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Our wine tasting was such a huge success in May that we just had to have another one. The house was filled and spilling into the restaurant, which was also full. Good time was had by all.
Mario made special dishes to mix well with the wines served.
First Course Fresh Mission Figs & Prosciutto, finished w zabaglione cream Baked Brie en Crute Mini Croissants filled w Lobster Salad Acrobat Pinot Gris, 09, Oregon
Second Course Shrimp Abruzzi developed by Mario more than 30 years ago, combines the subtle sweet flavor of Marsala and the ocean scent of black tiger shrimp Gravlax w Créme Freche Axis Sauvignon Blanc, 08, California
Third Course Homemade Fettuccine Alfredo w White Truffle Homemade Ravioli w Bolognese Sauce Mercer “Dead Canyon” Cabernet, 08, California
Fourth Course Vitello Tonnato boneless veal loin, braised and poached, cooled and served with a tonno (tuna) sauce Masi Campofiorin, 07, Italy
Fifth Course Baked Alaska Rosa Regale Brachetto D’acqui, 08, Italy
AND A SURPRISE TASTING OF ONE OF THE “KING OF WINES” TO CULMINATE A VERY SPECIAL EVENING.
Mario whipping the fresh cream for the Baked Alaska, which is sponge cake w/ice cream topped w/fresh whipped cream and baked.
Collin, our esteemed chef who cooks along with Gary and Mario in our kitchen!
Second course homemade fettuccine Alfredo
w/ shredded truffles on top and homemade ravioli w/Bolognese Sauce
Fourth Course with Vitello (roast boneless veal) and w/tonno (tuna) sauce