Saturday, May 16, 2015

A dinner at Spinasse Restaurant in Seattle


Apperitivo


2010 Borgo Maragliano - Blanc de Blancs

Baked Shigoku oysters with sea beans on aromatic salt



Vino Blanco 

2013 Vietti Roero Arneis

Antipasti 

Local spot prawns and roe with scrambled eggs 
and spring chives

Pio Tosini 14 month aged prosciutto with apples
Mixed baby lettuces with chives and hazelnut vinaigrette
Fennel salad with prosciutto cotto, green beans, arugula & fennel pollen mayonnaise
Pan Roasted asparagus with king salmon, croutons & salmon roe

Primi Piatti (Pasta & Risotto)

House-made tajarin 2 ways: with butter & sage and with Bolognese

English pea risotto with prosciutto di Parma

Lamb sausage stuffed ravioli with favas and pecorino


Piatti Secondi


Pan-seared Alaskan halibut with salsa povera of leeks and ramps

Vino Rosso

2007 San Fereolo Dolcetto di Dogliani

Milk-braised chicken with roasted baby artichokes

Braised beef short ribs with roasted morels and crushed English peas

Dolci e Digestivi

 Chocolate pudding with caramel, amaretti cookies and almond cream

Castellare di Castellina grappa



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