Jay Veregge - Executive Chef, Big Water Grille

We held another tasting menu in the Wine Cellar of The Big Water Grille, this time paying homage to Chef Jay’s Italian heritage and love for wine. The menu was simple and rustic, letting the flavors of the food and wine pairings speak for themselves. Here is the five course menu that our guests enjoyed with wine pairings listed below each course.

Ippogloss di Liguria, ciabatta, tartufo, aioli

Paired with Aneri Prosecco

Ponsoti, langostino, aragosta, crema con foie gras, sausiccia casa

Paired with with Feudi Fiano d’Avellino

Colino della Virginia, incolto frisee, uovo colino, pomodori a ciliegina, parma di anatra

Paired with Caroso Montepulciano d’Abruzzo

Costata di Vitello, crusto a beitola, tartufo, floscio con foie gras, risotto con fungo

Paired with Marchese di Barolo Barolo

Mascarpone al Albicocca, buffo extracto, mandoro

Paired with Planeta Moscato di Noto