Our Commitment to Our Guests:   COVID-19 Measures
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Upcoming Events

Our Summer Vineyard Dinner Series

Vineyard Dinner Dates: July 18th, August 15th + September 5th
Aperitivo on the winery terrace @ 7:00pm, Dinner in the vineyard @ 8:00pm
 
We look forward to these memorable evenings at Querceto every year and were heartbroken thinking about not hosting them again this summer.
 
Thanks to the many calls and emails inquiring about these events recently, we are happily welcoming everyone back to wine and dine among the vines once again.
 
This year we’re thrilled to have the brilliant team from Ristorante Albergaccio di Castellina lend their culinary skills to these joyous evenings in our Livia white wine vineyard. We’re hosting one each month and Albergaccio will be crafting a new menu for each dinner. 

The menus for the each Vineyard Dinner are below/ 
 
Rest assured proper social distancing and COVID-preventative measures will be maintained so everyone can enjoy this unique dining experience with peace of mind and tranquility. Seats at the table will be appropriately spaced 1 meter for those who are related and more than one meter for everyone else. 

90 Euro/person for aperitivo, 4-course dinner + wines and coffee  
Reservation Required. Limited Seats. 
Please email mary@querceto.com to book and for any questions
 
Aperitivo is always on the winery terrace where we’ll pour our Furtivo rosato. Seated dinner in the vineyard served with a selection of 3 red wines. Dessert back on the winery terrace served with coffee and grappa.  

MENU, JULY 18TH   
Aperitivo/Cocktail Hour 

  • Donzella e prosciutto di cinta senese (fried dough with prosciutto Cinta Senese)
  • Spuma di formaggio caprino e peperoni cruschi (goat cheese foam with Cruschi peppers) 
  • Prosciutto di anatra con ciliegia al vino (duck prosciutto with wine-soaked cherries) 

First Courses 

  • Ravioli al Blù del Chianti, passata di sedano e timo (blue cheese ravioli with a celery and thyme puree) 
  • Risotto al sugo di piccione, fegatini al vin santo e profumo di menta (risotto with a sauce of pigeon, chicken livers soaked in dessert wine and aroma of mint) 

Main Course: Maialino allevato brado arrosto alle erbe aromatiche con patate al cartoccio e barbabietola in agro (roasted suckling pig with aromatic herbs, baked potatoes and sour beetroot). 

Dessert: Eclair con crema al mascarpone, amarene semicandite e fragole fresche (eclair with mascarpone cream, semi-candied black cherries and strawberries 

MENU, AUGUST 15TH   
Aperitivo/Cocktail Hour 

  • Donzella e prosciutto di cinta senese (fried dough with prosciutto Cinta Senese)
  • Spuma di formaggio caprino e peperoni cruschi (goat cheese foam with Cruschi peppers) 
  • Cocomero e bresaola di cinghiale (watermelon with wild boar bresaola)  

First Courses

  • Ricordo di una besciamella: ravioli di zucchine, burro e noce moscata delle isole Banda (zucchini ravioli with butter and nutmeg) 
  • Risotto all'uso toscano e pecorino (Tuscan-style risotto with pecorino cheese) 

Main Course: Petto d’anatra in salsa d’uva, insalata di peperoni al forno (duck breast served with a grape salsa and roasted pepper salad) 

Dessert: Magnum alla vaniglia e mirtilli, cioccolato fondente 80% (ice cream pop with vanilla, blueberries and dark chocolate) 

MENU, SEPTMBER 5TH   
Aperitivo/Cocktail Hour 

  • Donzella e prosciutto di cinta senese (fried dough with prosciutto Cinta Senese)
  • Indivia caprino e noci (endive with goat cheese and walnuts) 
  • Muffin al pomodoro e cioccolato (chocolate and tomato muffin) 

First Courses 

  • Risotto al pecorino di fossa, limone candito, soppressata e spezie del Pan Pepato (risotto with pecorino di fossa cheese, candied lemons, sopressata & Pan Pepato spices)  
  • Gnocchi di patate al sugo di fagiano, ginepro e fichi (potato gnocchi with pheasant ragu, juniper and figs) 

Main Course: Carrè di vitellone arrosto con caponatina di melanzane (roasted veal ribs with an eggplant caponata) 

Dessert: Zuccotto Toscano & Zabaione

 

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