Chef David’s Farewell Dinner
A Celebration of His Culinary Career
After many years in professional kitchens, Chef David is hanging up his apron and retiring from the line. Before he does, we’re gathering around the table for one final dinner in his honor.
On April 8, Chef David will cook a special four-course menu inspired by the dishes, places, and flavors that have shaped his culinary career.
For the first and only time at Dante, this dinner steps beyond strictly Italian food and wine — giving David the chance to cook more broadly from the experiences that have defined his time in the kitchen.
First course
Marinated Flat Iron Steak Crostini with salsa verde & green peppercorns
Porter Creek Pinot Noir, Russian River Valley
Second course
English Pea Ravioli with mint, ricotta, brown butter, fried sage & grana
Riffault Sancerre Blanc
Third course
Seared Petrale Sole with red onion, thyme butter, leeks & red cabbage
Cheveau Mâcon-Solutré-Pouilly “Sur le Mont”
Dolce
Walnut Spice Cake with caramel & brown butter gelato
Madeira Vintners “Citrine” Meio Doce
It will be an evening that feels exactly as it should:
good food, good wine, stories from the line, and a room full of people raising a glass to a chef who has spent years cooking for others.
This menu will be served for one night only.
We hope you’ll join us in celebrating Chef David and wishing him well in his next chapter.
April 8
4 Courses + Wine Pairings
$105 per guest ($75 food / $30 wine)
Seats are limited.
Click here to reserve David Dinner
Producer Dinner Series: La Sala del Torriano
An Evening of Chianti Classico from the Hills of Tuscany
Our Producer Dinner Series is built around a simple idea: wine tastes different when the people who make it are part of the table.
On Monday, April 20, join us for a one-seating dinner featuring the wines of La Sala del Torriano, a small organic estate in San Casciano in Val di Pesa, tucked into the rolling hills just outside Florence in the heart of the Chianti Classico zone, where Sangiovese is the heartbeat of the table.
This dinner will also mark the arrival of spring in the kitchen. We’ll be building the menu around the first wave of the season — ramps, morels, and other early spring ingredients that only show up for a short window — paired thoughtfully with La Sala’s wines.
The evening will still lean deeply Tuscan, but through a seasonal lens—fresh, vibrant, and rooted in what’s coming out of the ground right now. Expect thoughtful food, expressive wines, and the kind of shared table experience that makes these producer dinners so memorable.
These dinners are intentionally intimate and designed to feel a little like being welcomed into a winemaker’s home.
Monday, April 20
One Seating | 6:30 PM
Limited to 30 Guests
$120 per guest
(Tax and gratuity not included)
