A Southern Neapolitan Night

Barbatella restaurant on Naples’ iconic Third Street South.

The tables are set in Barbatella’s brick room.

From left: chefs Goddard, Zeman, and Aielli.

Citrus-inspired escort cards await guests.

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

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

Stephanie Grenada and Alexia Gonzalez.

Vanderbilt Strings adds to the ambiance during cocktail hour.

Green tomato caprese.

Buttermilk fried quail and waffle bites.

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

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

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

Guests raise a glass with Marchesi Antinori wine.

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