This week’s specials include Chef Harvey’s INCREDIBLE Tagliatelle Bolognese…

Antipasti

Pancia di Maiale
Slow roasted Kurobuta pork belly with blackberry-juniper
gastrique and braised Tuscan kale

 Antipasto Toscano
Pecorino Grand Cru (aged sheep’s milk cheese), apricot-rosemary
conserve, prosciutto and fresh Anjou pear

Primi Piatti

Tagliatelle Bolognese
Fresh pasta with traditional meat sauce of Bologna
garnished with Grana Padano

Ribolitta
Tuscan kale, white bean, stewed tomato and
pancetta soup over grilled croutons

Secondi Piatti

Petto di Pollo in Crosta di Noci
Walnut crusted chicken breast with
wild mushroom sage cream sauce,
rosemary roasted potatoes and sautéed spinach

Bistecca Grigliata con Patate Fritti
Wood grilled 8oz. Angus Flat Iron steak
with roasted onion-balsamic butter and crisp potatoes
with Parmesan and cracked red chili

Sorry no substitutions or split orders

Owner Stan Adams and Chef Harvey Harris are proud to announce that Siena Ristorante Toscana will be hosting a Ravenswood wine dinner with California wine expert Stuart Henry on Thursday February 16.

Click here for the menu and wines.

The Ravenswood winery is one of California’s oldest and most historic and many refer to their celebrated Zinfandel as “the original Zin” of California: the legendary winery is credited with having introduced Americans to the big, bold, fruity, concentrated style of Zinfandel that we have come to love. As their winery’s motto goes, no wimpy wines!

And while the caliber of these wines is due in no small part to the use of small cask aging in the winery, it’s the winery’s “old vine” vineyards that give the winemaker the raw material needed to make such distinctive wines.

As you can see in the photo, many of their vines are still “head trained.” In other words, their not trained on trellises. The “natural” vine training system helps the plants to make fewer but much more concentrated berries. That’s the secret behind the classic and inimitable style of these famous wines.

The flight of wines for the dinner include the following rare and nearly impossible to find wines in Texas:

‘07 Old Hill Zinfandel*
Organic and dry farmed, Old Hill is said to be the oldest vineyard
in Sonoma and produced Sonoma’s first zinfandel in 1862

‘08 Icon Mixed Blacks*
Ravenswood’s most limited release, from very old vineyards and aged 20 months in French oak. 37% Zinfandel, 36% Petite Sirah, 24% Carignane and 3% Alicante Bouschet

*Special arrangements have been made to bring in these last two wines that have limited distribution.

Don’t miss this rare opportunity: call (512) 349-7667 to reserve.

Antipasti

Pere e Pecorino Toscana
Fresh pear with Tuscan salami, pecorino Grand Cru
and black truffle honey mustard

 Insalata Caterina
Grilled white asparagus, cherry tomatoes, fresh mozzarella and
Balsamic roasted portabello mushrooms in balsamic vinaigrette

Primi Piatti

Penne con Salsicce e Cavoletti
Penne pasta with sausage, charred brussel sprouts, garlic,
extra virgin olive oil and pecorino Romano

Ribolitta
Tuscan kale, white bean, stewed tomato and
pancetta soup over grilled croutons

Secondi Piatti

Medaglione di Maiale
Wood grilled pork tenderloin medallions with blackcurrant-juniper
gastrique, rosemary roasted potatoes and braised Tuscan kale

Salmone con Finocchio Grigliata
Wood grilled Salmon with grilled fennel, Sambuca beurre blanc
on sautéed spinach and roasted potatoes

Sorry no substitutions or split orders

This week’s specials include Chef Harvey’s “Trio di Medaglione”: Wood grilled medallions of South Texas Nilgai Antelope, Black Buck Antelope and grass fed, Angus beef tenderloin with a blackcurrant-juniper demiglace and roasted potato sformatino.

His suggested wine pairing for this dish is one of the most popular wines here at Siena, Lucente by Robert Mondavi and the Marchesi di Frescobaldi: Barrel aged, rich full body blend of Sangiovese, Cabernet, grown in the same vineyards where the Frescobaldi family makes its legendary Brunello di Montalcino ($15. gls. / $59. btl).

Note the fine marbling (i.e., the way the veins of fat run through the steak).

Antipasti

Salami e Pecorino Toscana
Tuscan salami with pecorino Grand Cru,
Peperoncino and olives (not pitted)

 Insalata di Campo
Assorted young greens with red wine vinaigrette

Primi Piatti

Tagliatelle Bolognese
Fresh pasta with traditional meat sauce of Bologna
garnished with Grana Padano

Ribolitta
Tuscan kale, white bean, stewed tomato
and pancetta soup over grilled croutons

Secondi Piatti

Medaglione di Capriolo
Wood grilled Nilgai Antelope medallions with blackberry-juniper demiglace, rosemary roasted potatoes and braised Tuscan kale

Ricciola Grigliata
Wood grilled Amberjack with lump crab, capers, oregano and garlic in lemon beurre blanc on sautéed spinach and roasted potatoes

Sorry no substitutions or split orders

The Tuscan farmhouse setting at Siena Ristorante Toscana is the ideal setting for a romantic dinner for two, warmed by the restaurant’s classic Italian fireplace…

Click here for our 2012 Valetine’s Day Menu!

The name Riff means “reef” in German and it refers to the fact that the Alpine valley where the grapes for this wine are grown was once a seabed.

It’s the nature of the ancient subsoil there that gives this Pinot Grigio its wonderful mineral character. Indeed, one of the things that we love about this wine is that it marries the classic freshness and fruit flavors of great Italian Pinot Grigio with minerality and bright acidity, an ideal combination to create one of the world’s greatest food-friendly wines.

If you like Pinot Grigio, come check out the Riff: we think that you’ll love the complexity and structure of this wine.

Chef Harvey is pairing it today and tomorrow with his Sarde in Dolceforte: Fried, fresh Sardine filets with a sweet and sour sauce of caramelized onions, cracked red chili, currants, vinegar, and toasted pine nuts.

Click here for today’s and tomorrow’s specials!