Dine LA 1/21-2/3/12

Dine LA is back!

LUNCH

Three-Course Tasting Menu…22
Wine Tasting Pairing…18

To begin, choose from:

Vitello Tonnato - Roasted & Chilled Veal Carpaccio, Genoa Tuna-Caper Aioli,

Micro Rainbow Greens, Shaved Parmesan

Wine: Chiavennasca, Balgera

Crudo Cocktail - Fresh Salmon, Julienne Vegetables, Avocado Purée, Candied Citrus Peel

Wine: Prosecco Brut, La Fornarina

Insalata Mercato - Coleman’s Farm Organic Market Lettuce, Herbs & Edible Flowers, Market Raspberry Vinaigrette

Wine: Frascati, Fontana Candida ]

Vongole e Cozze - Manila Clams, New Zealand Black Mussels, White Wine- Garlic-Italian Parsley…add $2

Wine: La Segreta Meritage, La Planeta
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Followed by choice of:

Tortelli in Zuppa di Pesce - Meditteranean Striped Bass Tortelli,

Tomato Seafood Bouillabaise

Wine: Chianti Classico Riserva, Nozzole

Gnocchi al Ragu d'Agnello - Weiser Potato Gnocchi, All-Natural Lamb Ragú

Wine: Primitivo, Poggio Basso

Risotto di Barbabietole e Gorgonzola - Weiser Farm Red & Gold Beet Risotto,

Creamy Gorgonzola “Dolce Latte”
Wine: Meritage, Bridlewood

Branzino in Salsa d'Arancia - Striped Sea Bass, Market Naval Orange Reduction,

Sautéed Market Vegetables…add $4

Wine: Chardonnay, Ferrari Carano

Spezzatino di Pollo -Seauteed Chcken Tenders, ellow Bell Peppers, Red Onion,

Herb-White Wine Sauce, Polenta…add $3

Wine: Chianti Classico Riserva, Nozzole
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Finally a sweet choice of:

Tiramisú - Lady Fingers, Espresso, Mascarpone Cream, Cappuccino Sauce

Torta di Mele - Apple “Tart Tatin”, Caramel Sauce, Housemade Vanilla Gelato

Cannoli - Cannoli Shell, Ricotta Cream, Candied Orange, Blueberry Sauce

Wine: Moscato d’Asti, Michele Chiarlo “Nivole,” ‘10

DINNER

Three-Course Tasting Menu…34
Wine Tasting Pairing…18

To begin, choose from:

Crudo Cocktail -Fresh Salmon, Julienne Vegetables, Avocado Purée, Candied Citrus Peel

Wine: Prosecco Brut, La Fornarina

Tortellini in Brodo - Capon Chicken Tortellini, Chicken Consommé, Parmesan

Wine: Pinot Noir, Chalone

Melanzane alla Parmigiana - Baked Market Eggplant, Market Basil, Tomato Sauce, Mozzarella

Wine: Chianti Classico Riserva, Nozzole

Salmone Scozzese - Scottish Salmon Marinated in Spiced Wine Reduction with Market Pomegranate, Kabocha Squash “in Carpione”…add $2

Wine: Frascati, Fontana Candida

Prosciutto d'Agnello - Housemade Lamb Prosciutto, Baby Beets, Green Tea-Honey
Reduction…add $2

Wine: Chiavennasca, Balgera
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Followed by choice of:

Tortelli in Zuppa di Pesce - Mediterranean Seafood Tortelli, Tomato Seafood Bouillabaisse

Wine: Chianti Classico Riserva, Nozzole

Gnocchi al Ragu d'Agnello - Housemade Weiser Potato Gnocchi, All-Natural Lamb Ragú

Wine: Primitivo, Poggio Basso

Ravioli di Burrata in Boraggine - Creamy Burrata Ravioli, Market Borage Sauce

Wine: Chianti Classico Riserva, Nozzole

Salmone all’Aneto - Roasted Scottish Salmon, Dill Sauce, Market Vegetable Sauté…add $8

Wine: Chardonnay, Ferrari Carano

Biancostato di Manzo - Braised Beef Short Ribs, Fresh Oregano, Sautéed Broccolini, Potato “Williams” with Black Truffle...add $6

Wine: Barolo, Michele Chiarlo

Pancetta di Maiale - Kurobuta Pork Belly, Mustard Seed Braised Kabocho Squash, Winter Greens…add $8

Wine: Cabernet Sauvignon, Buehler
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Finally, a sweet choice of:

Tiramisú - Lady Fingers, Espresso, Mascarpone Cream, Cappuccino Sauce

Torta di Mele - Apple “Tart Tatin”, Caramel Sauce, Housemade Vanilla Gelato

Cannoli - Cannoli Shell, Ricotta Cream, Candied Orange, Blueberry Sauce

Wine: Moscato d’Asti, Michele Chiarlo “Nivole,” ‘10