnay

100.00 Jermann Vinnaioli “Were Dreams”, Italy 2006 Chardonnay

36.00 Castillo De Molina Reserve, Casablanca Valley, Chile 2009 Chardonnay

60.00 Stags Leap,”Karia” Napa Valley, California 2008 Chardonnay

77.00 Cakebread, Napa Valley, California 2010 Chardonnay

78.00 Ferrari Carano Reserve, California 2008 Chardonnay

Sauvignon Blanc ~ Riesling ~ White Zinfandel ~ Blends

60.00 Joseph Phelps, Napa Valley, California 2009 Sauvignon blanc

40.00 Eroica Estate, Chateau Ste. Michelle, Washington 2009 Riesling

Champagne & Sparkling Wines‎

10.00 Sparkling Wine Splits Available, See Server

15.00 Ardetto, Birilli Prosecco

36.00 Zardetto, Conegliano Brut Prosecco

36.00 Ponticello, Veneto, Italy Prosecco

30.00 Pierre Sparr “Marquis Perlade” Alsace, France Brut sparkling wine

80.00 Pommery Brut Royal, Reims, France Champagne

200.00 Perrier Jouet Fleur De Champagne Brut, Epernay, France 1998 Champagne

80.00 Moet & Chandon Imperial - Extra Dry, Epernay, France Champagne

95.00 Veuve Clicquot “Yellow Label” Brut, Ponsardin, France Champagne

210.00 Dom Perignon~ Brut, Ponsardin, France 2002 Champagne

Red Wines of Spain

43.00 Marques De Riscal, Spain 2005 Rioja reserva

1076.00 Zinfandel ~ Pinot Noir ~ Merlot Shiraz

45.00 Wolf Blass, “Gold Label”, Australia 2008 Shiraz

36.00 Rosenblum, California Syrah

82.00 Rubicon “Edizione Pennino” Napa Valley, California 2008 Zinfandel

45.00 Wild Horse Winery, Central Coast, California 2010 Pinot noir

Merlot

40.00 Kendall-Jackson, Vitner’S Reserve, Sonoma County Merlot

45.00 Chateau Ste. Michelle, Indian Wells, Columbia Valley, Washington State Merlot

42.00 Parcel 41, California Merlot

Red Wines of Italy‎

36.00 Bove “Poggio D’Alba,” Abruzzi 2007 Montepulciano d’ abruzzo‎

54.00 Antinori “Peppoli” Tuscany 2008 Chianti classico

60.00 Querciabella, Tuscany 2008 Chianti classico

100.00 Marchesi Di Barolo ~ Antiche Cantine 2005 Barolo

65.00 Villa Antinori, Italy 2010 Chianti classico riserva

37.00 Castello Banfi, Tuscany 2007 Chianti classico riserva

32.00 Duccarosso, Tuscany 2007 Chianti riserva

70.00 Marchese Antinori, Tuscany 2006 Chianti classico riserva

82.00 Ruffino Ducale "Gold Label", Tuscany 2005 Chianti classico riserva

68.00 Castella Di Nipozzano “Montesodi”, Marchese Di Frescobaldichianti Rufina, Italy 2006 Sangiovese

38.00 Castero, Montalcino, Tuscany 2006 Rosso di montalcino

45.00 Rossetti, “Corliano”, Tuscany (60% Sangiovese, 30% Merlot, 10% Syrah) 2006 Super tuscan

190.00 Antinori Tignanello, Tuscany 2007 Super tuscan

100.00 L’Arco “Rubeo”, Veneto (a Blend of 50% Cabernet Sauvignon & 50% Cabernet Franc) 2003 Super veronese

60.00 Ponticello, Veneto, Italy 2006 Amarone

82.00 Ca’ Marcanda ~ Promis, Tuscany, Italy 2009 Gaja

130.00 Ca’ Marcanda ~ Magari, Tuscany, Italy 2009 Gaja