RAO’S AT JAMES BEARD FOUNDATION 2009 – MENU

 

                                                    HORS D’OEUVRES:

 

BRUSCCHETTA AL CARCIOFO

Marinated artichokes on crostinis

 

CROSTINI DI FUNGHI E FONTINA

Champignon mushrooms Duxelles over Fontina Cheese cream

 

SALMONE E ENDIVE

Salmon mousse served in endives leaves topped with salmon roe

 

PROSCIUTTO E MELONE

Parma Prosciutto wrapped in Honeydew melon balls

 

Rao’s Prosecco – MV

Rao’s Chardonnay – Rao’s Cuvee – Napa Valley/strawberry Ridge 2007

 

                                                            ANTIPASTI

 

TERRINA MEDITERRANEA

Baked zucchini, eggplant, fresh tomato ,fresh mozzarella cheese and pesto sauce

 

INSALATA DI FAGIOLI

Lima beans, red onions, Albacore tunna and wild Arugula in Citronette

 

INSALATA TIEPIDA DI POLIPO

Octopuss, fava beans and boiled fingerling potatoes

 

Rao’s Chardonnay – Napa Valley/Strawberry Ridge 2007

 

                                                           PRIMI PIATTI

 

 

RISOTTO TERRA E MARE

Vialone rice, endives, radicchio and sautéed shrimp

 

GARGANELLI CON CAVOLO E PANCETTA

Fresh penne pasta, Brussels sprouts and bacon

 

RAO’S MEATBALLS

Traditional veal, beef and pork meatballs in Marinara sauce

 

Rao’s Barolo – Piedmont 2004

 

 

                                          SECONDI PIATTI E CONTORNI

 

VITELLO ALLA VALDOSTANA

Veal Loin stuffed with Fontina cheeseand Parma prosciutto, Porcini mushrooms ragu, fried polenta

 

DENTICE ALLA LIVORNESE

Red Snapper pan seared, cherry tomatoes, Gaeta olives, caper berries and fresh oregano

 

VERDURE ARROSTO

Roasted baby carrots, pearl onions, nouvelle potatoes, champignon mushrooms caps and fennel

 

Rao’s Cabernet Sauvignon – Rao’s Cuvee – California 2006

 

                                                                DOLCE

 

TORTA DI NOCCIOLINE

Peanut butter tart

 

MOUSSE PASSIONE

Passion fruit mousse

 

BISCOTTI

Variety of Italian Bicotti

 

Rao’s Amarone della Valpolicella Classico – Veneto 2004