Corso Italian Menu

Nebbiolo, Barbera, Dolcetto Piedmont, Italy This is a red that goes with everything! Intense and rich on the nose, it is both concentrated and harmonious: flowers and fruits to give way to hay, tobacco, spices. Bright summer berries on the palate with graphite veins lead to the discovery of a series of sensations.

Never be stuck without one!

pasteurized water buffalo Campania, Italy So succulent! So flavorful! Once you this, you'll never go back to "regular" mozzarella.

Formaggi, Salumi, Housemade Fruit Nut Bread, Mostarda & Giardiniera

Cured beef sliced thin. Made completely in-house my Chef Cathal Armstrong, from seasoning to curing to drying. This is a delicate (and delectable) charcuterie addition to any board. 1/4 lb.

Broccolini, Housemade Ricotta, Pee Wee Gold Potatoes

Lemon, Chile, Sage, Garlic, Broccolini

Housemade Pancetta, Peas, Generous Black Pepper

Fennel, Radish, Onion, Homemade Creamy Italian Dressing

CLICK HERE FOR RESERVATIONS Join us for an evening with Lisa Pecchenino, the 4th-generation (and first woman) in family-owned Pecchenino Winery in Italy's Piedmont. These wines are highly acclaimed, wonderfully fresh, and perfect for drinking now. The menu will be prepared by Chef Cathal Armstrong and is filled with delights both traditional and surprising. The Menu (yes, we are starting with the Barolos, which are wonderfully fresh and lighter in body) Barolo Bussia 2019 (94 points Robert Parker, 93 points James Suckling) Maryland Blue Crab, Ramps, Pecorino Vinaigrette Barolo San Giuseppe 2019 (93 points Robert Parker) Seared Ahi Tuna, White Asparagus, Summer Truffle Emulsion, Bottarga Langhe Nebbiolo Botti 2021 (90 points Robert Parker, Wine Spectator & James Suckling) Crisp Pork Belly, Morel Raviolo, Bacon Cider Vinaigrette sirì d'Jermu Dogliani Superiore Dolcetto 2021 (92 points James Suckling & Jeb Dunnuck, 91 points Robert Parker) Loin of Venison, Sunchoke Purée, Huc...

Tempura Shrimp, Lemon, Garlic, Capers, Parsley

You will want to drink this dressing with a straw! Simply drizzle over salad or veggies (pictured here: Corso's Little Gem Salad, which features this delectable dressing) Note: this is a fresh dressing and requires refrigeration. Shelf life is one week. 8 oz.

Birra Moretti is a quality beer made in the traditional way. It is the result of a production process that has remained almost unchanged since 1859. The best raw materials are used to make Birra Moretti, as well as a special blend of high quality hops that gives it a unique taste and fragrance, enhancing its perfectly balanced bitter taste.

pasteurized goat Piedmont, Italy Unlike other "Blu di Capra" from Italy, this one uses NO cow's milk - only fresh goat's milk. It's bright, tangy, and moderately blue flavored. This is a cheese to savor!

Tender Pork Belly, Fontina Val d’Aosta, Gremolata Sandwiches served alongside housemade giardiniera of Path Valley Farms vegetables

100% Barbera Piedmont, Italy 40-year-old vines give this Barbera rosato surprising depth to complement its mouth-watering freshness. 91 points, Wine Enthusiast "Fresh, vibrant and lifted with aromas that leap out of the glass: wild strawberry, cherry and cranberry. The palate is crunchy with classic Barbera acidity ending with a floral and slight mineral note." 90 points, James Suckling "A fruity, pale blush-colored rose with aromas of cherry stones, pink apples and watermelon. Crunchy and juicy with a medium body and a fresh, clear finish." Jill Says: "One of my favorite rosé wines, hands down. Enjoy it soon and often." Background: Pico Maccario is a Barbera specialist located in the town of Mombaruzzo in the heart of Piedmont’s Barbera d’Asti DOCG. Brothers Pico and Vitaliano created the Pico Maccario brand in 1997 following four generations of selling the family grapes to other producers. Pico Maccario, the eldest brother, devotes himself to the production of the wine whil...

0.0% Alcohol, Produced in Northern Italy Lively, juicy, elegant minerality, dry finish Blend of Pinot Grigio, Sauvignon Blanc & Gewürztraminer ON THE PALATE: White peach, green apple, honeydew, kiwi, elderflower PAIRS WELL WITH: Sushi, oysters, lobster roll, chicken korma, brie, cacio e pepe

(pasteurized cow, Italy) The making of Taleggio is believed to go back to the tenth or eleventh century. This is a washed-rind classic, with flavors both tangy and fruity, and is delicate for a washed-rind.

pasteurized cow, sheep, goat Piedmont, Italy The cheese is produced from an old recipe using modern equipment. One bite of this cheese takes you right back to its homeland. It is straw-colored with a white edible rind, offering delicate and harmonious flavors and rich fragrances. It is important to eat this cheese at room temperature to experience its full potential. 8 oz.

100% Pinot Noir Dundee, Willamette Valley, Oregon