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Suggestioni del Capo Cuoco, Feb. 10-12

Suggestioni del Capo Cuoco
(Chef’s Suggestions)

Thurs.-Sat., Feb. 10-12

Coscia di Quaglie Fritti in Agrodolce
Crisp fried Quail legs and thighs glazed
with a gastrique of caramelized onions,
toasted pine nuts, golden raisins,
bay leaf and champagne vinegar

Suggested wine:
Riff Pinot Grigio, Premium Mountain Fruit $7.75 gls

Filetto di Salmone con Granchio
Wood grilled salmon filet with lump crab
and shiitake mushrooms in a fresh lemon thyme
beurre blanc with rosemary roasted potatoes
and sautéed fresh spinach

Suggested wine:

Davis Bynum Chardonnay, Russian River Valley $12. gls

Filetto di Manzo con Fegato Grasso
Wood grilled Beef Tenderloin filet with grilled Foie Gras,
white truffle oil, 12 year old balsamic vinegar,
crisp fried shallots, roasted potato flan and haricot verts

Suggested wine:
Lucente Toscana, Outstanding rich, complex Super Tuscan $15. gls

Bistecca Grigliata
Lone Mountain Cattle Co. 16oz. Wagyu Ribeye grilled
with sea salt and black truffle butter
on a gratin of Gruyere cheese and roasted potatoes
(Lone Mountain cattle are 100% fullblood Wagyu
with direct lineage to the famed Kobe beef
of Japan graded 9 levels above USDA prime)

Suggested wine:
Produttori del Barbaresco Lanche Nebbiolo $12.50 gls

Sorry, no substitutions or split orders

One Comment Post a comment
  1. Love that Lone Mountain Wagyu!!

    February 15, 2011

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