Our Sunday night Prime Rib Supper is designed to deliver good, solid comfort food for nurture both the flesh and the spirit. We slow-roast our herb-crusted prime rib for hours, and serve it sliced thick with a rich beef jus reduction and crispy steak fries, fresh salad, rosemary focaccia and our Tuscan tiramisu. We are also offering three tiers of wine that go beautifully with supper. Enjoy!
Food experiences leave lasting memories. Today we are exposed to numerous cuisines and tastes, but that wasn't always the case in America. What memory do you have of tasting an "exotic" food for the first time that captivated you and exploded your taste buds in a completely new way? In this week's menu, I remember my own taste bud "explosions" as I tasted some of Tuscany's simple yet powerful flavors in the country-side table of Trattoria i Ricchi, in the small town of Cercina overlooking Florence.
Antinori Peppoli Chianti Classico 2016, Tuscany. The Antinori family are descended from the earliest known wine making family in the world! Chianti is where it all began back in 1390, and they have been making wines in Tuscany for 26 generations! This week’s feature is a terrific wine, at a reasonable price point, that gives you an authentic albeit contemporary taste of Tuscany... it reflects the best qualities of this classic vintage with bright cherry and strawberry flavors and beautiful scents of Tuscany in the glass!
This will certainly be a different kind of holiday for most of us, away from family and friends. It would be my pleasure for you to join my community table for an unforgetable Easter Feast. I have created a 4+ course menu of seasonal specialties and customer favorites. We will even include an Italian Easter surprise that will delight that child in all of us!
"È primavera svegliatevi bambine…'Tis springtime, wake up young maidens."
This is the quintessential Florentine ballad announcing the arrival of spring. The Tuscan countryside is waking up and the fields are a bright yellow, covered in wild "tromboncini" daffodils.
This week's menu highlights the ingredients that are beginning to arrive at local markets.
