Dining • Culinary Shop
EVOO Cooking School

AUGUST MENU WITH WINES AND RECIPE LINKS

Wine: Viberti 2016 Langhe Nebbiolo
Pansoti (Ligurian) ravioli stuffed with chard, spinach, mustard greens, ricotta & Caprine (goat) cheese; with walnut bread sauce or pesto; sautéed greens with shallot, garlic and roasted mushrooms

Wine: Lujon 2014 Spofford Station Syrah
Sicilian” arancini with saffron fried ceci sauce, topped with sautéed red rock fish & garlic lemon aioli;
Baby
frisee salad with maple balsamic vinaigrette

Wine: Sineann 2016 Cabernet Franc
Summer backyard marinated-grilled flat iron steak; gratin tomato focaccia; Watermelon onion salad with Feta

Coffee: Caffe Umbria Mezzanotte Decaf;
or Nespresso espresso shot
Cornmeal blueberry honey cake (GF) cast iron plums and brandy butter sauce; whipped cream; blueberry berry sorbet; almond clusters

PICTURED BELOW: left: third course with marinated wood fired flat iron steak;  center: 2nd course arancini stuffed with peas; right comes with rockfish: right: dessert in cast iron-honey corncake with blueberries; with brown sugar butter brandied PLUMS!