Bruschetta Con Asparagi--Topped with Grilled Organic Asparagus, Jumbo Prawns & Saffron Aioli, served in Warm Shallot-Herb Salsa, paired with 2012 Tilia Chardonnay, Mendoza, Argentina. The prawns were huge and the aioli nicely garlicky. Delicious! The Chardonnay was slightly salty. A little watery but still tasty.
Risotto Al Savor--Arborio Rice Cooked with Homemade Pork Sausage, Organic Spinach, Ricotta & Parmigiano-Reggiano Topped with Walnut Gremolata, paired with 2012 La Follette Pinot Noir, North Coast. La Follette is always good and it paired so well with the risotto.
Petto D'Anatra--Garlic-Herb Marinated Duck Breast Garnished with Cannellini Bean Ragu Flavored with Slow Cooked Onions, Escarole & Bacon Served in Chianti Reduction Sauce, paired with 2011 St. Francis Winery & Vineyards Zinfandel "Old Vines," Sonoma County. Again, the reduction was rich and amazing.
Crostata Di Fragole--Strawberry Galette Served with Mascarpone Vanilla, paired with 2010 Oberon Moscato, Napa Valley.
2013 03 20
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