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Suggestioni del Capocuoco

Suggestioni del Capo Cuoco
(Chef’s Suggestions)

March 31-April 2

Minestra di Ceci e Costine
Chickpea soup with pork
spare rib meat and pecorino Romano

Suggested wine:
Castello Montauto Vernaccia di San Gimignano
Traditional Tuscan!
7.50 gls / 29 btl.

Medaglione di Manzo con Salto di Porcini
Wood grilled Beef Tenderloin medallions
with porcini mushroom, Gruyere cheese risotto
Cake, seared foie gras, 12 year old
balsamic vinegar and white truffle oil

Suggested wine:
Lucente Toscana
complex Super Tuscan blend of Merlot,
Sangiovese and Cabernet
$15. gls / $59. btl

Trota alla Primavera
Wood grilled Rainbow Trout with asparagus,
fresh peas, carrots, marinated
Artichoke hearts and baby sunburst
squash in a roasted
Garlic, sun dried tomato vinaigrette

Suggested wine:
Benzinger Sauvignon Blanc
Citrus and tropical flavors, Sustainably Farmed!
$9 gls. / $36 btl.

Bistecca Grigliata
Wood grilled Lone Mountain Cattle Co. 16oz.
Wagyu Ribeye with rosemary infused
veal demiglace, rosemary roasted potatoes
and sautéed fresh spinach
(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:
Newton unfiltered Cabernet Sauvignon ’07
$15. Gls / $59. btl
Truly outstanding Napa Valley Cab

Sorry, no substitutions or split orders

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