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
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
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
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
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
Grilled Piemontese Beef Chuck Tender
Braised Collard Greens, Smoked Potato Pyramids
& Pot Liquor Jus
Barboursville Vineyards Merlot
Reserve 2008
Buon
Appetito
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