Here is the tasting menu I thoroughly enjoyed on Julie's birthday/our anniversary; voglio andare a Venezia:
DEGUSTAZIONE ALLA VENEZIANA
A tasting menu inspired by the cuisine and culture
of modern day Venice
CARPACCIO D'IPPOGLOSSO CON RAVANELLO
Thinly sliced Alaskan halibut with heirloom radish,
fresh chickpeas and warm fennel seed oil
ARANCINO NERO CON SEPIA
Crisp rice fritter filled with mozzarella di bufula
and butter poached baby cuttlefish
BIGOLI CON LUMACHE, AGLIO NUOVO E CARCIOFI
Bigoli spaghetti with basil fed snails, artichokes
and spring garlic
TORTELLONI DI PISELLI CON POLIPO AFFUMICATO
Sweet pea filled rye pasta with smoked baby octopus
and fresh horseradish
COTECHINO D'ANITRA CON FEGATO GRASSO E PRUGNE
Soave poached duck sausage with
roasted polenta and dried plums
VITELLO AL FORNO CON FEGATO ALLA VENEZIANA
Wood roasted veal breast with Venetian style calves liver,
canederli, Mieli Thun sunflower honey, spring onions
and huckleberries
BIRRAMISU DELLA SPIAGGIA
Luxardo Amaretto mascarpone cream
with espresso pound cake and stout gelato
And the wine pairings:
VINI SELEZIONATI PER IL DEGUSTAZIONE
Wine of the Veneto paired with each course
2009 Soave Classico, 'Vigne di Mezzane,' Corte Sant'Alda, Veneto
M.V. Lessini Durello Brut, Marcato, Veneto
2009 Molinara Brut Rosé,' Il Vigliacco,'
Vino Spumante, Buglioni, Veneto
2009 Corvina, 'Scaia,' Tenuta Sant'Antonio, Veneto
2009 Valpolicella, 'Ca Fiui,' Corte Sant'Alda, Veneto
2006 Amarone della Valpolicella, Allegrini, Veneto
2009 Moscato Fior d'Arancio, 'Dindarello,' Maculan, Breganze
DEGUSTAZIONE ALLA VENEZIANA
A tasting menu inspired by the cuisine and culture
of modern day Venice
CARPACCIO D'IPPOGLOSSO CON RAVANELLO
Thinly sliced Alaskan halibut with heirloom radish,
fresh chickpeas and warm fennel seed oil
ARANCINO NERO CON SEPIA
Crisp rice fritter filled with mozzarella di bufula
and butter poached baby cuttlefish
BIGOLI CON LUMACHE, AGLIO NUOVO E CARCIOFI
Bigoli spaghetti with basil fed snails, artichokes
and spring garlic
TORTELLONI DI PISELLI CON POLIPO AFFUMICATO
Sweet pea filled rye pasta with smoked baby octopus
and fresh horseradish
COTECHINO D'ANITRA CON FEGATO GRASSO E PRUGNE
Soave poached duck sausage with
roasted polenta and dried plums
VITELLO AL FORNO CON FEGATO ALLA VENEZIANA
Wood roasted veal breast with Venetian style calves liver,
canederli, Mieli Thun sunflower honey, spring onions
and huckleberries
BIRRAMISU DELLA SPIAGGIA
Luxardo Amaretto mascarpone cream
with espresso pound cake and stout gelato
And the wine pairings:
VINI SELEZIONATI PER IL DEGUSTAZIONE
Wine of the Veneto paired with each course
2009 Soave Classico, 'Vigne di Mezzane,' Corte Sant'Alda, Veneto
M.V. Lessini Durello Brut, Marcato, Veneto
2009 Molinara Brut Rosé,' Il Vigliacco,'
Vino Spumante, Buglioni, Veneto
2009 Corvina, 'Scaia,' Tenuta Sant'Antonio, Veneto
2009 Valpolicella, 'Ca Fiui,' Corte Sant'Alda, Veneto
2006 Amarone della Valpolicella, Allegrini, Veneto
2009 Moscato Fior d'Arancio, 'Dindarello,' Maculan, Breganze
4 comments:
Oh my! This sounds incredible, especially the veal breast with calves liver.
Where did Julie go to dinner that night?
Wow! I would be interested to hear what was included in the Degustazione alla Veneziana. Did it include a favorite of mine: Sarde in Saor? (Sardines in vinegar wih onions.)
Sol-
The Degustazione included the items listed. Alas, no sardines were to be had.
Julie and I were reminded of our glorious lunch at San Domenico with you and Johnny.
-John
Basil fed snails,interesting. I bought a live duck and have begun feeding it a steady diet of garlic studded morels soaked in cognac to see if this Food Chain idea works.
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