Wednesday, October 24, 2012



Tending to The Vines Wine & food Pairing

Sunday, November 4th, 2012
Barboursville Vineyards
Palladio Restaurant

Menu
Aperitivo with Barboursville Brut nv
Antipasto
Bietole, feta e noci tostate
Roasted Baby Beets & House Made Feta Cheese
Baby Arugula, Toasted Walnuts, Garden Fresh Oregano
& Champagne Vinaigrette

Barboursville Vineyards Vintage Rosé 2010
Primi
Risotto con gamberi di fiume e finocchi
Risotto with Roasted Fennel
Crayfish Tails,Sliced Almonds & Fennel Fronds
Barboursville Vineyards Vermentino Reserve 2011

Secondi
Filetto di cernia al limone
Pan Roasted Grouper
Sautéed Rock Shrimp, Roasted Cauliflower
Capers & Lemon Brown Butter Sauce
Barboursville Vineyards Viognier Reserve 2011
Petto d’anatra arrosto
Dry Aged & Seared Duck Breast
Tuscan White Beans, Fresh Tomatoes & Wilted Arugula
& Crispy Parsnips
Barboursville Vineyards Nebbiolo Reserve 2008
Bistecca di manzo alla griglia
Grilled Piemontese Beef Chuck Tender
Braised Collard Greens, Smoked Potato Pyramids
& Pot Liquor Jus

Barboursville Vineyards Merlot Reserve 2008

Buon Appetito