With Robin's permission, I would like to extend an invitation to those who would be interested in this spectacular food and wine pairing Wednesday October 14th at Volare. The dinner will begin at 6:30pm and will be $125 per person, +tax, +gratuity. This is a very special dinner featuring Rubicon Estates! You may make a reservation at Volare 894-4446, seating is limited.
VOLARE RISTORANTE
FRANCIS FORD COPPOLA WINE DINNER
6 COURSES
PASSED HORS D’OEUVRES
BRUSCHETTA ALLA BARBABIETOLA - GRILLED ITALIAN BREAD TOPPED WITH ROASTED RED BEET WATERCRESS AND GOAT CHEESE
OSTRICA – BAKED OYSTERS WITH CRISPY PROSCIUTTO AND BROCCOLI RABE WITH A LEMON AIOLI
CROSTATA DI CASTAGNO – CHESTNUT AND PANCETTA TARTLET WITH CREAMY RICOTTA CHEESE
FRANCIS FORD COPPOLA, SOFIA ROSE´
SALAD
INSALATA RADICCHIO- THREE RADICCHIO VARIETIES WITH AN ANCHOVY DRESSING AND GRANA PADANO CHEESE
FRANCIS FORD COPPOLA, DIRECTORS CHARDONNAY 2008
APPETIZERS
CIOPPINO – LOBSTER, SHRIMP, MUSSELS, AND SCALLOPS SIMMERED IN A SPICY SAFFRON AND TOMATO BROTH
RUBICON ESTATES, EDIZIONE PENNINO ZINFANDEL 2006
PASTA COURSE
PAPPARDELLE BOLOGNESE – HOUSE MADE PAPPARDELLE IN A TRADITIONAL MEAT SAUCE OF BEEF AND VEAL WITH MIRE POIX, TOMATOES, AND PARMESAN
RUBICON ESTATES, CASK CABERNET 2005
MAIN COURSE
COSTOLETTA DI VITELLO – PAN SEARED FRENCHED VEAL CHOP FINISHED WITH SHITAKE MUSHROOMS, VEAL GLACE, TOMATO, AND FRESH HERBS. SERVED WITH BUTTERNUT SQUASH AND PISTACHIO RISOTTO, ROASTED CELERY ROOT AND SAUTÉED BABY SPINACH.
RUBICON ESTATES, RUBICON 2005
DESSERT TRIO
CROSTATA DI PIGNOLI- HONEY AND PINE NUT TART IN A SABLE CRUST
TORTA DI RISO- ARBORIO RICE TORTE WITH DRIED CRANBERRIES, GOLD RAISINS, AND SLIVERED ALMONDS
CANNOLI– TRADITIONAL CANNOLI SHELL FILLED WITH A SWEET RICOTTA FILLING, CHOCOLATE, CANDIED CITRON, AND AMARETTO
DUMANTE NUTS AND BERRIES
EXECUTIVE CHEF JOSHUA MOORE
SOUS CHEF JEREMIAH BROWN
SOMMELIER KERRY GARDNER