STEP BY STEP TO TREASURE:
FRANKFORT AVENUE PROGRESSIVE DINNER
Featuring Bourbons Bistro, Varanese and Volare Italian Ristorante
Three Frankfort Avenue restaurants will join in hosting "Step by Step to Treasure: Frankfort Avenue Progressive Dinner" on Tuesday, March 27. Chef John Varanese will serve appetizers at Varanese; then guests will move along Frankfort Avenue to Bourbons Bistro for entrées by Chef Michael Crouch, finishing with desserts from Chef Josh Moore at Volare.
The menu will feature:
Choice of Appetizers
Warm pistachio encrusted goat cheese served over baby spinach, sun-dried tomatoes, Kalamata olives, grape tomatoes, cucumber, and red onion with tomato balsamic vinaigrette
Lump crab stuffed fried avocado with pico de gallo and roasted jalapeño crème fraîche
Pork pot stickers served with a citrus ponzu and chili oil
Choice of Entrées
Pan seared ruby red trout, shaved almonds, goat cheese polenta,
cardamom honey beurre blanc, and haricots vert
Grilled marinated skirt steak with sauce béarnaise, mashed potatoes and grilled asparagus
Seared scallops sauté with country ham, baby spinach,
caramelized shallots, lemon Parmesan, and Chardonnay sauce
Vegetarian option available
Choice of Desserts
Tiramisu
Pignoli tart (honey and egg custard with toasted pine nuts) and roasted pear gelato
The program will also feature a promotion by Royal Jewelers. Each guests will be given a key at each restaurant. Just one of the keys will open a treasure chest at Volare, where the lucky key holder will take away an 18k gold and diamond cluster pendant on a sterling silver chain with an announced retail value of $995. Guests may also register for a drawing to win two custom made Derby hats by Mac & Me.
The three course dinner is $50 per person, including tax and gratuity. Appetizers will begin at Varanese, with diners proceeding to the other restaurants at times they choose.
For reservations call 899-9904.
Bourbon’s Bistro: 2255 Frankfort Avenue. Varanese: 2106 Frankfort Avenue. Volare Italian Ristorante: 2300 Frankfort Avenue.