Tuesday Tipplers 2013 Black Tie Annual Dinner

June 01, 2013

Passed Hors d'oeuvres

Trio of Bruschetta:  tomato, wild mushroom and grilled vegetable

Sautéed Prawn served with a roasted red pepper and garlic served in spoon

Smoked Mallard duck breast with caramelized onion compote served on crostini

Wine: 2003 Ca' del Bosco Cuvee Annamaria Clementi, Franciacorta

First Course

Saffron Risotto with acidulated butter garnished with gold leaf

Wine: 2008 Tenuta dell'Ornellaia Le Serre Nuove

Second Course

Frise and micro green salad grilled radicchio, edible flowers with balsamic glazed pecans and dark balsamic vinaigrette

Wine: 2011 Tenute Cisa Asinari Dei Marchesi Di Gresy Barbera D'Asti

Third Course

Fresh House Made Fettuccini Cacio e Pepe prepared in a half wheel of parmigiano reggiano, served tableside

Wine: 1999 Arnaldo Caprai Sagrantino Reserva

Fourth Course

Baked Pacific Halibut topped with savory bread crumbs and served with black olive tapenade, roasted tomato and grilled eggplant

Wine: 2007 Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia

Fifth Course

Veal Loin Piccata with a caper and lemon sauce over balsamic marinated local asparagus and topped with gremolata

Wine: 1998 Cordero di Montezemolo Barolo

Sixth Course

Meyer Lemon Semifreddo with candied basil leaf and rose soaked summer berries

Wine: 2011 Ferdinando Principiano Sant’Anna Dolcetto D’Alba

Seventh Course

Cheese Platter with fruit and biscotti

Wine: 2003 Fattoria di Felsina Berardenga Vin Santo del Chianti Classico


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