Menu della Cena
PROSECCO AND ASSORTMENT OF CANAPÉS
Prosecco Colli del Soligo, NV
ANTIPASTI
Carpaccio di Storione all?Erba Cipollina e Caviale
Thinly sliced sturgeon topped with caviar and
chives then drizzled with pink grapefruit vinaigrette
Soave Classico, Pra?2008
PRIMI
Timballo di Riso al Radicchio e Taleggio
Parmesan risotto and braised radicchio cake
stuffed with taleggio cheese; served with
Nebbiolo reduction sauce
Langhe Nebbiolo, Pelissero 2007
SECONDI
Choice of
Teste di Funghi al Basilico
Portobello mushroom cap marinated and sautéed with
extra-virgin olive oil, garlic and basil; topped with black truffles
Barbareso Nubiola, Pelissero, 2006
or
Costolette di Agnello in Salsa di More e Nocciole
Baby lamb chops crusted with hazelnuts
and topped with a blackberry sauce
Brunello di Montalcino, Canalicchio di Sopra, 1996
or
Filetto di Maiale alle Prugne
Sautéed pork tenderloin medallions
with a prune and pearl onion sauce
Barbareso Nubiola, Pelissero, 2006
DOLCE
Crema di Cioccolato Fondente e Pere Martine
Italian dark chocolate and Martine pears soufflé
Bracchetto d?Acqui, Braida, 2007
Il Fornaio • 11990 Market Street, Suite 106 • Reston • www.ilfornaio.com
oh sweet, when you taking me!?
or are you hinting that i should come over and create this myself for you guys??
lol ;)