Mar 5, 2009: Sardinian Wine Tasting at Culinary Vegetable Institute

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Menu

Reception

Selection of Italian Charcuterie and fine Artisan Cheeses with Condiments

Thilibas – Vermentino di Gallura docg 2007

Amuse Bouche

“Uova alla Sarda”

Quail Eggs Sardinian Style with Micro Parsley, Champagne Vinegar,

Extra Virgin Olive Oil and Focaccia Bread Crumbs

Cerasio – Cannonau di Sardegna doc 2005

Appetizer

“Chefs Garden Caesar Salad”

4 different Romaine Lettuce with Saltimbocca of Organic Chicken and Duck Prosciutto

Parmesan, Sun-dried Tomato Crouton

Sulitai – Cannonau di Sardegna doc 2005, Single Vineyard

Second Course

“Culingiones”

Sardinian Raviolis with Winter Root Spinach and Pecorino Cheese

Sautéed Diver Scallop, Micro White Celery

Tavoleto – Nebbiolo D’Alba doc 2004

Entrée

Osso Buco with Marrow and Micro Sage Crust in a light Gremolata Sauce

Broccoli Rabe, Golden Garlic Chive Polenta

Sariz doc 2001

Cheese

Taleggio “Pizza” with Dried Figs, Toasted Pistachios and Pear Mustado

Petit Arugula Salad

Amarone della Valpolicella doc 2003

Dessert

Zabaglione Tart with Citrus Fruits and Mascarpone Gelato

Moscato D’Asti docg 2007