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On Tuesday, September 13th, Chef Walter Pisano, crafted the following coursed Tomato Dinner for an intimate group of 10 guests.The menu included not only wine but also a tomato-inspired cocktail and dessert.
amuse suppli, sweet 100 tomato, burrata tomato aperitivo
zuppa chilled yellow tomato, basil crouton cabanon sauvignon blanc, pavia, igt, 09
antipasti warm tomato tarte, treasure garden herb salad marco felluga ‘molamatta’, pinot bianco, friuli, doc, 08
insalata tomato, plum, avocado, sweet cicely 25 year old balsamic, sea salt inama ‘foscarino,’ soave, veneto, doc, 07
pasta cappelletti, tomato, reggiano, olio, oregano, black pepper maculan rosato, veneto, igt, 10
pesce crispy sea bass, poached spiced tomatoes dusted valley rosé, walla walla valley, wa, 10
dolci “mini” panna cotta, tomato syrup lustau amontillado sherry
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