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| Wine Tasting Menu |
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| Sassicaia Wine Dinner - February 20, 2008 |
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| Antipasto |
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| Filetto di Pesce Bianco |
Pan roasted Lake Superior whitefish served over langostino mashed potato puree
with a delicate white wine sauce |
| Wine: Orvieto Superiore, Salvino, Umbria 2006 |
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| Primo Piatto |
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| Ravioli Formaggio |
| Ravioli stuffed with a combination of Italian cheeses in Porcini mushroom sauce |
| Wine: Tulo, Salvino, Umbria, 2004 |
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| Secondo Piatto |
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| Insalata d’Anatra |
| Sonoma duck breast served with mesclun greens with a raspberry vinaigrette dressing |
| Wine: Barrua, Agricola Punila, Sardenia, 2003 |
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| Piatto Principale |
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| Manzo Brasato |
| Braised boneless short ribs in a Cabernet glace with a touch of a horseradish |
| Wine: Sassicaia, Tenuta San Guido, Tuscany, 2004 |
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| Dolce |
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| Dolce dello Chef |
| A Special dessert prepared by our Pastry Chef, David Lorenzo |
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$150.00 per person, plus tax and gratuity |
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