Join us for our second day of Green Crab Week as we cool off with some handmade vanilla ice cream made by Newport’s own Chef Kevin O’Donnell of Giusto. We’re topping it with Bella’s green crab caramel sauce… don’t be shellfish and allow your tastebuds to truly indulge in this unique treat! We’ll be pouring Tintero Bianco, a bright and aromatic white wine whose fresh frizzante fruit and lively acidity play delightfully with the ice cream’s weird and wonderful contrast. You can’t miss this pairing!