June 11, 2006 - Osteria I Nonni,
Spring Italian Dinner
Executive Chef: Filippo Caffari
Wine Selection: Marc Marchionda
Reception
Speck Sud-Tirol and Felino Salame
Aglianico Spumante Selim, DeConciliis N.V.
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Dinner
Pan Seared Sea Scallops with Speck, Petite Frissé and Fresno Chili Vinaigrette
Greco di Tufo, Pietracupa 2004, docg - campania
Fettuccine with Ragu of Veal Shoulder, Pork and Parmigiano Reggiano
Montepergoli, Santini 2001, doc - toscana
Sautéed Calf's Liver with Five Lilies and Visanto
Taurasi, Pietracupa 2000, docg - campania
Pan-Roasted Iowa Lamb Rack with Crochetta and Charred Heirloom Tomato
Barolo Riserva Montanello, Monchiero f.lli 1998, docg - piemonte
Robiola delle Langhe with Apricot-Citrus Marmellatta
Erbaluce Passito Solativo, ferrando 2001, doc - piemonte
Pineapple Carpaccio with Vanilla Gelato and Whiskey Mint Flambé
