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Barbatella restaurant on Naples’ iconic Third Street South.

Photo: Grace Driem Photography

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The tables are set in Barbatella’s brick room.

Photo: Grace Driem Photography

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From left: chefs Goddard, Zeman, and Aielli.

Photo: Grace Driem Photography

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Citrus-inspired escort cards await guests.

Photo: Grace Driem Photography

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John Melleky, Naples Marco Island CVB arts and culture manager, and Sandra Rios, Naples Marco Island CVB PR and communications manager.

Photo: Grace Driem Photography

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The Peach Basil Bourbon Smash with Redemption straight bourbon and peach puree.

Photo: Grace Driem Photography

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Stephanie Grenada and Alexia Gonzalez.

Photo: Grace Driem Photography

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Vanderbilt Strings adds to the ambiance during cocktail hour.

Photo: Grace Driem Photography

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Green tomato caprese.

Photo: Grace Driem Photography

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Buttermilk fried quail and waffle bites.

Photo: Grace Driem Photography

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Donna and David Evans hold the Rosemary Rhubarb Fizz with Grey Whale gin and grapefruit soda.

Photo: Grace Driem Photography

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The first course: shrimp and grits with aged parmesan and peperonata ragu by Chef Aielli.

Photo: Grace Driem Photography

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The second course: country Ham and veal saltimbocca with braised collards and Vidalia onion sauce by Chef Goddard.

Photo: Grace Driem Photography

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Guests raise a glass with Marchesi Antinori wine.

Photo: Grace Driem Photography

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A sweet ending of Virginia peanut butter semifreddo with cinnamon chantilly and a macaron by Chef Zeman.

Photo: Grace Driem Photography