Transcript RDL Dinner Menu December 2015

Bar Del Lago Vini Alla Spina ~~
Wine on Draft
Wine by the glass
Bollicine ~~ Sparkling
Half 9 / Full 18
Rosso and Bianco
Carafe
Le Colture,
Colture “Sylvoz”, Prosecco, Treviso, Veneto,
Non-Vintage
10
Aperitivi ~~ Cocktails
13.00
Rotari,
otari “Flavio”, Metodo Classico, Brut, Riserva,
Trento Trentino, 2006
15
Aperol, Prosecco, Soda
Ca’ Montanari,
Montanari Lambrusco di Modena, Secco,
“Opera 02”, Emilia-Romagna, 2014
12
Contadi Castaldi, Rosé, Brut, Franciacorta,
Lombardia, Non-Vintage
13
Palladino,
Palladino Moscato d’Asti, Piemonte, 2014
14
Vermentino,
Vermentino Marchesi de’ Frescobaldi, “Massovivo
13
Averna Amaro, Ri(1) Rye Whiskey,
Sweet Vermouth
Beers
Birre Alla Spina ~~ Draft Beer
s
12
7.75
Birra Moretti & Birra Moretti “La Rossa”
European Pale Lager
11
Chardonnay,
Chardonnay Tenute del Cabreo, “La Pietra”,
Toscana, 2013
17
Red
Rossi ~~ R
ed
Pinot Nero,
Nero Castelfeder, “Glener”,
14
Corvina,
Corvina Lenotti, Valpolicella, Classico,
Doppelbock / Doppio Malto
Beers
Birre ~~ Bottled Beer
s
Coors Light
6.75
Odell IPA
Mass Transit 7.75
Laughing Lab
Bud Light
6.75
Fat Tire
Budweiser
6.75
Stella Artois
Miller Lite
6.75
Non-Alcoholic Clausthauler 6.75
7.75
7.75
7.75
7.75
Birre Italiano ~~ Bottled ~~ 7.75
11
Barbera d’Asti, Michele Chiarlo, “Le Orme”,
Piemonte, 2012
Maker’s Mark Bourbon Whiskey,
Grand Marnier, Chai Tea, Cinnamon
16
Colli Martani, Umbria, 2013
Veneto, 2014
NEGRONI
AVERNA MANHATTAN
Greche
Grechet
hetto,
to Arnaldo-Caprai, “Grecante”,
Südtirol / Alto Adige, 2013
Tanqueray No. 10 Gin, Crème de Cassis, Luxardo
Maraschino Liqueur, Fresh Squeezed Lemon
Juice, Lavender
14
Pinot Grigio,
Grigio Kaltern Caldaro,
Südtirol / Alto Adige, 2014
Limoncello, Ramazzotti Amaro, Orange Juice,
Oregano
LA SERENISSIMA
Sauvignon
Sauvignon Blanc, Tenuta San Leonardo, “Vette”,
Vigneti delle Dolomiti, Trentino, 2014
AMALFI TO MILANO
15
Riesling, Kuenhof, “Kaiton”, Eisacktaler,
Südtirol, 2014
Brandy, Fresh Squeezed Lemon Juice,
Valpolicella Wine
Tanqueray Gin, Campari, Sweet Vermouth
Verdicchio di Matellica, Collestefano,
Le Marche, 2014
DEL LAGO SOUR
VOLARE
ianchi
White
Bianc
hi ~~ W
hite
Ammiraglia”, Toscana, 2014
APEROL SPRITZ
10
Birra Peroni “Nastro Azzurro” Lager
Birra Menabrea Lager
Birra Menabrea Amber
Gropello,
Gropello San Giovanni, “Il Valtènesi”, Valtènesi,
Lombardia, 2013
12
Non--Alcoholic Specialties ~~
Non
6.50
Sangiovese,
Sangiovese Poggerino, Chianti Classico,
Toscana, 2012
15
Fresh Lemon & Lime Juice, Sparkling with
Lavender Sugar Rim
Cabernet / Merlot,
Merlot Tenuta Argentiera,
“Villa Donoratico”, Bolgheri Rosso, Toscana, 2012
Limonata
17
Virgin Bellini
Peach Purée, Grenadine, Sprite
Italian Cream Soda
A Refreshingly Delicious Drink of Torani Syrup,
Soda Water, ½ and ½ (Cherry, Raspberry,
Strawberry, Vanilla)
ANTIPASTI MISTI
15
Chef Selection of Antipasti, Formaggi & Salumi
ANTIPASTI
Burrata, Pine Cone Syrup, olives, raisins 11
Charred Octopus’ Fregola,
Artichoke & Lemon
12
Marinated Beets, Hazelnuts
Ricotta Salata
7
Minestrone Alla Genovese Borlotti Bean,
Swiss Chard, Pesto
9
Crostini Misti ~ Chicken Liver pate,
Pancetta & Ricotta, Verdure Agrodolce
Tuscan Kale, Garlic, Cannellini Beans
Bread Crumbs
9
10
Lettuces & Herbs, Olivewood Balsamico 10
Sicilian caponata, Artichoke, Celery,
Capers, Olives, Raisin, Egg
11
Celery, fennel, pear, pecorino, walnut
Vitello Tonnato
Veal & Tuna Caper Sauce
9
14
Meet our producers…
Pio Tosini has been producing Prosciutto di Parma in the
town of Langhirano in the heart of the Parma River
Valley since 1905 when Ferrante Tosini started his
business curing pork. It is still a family business, carried
on by his great, great grandson, Giovanni. It is of
exceptional quality and we consider it to be the best
Prosciutto di Parma produced today.
