‘Tour of Italy’ Wine Dinner Aug. 16 at Volare Italian Ristorante
Tuesday, Aug. 16, 6:30 p.m., $65 per person.
With Matt Baugher, GL, CWE, of Republic National distributing company
5 courses
Passed Hors D’oeuvres
Prosciutto e Melone- Kentucky Amish grown melon, paper thin prosciutto
Funghi Pizza- wild mushrooms, fontina, sundried tomatoes, parmesan
Granchio- jumbo lump crab in phyllo cups with spiced cream cheese
2009 Stemmari Grillo, Sicily IGT
insalate
Insalata Estiva- baby arugula, heirloom tomatoes from chef’s garden, goat cheese, fried oysters, dill dressing, balsamic reduction
2009 Maso Canali, Pinot Grigio, Trentino-Alto Adige DOC
grandi paste
Bucatini Alla’matriciani- traditional spicy sauce of pork belly, onions, tomatoes, and fresh Italian herbs with bucatini pasta and parmesan
2008 Masciarelli Montepulciano DI Abruzzo,Abruzzo DOC
principale
Vitello Pizzaola- veal scaloppini with fresh mozzarella and puttanesca sauce. Served with fresh vegetables and new potatoes from Chef’s garden
207 Gaja Promis, Tuscany IGT
dolce
Pignoli Tart – sable tart crust filled with honey and pine nut custard, served with fresh berries
2010 Batasiolo Moscato d’Asti, Piedmont
Volare Italian Ristorante
2300 Frankfort Ave.
894-4446
www.volare-restaurant.com
Executive Chef Joshua Moore
Sous Chef Seth Cunningham