Tuesday, January 15, 2008

Menu for Italin Wine Makers Dinner

A Dinner at Navarre with

Roagna, Piedmont (Barbaresco & Barolo)
Alessandra Bera, Piedmont (Moscato, Dolcetto, Barbera)
Silvio Messana of Montesecondo, Tuscany (Chianti)
Stefano Belloti of Cascina degli Ulivi, Piedmont (Gavi)
Nadia Verrua from Cascina 'Tavijn, Piedmont (Grignolino & Ruché)
Arianna Occhipinti, Sicily (Frappato, Nero d'Avola)
Pietro Vergano, (Chinato)
Bera Moscato

Foie Gras Chocolate Nougat on Pan d' Epic
Vergano, Moscato Chinato with soda water

Crab and Fava Bean Terrine
Salt Cod and Cauliflower Gratin
Leeks with Hard Boiled Eggs
Degli, Ulivi Gavi Filagnotti 04
Tavijn, Grignolino d'Asti 05


Quail Stuffed with Chicken, Serrano and Mushroom Sauce
Purgatory Beans
Radicchio Salad
Bera, Dolcetto Monferatto Bricco della Serra 04
Montesecondo, Chianti Classico 05


Roast of Buffalo with Syrah Lees Sauce
Polenta
Turnips
Greens
Roagna, Barbaresco Paje 99
Occhipinti, "Siccagno" Nero d'Avola IGT Sicilia 05


em>Champagne Biscuits and Truffles
Vergano, Americano Chinato

1 comment:

aleta said...

As a proponent of CSAs and local agriculture, I was really excited to learn about your restaurant, and was making plans to come try it. Unfortunately my heat sank when I read that you serve foie gras. I hope you will consider eliminating that item from your repertoire. I cannot support a restaurant that supports such torture, no matter how much I agree with the way you source your ingredients.