Ed Erickson Our first dinner of the 2014-2015 year brought us to the wonderful neighborhood Italian restaurant A Tavola.
The Menu
VERDURE
Selection of grilled, marinated, and roasted vegetables and grilled, marinated portobello mushrooms with house made focaccia
Traditional Italian antipasti of vegetables and mushrooms served with house made focaccia.
ANTIPASTI
Arugula salad with prosciutto, walnuts and balsamic
A classic Italian pairing of salty prosciutto with peppery arugula.
PASTA
House made gnocchi in lamb ragù
A Tavola’s signature gnocchi served with a sangiovese-braised lamb and san marzano tomato ragù.
SECONDI
Braised short rib over saffron risotto
Sangiovese-braised beef short rib served over risotto milanese with a horseradish gremolata.
DOLCE
Torta di mele
Seasonal apple torte dessert.
The Wine
NV Perrier Jouet Brut Champagne Epernay, France
Pinot Noir/Chardonnay blend.
2013 Arneis – Bruno Giacosa – Neive, Italy (Piedmont)
Known for their Barolo and Barbaresco they also produce excellent white wines.
1996 Rumcot Elio Grasso Barolo – Nebbiolo
Fermented in stainless steel tanks the wine is aged in French oak barrels. 18-24 months
1997 Poliziano Vino Nobile di Montepulciano Vigna Asinone – Sangiovese
Fermented in stainless steel then aged 16 – 18 months in French oak.
2007 Donnhoff Riesling Spatlese Felsenturmcen Nahe
Classified as one of the ‘Great Growths’ of dry Riesling. Vinified & aged in stainless-steel and German oak fuders.
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