HESS Wine Dinner

The Hess Collection

1st course | primo

food:     pass around hors d’oeuvres

wine:    sauvignon blanc | hess select north coast

2nd course | secondo

food:     raviolo all’uovo

pancetta, brown butter, sage, egg yolk, parsley

Parmigiano cheese in truffle broth.

wine:    chardonnay | hess select monterey

3rd course | terzo

food:     cioppino
clams, mussels, scallops, shrimp, scungilli

In a little spiced cherry tomato sauce.

wine:    pinot noir | Mc Phail

4th course | quinto

food:     paccheri ripieni
Giuseppe Cocco paccheri, stuffed with boneless short ribs,

in tomato Napolitana sauce.

wine:    cab. sauvignon Alomi | hess collection

5th course | sesto

Food:braised lamb rack with rustic lamb

demi-glacegoat cheese risotto, potato wedge 

Red wine pan drippings

wine:    cab. sauvignon | hess collection mount veeder

6th course | settimo

food:     dolce squisito
panna cotta & nutella

La Cena di San Valentino

Love is in the air at Anacapri

1st Course | Uno



burrata | truffle | basil

Shrimp Cocktail

jumbo shrimp | cocktail sauce| lemon wedge

Lobster Bisque

lobster meat | cream | saffron | sherry

2nd Course | Due


robiola | granaricotta | taleggio | gorgonzola | pear | cream

3rd Course | Tre


Lobster Anacapri

florida tail | champagne risotto | brown butter

Hanger Steak Ponce

  Maris Piper roasted potato | rosemary | barolo wine reduction

Pork Osso Buco

pork osso buco | carrots | celery | gremolata | risotto Milanese


 sautéed spinach | lemon juice| white wine | capers

The Sweet Ending | Quattro

Dolce di San Valentino

panna cotta alle fragole



New Year's Eve 2015

New Year’s Eve | Dinner Menu

As part of our Italian Tradition for good luck Complimentary LENTIL Soup to start

First Course (choice of one)

Beef Carpaccio

beef tenderloin | arugula | shaved parmigiano.

Truffle Mozzarella Burrata

house made mozzarella burrata | truffle | cherry amarena | olive oil | aged balsamic.

lobster bisque

lobster meat | thyme | saffron | cream.

Second Course (choice of one)

kale salad

Third Course (choice of one)

fiocchi (fee o  key)

purse-shaped pasta filled with fresh pears and four cheeses, robiola, ricotta

grana padana, and taleggio, served in our sweet gorgonzola dolce sauce.

seabass mezzaluna

fresh pasta half moon shape | seabass | creamy pesto sauce.

black Cod in acqua pazza al cartoccio

cherry tomatoes | parsley | garlic | white wine | olive oil.

hanger steak ponce

caramelized red onions | gorgonzola cheese.

pork tenderloin Niman Ranch

peach preserve | brown spicy mustard sauce.

beef wellington

puff pastry | mushrooms | thyme | prosciutto | brandy.

Fourth Course (choice of one)

torta della nonna | tiramisu | chocolate Anacapri | sorbetto


4-Courses Dinner a Champagne Toast / $75  per person plus, tax, and gratuity