Blow out ideas
Thinly sliced New York seasoned with s&p and hand rolled around finely sliced Arugula and capers put into a ¼ inch wide piece of cooked rigatoni. (It is to look like a rolled napkin in a napkin ring) with lemon vinaigrette and garnished with parmagiano curls.
Paul Goerg Blanc di Blanc Brut
Fried goat cheese with Sundried Tomato marmalade
French goat cheese with a bit of grated orange zest and parsley rolled in Panko crumbs. The tomato marmalade is beyond description. Balsamic glaze for garnish
Pinot Gris Emile Beyer 2009
Fresh Prawn Basted with garlic butter and grilled
1 Live prawn split and basted with a shallot garlic butter and open flame grilled. Served with Arugula tossed in a Champagne vinaigrette
Giacosa Arneis 2011
Roasted Tomato soup
Fresh Roma tomatoes roast with celery, carrots and onions until caramelized. Deglazed with white wine and chicken stock. Blend with garlic, tarragon, bay leaves, thyme and whipping cream. Put in blender and then pass through chinois. Garnish with basil oil. Served Hot.
Gruner Veltliner Knoll 2008
Meat ball stuffed with mozzarella served with homemade Talgliatelle.
Beef, sausage and a bit of ground turkey with herbs, milk and toasted falloni bread cubes with a boconcino of mozzarella in the middle. Fried and braised in homemade marinara sauce. Served over the pasta.
Vino Nobile di Montepulciano Avignonesi 2010
Ruby red grapefruit sorbeto with a small scoop of homemade grapefruit marmalade.
Seared beef tenderloin with a stone ground mustard coating. Wrapped in prosciutto di Parma, Sautéed mushrooms and puff pastry. With a roast garlic glaze. Served with Brussel sprout quarters sautéed in duck fat and bacon.
Opus One 1997
Grilled Caesar Salad
Romaine hearts that have been lightly dressed with EVOO and s&p and then grilled quickly over a very hot fire. Tossed with a classic dressing.
Pear poached in red wine with pistachio filling
Pear poached in Red wine, honey, water, sugar, vanilla bean, clove, bay leaf and star anise. Cored stuffed with a mascarpone pistachio filling. Dress with reduced poaching liquid.
Dessert wine with pinolatte cookies
Kracher #9 2009