Barbatella restaurant on Naples’ iconic Third Street South.
Photo: Grace Driem Photography
The tables are set in Barbatella’s brick room.
Photo: Grace Driem Photography
From left: chefs Goddard, Zeman, and Aielli.
Photo: Grace Driem Photography
Citrus-inspired escort cards await guests.
Photo: Grace Driem Photography
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
The Peach Basil Bourbon Smash with Redemption straight bourbon and peach puree.
Photo: Grace Driem Photography
Stephanie Grenada and Alexia Gonzalez.
Photo: Grace Driem Photography
Vanderbilt Strings adds to the ambiance during cocktail hour.
Photo: Grace Driem Photography
Photo: Grace Driem Photography
Buttermilk fried quail and waffle bites.
Photo: Grace Driem Photography
Donna and David Evans hold the Rosemary Rhubarb Fizz with Grey Whale gin and grapefruit soda.
Photo: Grace Driem Photography
The first course: shrimp and grits with aged parmesan and peperonata ragu by Chef Aielli.
Photo: Grace Driem Photography
The second course: country Ham and veal saltimbocca with braised collards and Vidalia onion sauce by Chef Goddard.
Photo: Grace Driem Photography
Guests raise a glass with Marchesi Antinori wine.
Photo: Grace Driem Photography
A sweet ending of Virginia peanut butter semifreddo with cinnamon chantilly and a macaron by Chef Zeman.
Photo: Grace Driem Photography
