Wine Dinner Menu march 23th
2010
Angel
Hair Carbonara with Lobster Thermadore
Angel Hair pasta tossed in a sauce of brandy, cream, bacon and shallots
accompanied by baked lobster in a cognac cream sauce
Ruffino,
Orvieto Classico DOC, Umbria Italy, 2008
Straw
yellow in color. The bouquet is fruity and floral with inviting with
notes of meadow flowers, golden apples and fig. On the palate the flavor is
refreshing but smooth, thanks to the balance between the wine’s structure,
acidity and fruity notes. The finish is long and fragrant, reminiscent of
almonds
Cream
of Forest Mushroom
Domestic, Oyster and Portobello mushrooms blended into a creamy soup
Ruffino,
Friulano DOC, Borgo Conventi, Venco Italy, 2008
On the nose, the wine is fragrant with delicate scents of wild flowers,
accompanied by fresh almonds, characteristic of the grape. On the palate, the
wine is well-structured with bright acidity and stone fruit flavors, with a
lengthy finish
Entree
Veal
Tenderloin
Veal tenderloin sautéed in a sherry wine sauce with sun dried tomatoes
and artichokes served with asparagus
Ruffino,
Chianti Classico DOCG, Santedame, Tuscany Italy, 2006
A distinct
mix of floral and fruity notes on the nose. On the
palate, the medium-bodied wine is characterized by elegant, fruity notes and
smooth, velvety tannins. An impressive finish with lingering notes of
strawberry and cherry preserves
Dessert
Zabaglione
with Strawberries
Italian Custard blended with Marsala wine with fresh strawberry
Mezzacorna, Moscato, Vigneti delle Dolomiti I.G.T., Trentino
Italy, 2008
Intense nose of tropical fruit with notes of nutmeg
and cinnamon. A pleasing
balance of subtle sweetness and tannins