Palladio Restaurant • Charlottsville, VA
November 8th
at 6:00 pm (formal)
Aperitif
House Smoked Tuna Loin served
on Brioche Crustino with Crème Frainche & Fresh Chives
Classic Bagna Cauda served in Saffron Poached Rutabaga
Prosciutto wrapped Rosemary Grissini
Barboursville Vineyards, Brut,
n.v.
A.R. Enoble, Grand Cru, Millésime, Brut, 1990
Antipasto
Terrine of Diver Scallops
& Fresh Chervil served with a
Shaved Fennel Salad & Rucola Puree
Barboursville Vineyards, Viognier
Reserve, 2001
Gérard Weinzorn, Riesling, Alsace, 2001
Zuppa
Puree of Pumpkin Soup garnished with Crème Frainche & Pumpkin Seed Oil
Barboursville Vineyards,
Chardonnay Reserve, 2001
Chateau Ferrande, Graves, 2001
Primo
Piedmontese Style Plin filled with Oxtail served in a Rich Wine Broth
Barboursville Vineyards, Barbera
Reserve, 2001
Contessa-Di-Radda, Chianti Classico, 2000
Intermezzo
Campari & Orange Sorbet
Secondo
Venison Loin wrapped in House
Made Lamb Sausage served with a
Red Wine Juniper Berry Jus
Trio of Fall Vegetable Purees & Braised Chard
Barboursville Vineyards, Octagon,
Third Edition
Château Bourgneuf, Pomerol, 1985
Formaggi
Selection of Virginia Farmstead Cheese served with Moscato Grape Chutney
Barboursville Vineyards,
Malvaxia, n.v
Dolce
Souffléd Lemon Tart served with Barboursville Brut Sorbet & Candied Lemon
Barboursville Vineyards, Phileo.,
n.v.
Henriques & Henriques Madeira, Verdelho, 5 year
Created and Executed by:
Chef
Melissa Close
Host:
Luca
Pachina, Barboursville Vineyards
Maitre D΄:
Alessandro
Medici, Palladio Restaurant