Nick & Toni’s will host a special wine pairing dinner on
Thursday, February 23 beginning at 6:30 p.m. The “Italy: Top of the Boot” will feature a five course menu crafted by Chef Michael Zuckerman and Pastry Chef Kelsey Roden, paired with Italian wines chosen by Beverage Director Chimene Macnaughton. The cost is $150 per person, plus tax and gratuity, for the five-course dinner. Wines from the menu will be available with special event pricing pre-order directly through Jacques Franey of Domaine Franey on the night of the event. "The inspiration for this month's dinner came from an email exchange I've been having with the brilliant Friulian winemaker Giampaolo Venica. In talking about his latest project Dalia Maris- itself inspired by the whites of France's Northern Rhône valley where Giampaolo recently worked several harvests- Giampaolo shared with me his passion for and commitment to the indigenous whites of his native Friuli, and reading his extolling of their terroir, and his pure joy in describing these wines- I just had to take us all there- if only for one night."
For reservations go to http://bit.ly/3wRXAta. The menu, subject to change, is as follows:
ASSAGGINI
Grappa Cured Trout
Horseradish Crème Fraiche
Prosciutto San Daniele
Dates, Malga Cheese
Cotechino Plum Mostarda
Carte de Música
Grilled Octopus
Aged Balsamic
NEBBIOLO
METODO CLASSICO Luigi Giordano Barbaresco Brut Zero 2017
ANTIPASTI
Frico Fruilano
Potato, Montasio Cheese, Quail Eggs
PINOT GRIGIO
VIA ALPINA [GIAMPAOLO VENICA] Friuli 2021 [PRACT ORG]
PRIMI
Capesante Gratinate
Sea Scallops, Breadcrumbs, Parmigiano Reggiano
SAUVIGNON BLANC
VENICA & VENICA Ronco de Cero Collio 2021
SECONDI
Goulash Triestino
Braised Beef Short Rib
Creamy Polenta, Thumbelina Carrots
SPANNA
CASCINA PREZIOSA Castellengo 2019
DOLCE
Gubana
Dried Fruits, Pignoli
LIQUORE ALL’ALBICOCCA
JEAN-MARC ROULOT L’Abricot de Roulot NV
Gnocchi di Prunge alla Trieste
Prunes, Potato, Cinnamon
