Volare Chef Josh Moore announces a memorable wine dinner on Wednesday, Sept. 15, to launch the restaurant's new beef program.
"I feel that anything we serve should be the best possible product, so we have started a beef program to bring you the best steak in town," Moore wrote in an Email. "We are now serving prime barrel-cut filets, 21-day dry-aged cowboy ribeyes, and C.A.B. strip loins from Buckhead beef out of Atlanta. This dinner will be a chance to try the new steaks and sample some top-notch wines.
The dinner is $125 per person wich is a great deal with the wine lineup. Seating is very limited, so contact Josh or Majid at Volare ASAP for reservations.
Volare Ristorante
Volare's Signature Beef Program dinner
Five courses
Appetizers
Bistecca alla tartara- classic tartare presentation of raw prime tenderloin, quail egg, Pommery mustard, red onion, capers, and toast point
Cakebread 2007 Pinot Noir
Salad
Carpaccio di manzo - traditional beef carpaccio with arugula,
capers, lemon citronette and Parmesan
Taittinger NV Rosé Champagne
First course
Filetto di manzo Rossini - classic presentation of prime tenderloin medallion, mushroom cap, seared Hudson Valley foie gras, and a reduction of Madeira wine, veal glace, herbs and shallots
Sassicaia 2007
Second course
Bistecca di cowboy - certified Angus bone-in dry-aged rib eye topped with compound garlic butter and Peroni-battered lekks
Silver Oak 2005 Alexander Valley Cabernet Sauvignon
Dessert
Black and white cow cheesecake - Oreo crust filled with creamy white chocolate cheescake swirled with milk chocolate cheesecake. Served with a blown sugar cow and fresh berries
Zonin 1997 Amarone
Volare
2300 Frankfort Ave.
(502) 894-4446
Volare-Restaurant.com
Executive Chef Joshua Moore
Sous Chef Jeremiah Brown
Sommelier Kerry Gardner