Spring Wine Dinner
Menu Prepared by:
Chef Carlo Pedone & Chef Joel Harloff
May 31, 2017, 6:00 pm
$69.95 – tax and gratuity not included
INSALATA AL GRANCHIO
Sicilian lump crab salad-lump crab meat, shaved fresh fennel, red onion, trevisio (italian radicchio), blood orange & a grapefruit vinaigrette.
CROSTINI WITH CASTELVETRANO
Served with roasted garlic spread.
Rosé: Strawberry-colored and a red fruit character on the nose, a delightful touch of apple blossom and even some elderflower.
TORTELLACCI RIPIENI DI FONDUTA DI FORMAGGI E FUNGHI
Chef Joel handmade jumbo tortellini filled with fontina, taleggio & wild mushroom fondue, topped with Chef Carlo’s Sicilian pistachio pesto sauce. Garnished with a balsamic roasted tomato.
Silver Label Chardonnay: With ripe, rich flavors this select chardonnay still maintains a bright and refreshing acidity. A medium-bodied, rich, smooth wine with notes of black cherry, raspberry and currant.
Silver Label Pinot Noir: With ripe, rich flavors, while maintaining a bright and refreshing acidity.
Chef Carlo’s Osso Buco & a Cohn Cabernet Risotto served in a parmesan formed cup & spring herb roasted small carrots.
Silver Label Chardonnay:This combination offers full rich flavors of berry, cassis and black cherry with hints of vanilla in the background.
Olive Hill Cabernet Sauvignon: With generous amounts of black fruit, cassis and espresso with dark earthy undertones.
HAZELNUT CRÈME BRÛLÉE & WILD BERRIES
SURPRISE SELECT DESSERT WINE