Wine Dinner with Fabio, Aug 19

Wednesday, August 19, 2026 · 6:30 PM

$149 per guest, plus 22% gratuity and tax · Prepaid only

Reserve by phone at (512) 349-7667 or email events@sienarestaurant.com

It's five courses from Chef David, each one paired with a different wine, thoughtfully chosen to go with the dish in front of you.

Your host for the evening

Fabio Longano is presenting the wines himself. He's a Certified Sommelier and the U.S. Brand Ambassador for La Spinetta, Contratto, and Cantina Santa Barbara, and he'll be walking the tables through each pour as the courses come out — where it's from, why it was chosen for that dish, what to notice in the glass. You can follow him at @fabiothesomm on Instagram.

The menu

Aperitivo

Pecorino Mixto — a pecorino tasting with fig mostarda and crostini, alongside crostini di fegatini: seared chicken livers with Calabrian chili, anchovy, shallot, white wine, and 25-year aged balsamic, finished with pickled fennel.

**Paired with Contratto Pas Dosé Millesimato Alta Langa DOCG '21

Carne Cruda

Black summer truffles, capers, shallots, chives, white anchovies, extra virgin olive oil, and Parmesan frico.

**Paired with Ciacci Piccolomini Toscana Rosso '24, a Super Tuscan

Coniglio

Confit rabbit leg with wild mushroom and pea risotto, rabbit au jus, and black summer truffles.

**Paired with Ciacci Piccolomini Brunello di Montalcino '21

Bistecca Tagliata

Wood-grilled prime flat iron steak with crispy duck fat potato, pan-charred leeks, wood oven roasted garlic, and Calabrian chili butter.

**Paired with Ciacci Piccolomini "Pianrosso" Brunello di Montalcino '21

Biscotti di Cioccolato

A homemade bitter chocolate and almond cookie.

**Paired with Contratto Vermouth Rosso NV

The wines

The pours come from two producers, both with a lot of history behind the label.

Contratto has been making wine in Canelli, in Piedmont, since 1867 — they're credited with the first vintage-dated sparkling wine ever made in Italy. The Pas Dosé Alta Langa opening the night is a traditional-method sparkling wine with no added sugar, built from Pinot Noir and Chardonnay and aged for years on the lees before release, which is where that fine, persistent bubble comes from. The evening closes the same way it started, with a Contratto pour — this time their Vermouth Rosso, a bittersweet, herb-driven vermouth made from over 30 botanicals, built to go with the biscotti and bring the meal full circle.

Ciacci Piccolomini d'Aragona is a family-run estate in Montalcino, in the southeastern corner of the Brunello di Montalcino DOCG near Castelnuovo dell'Abate. Three of tonight's pours come from here, including two vintages of their Brunello di Montalcino — a wine built on 100% Sangiovese Grosso from vineyards along the Orcia River, known for elegance and precision even in a warm growing region.

Worth calling out: the "Pianrosso" Brunello poured with the steak. It's a single-vineyard selection from Ciacci Piccolomini's best site, and the wine that built the estate's reputation in the first place — the kind of bottle Brunello collectors specifically seek out.

How to reserve

Seating is limited and the dinner is prepaid, so reservations need to go through our team directly. Call (512) 349-7667 or email events@sienarestaurant.com to book your seat.

We can accommodate gluten-free guests for this dinner. We're not able to accommodate vegetarian, vegan, or dairy-free requests for this particular menu. Please let us know about any allergies when you call or email to reserve.