Parmigiano Reggiano Valserena has been produced by
the Serra family in Emilia Romagna for 15 years. They
raise 200 Bruna Alpina brown cows which produce a
low yield, rich milk. There are only four brown cow
producers of Parmigiano and the Serra family produces
less than 8 wheels per day. They age the cheese for a
minimum of 24 months to gain their trademark sweet,
delicate cheese, with a golden yellow color.
FORMAGGI
Formaggi
Formaggi Misti (Chef Selection of 3 Cheeses)
17
Parmigiano Reggiano Valserena
Cow Milk Emilia Romagna
11
Fontina, Cow Milk, DOP, Valle d’Aosta
9
Robiola Bosina, Mixed Milk
Piemonte
9
Gorgonzola Dolce, Cow Milk, DOP
Lombardia
7
Taleggio, Cow Milk, Lombardia
7
Pecorino Riserva, Sheep Milk, DOP
Tuscana
9
SALUMI
Salumi Misti (Chef Selection of 3 Meats)
15
Prosciutto di Parma Pio Tosini
Langhirano
8
Guanciale Affumicato
7
Salame Rosa
6
Salame Nostrano
7
Bresaola
9
Prosciutto Cotto
8
Pancetta Affumicato
7
PIZZE
Prosciutto Cotto, Caciocavallo Cheese,
Peppers
14
Tomato Sauce, Basil, Mozzarella
13
House Sausage, Charred Peppers,
Fontina Cheese
14
Marinated Mushrooms, Ricotta
Roasted Garlic, Oregano
14
Salame, Artichoke, Arugula,
Smoked Ricotta
14
Prosciutto Di Parma, Oregano, Ricotta
15
Bertagni cheeses are hand made in the Alta Garfagnana
region of Tuscany by the father and son team of Bruno
and Verano Bertagni. They source milk from 17 small
farms in the area to produce the most exquisite sheep’s
milk pecorino cheeses.
Acetaia Cattani is a fourth generation family owned
balsamic producer in Modena, Italy. They have an
unbridled passion for producing balsamic in the
Modenese tradition, with sweet indigenous grapes from
their own vineyard in the local hillside.
Castello di Ama produces a lively, peppery olive oil in a
small hamlet nestled among gentle Tuscan hills, in the
Chianti Classico region. It is of exceptional quality and
adds a unique finish to cuisine.
Emanuela Perenzin operates the historical fourth
generation Perenzin Latteria in Bagnolo di San Pietro di
Feletto in the northern Italian region of Veneto.
Emanuela buys incomparable cow, goat & buffalo milks
from small farms in the region to produce award
winning cheeses, including Caciottona di Capra in Foglie
di Noce, a goats milk cheese seasoned in walnut leaves
revealing a strong & spicy flavor during the six month
aging process.
Our Broadmoor Estate Grown Farms
will harvest much of Ristorante Del
Del
Lago’s
Lago’s herbs, vegetables
and produce
Capocuoco
Direttore Di Ristorante
Justin Miller
Monique West
PRIMI PIATTI
Spaghetti
Cacio & Pepe, Roman Style Cheese & Pepper
Pomodoro, Classic Tomato Sauce
Amatriciana, Smoked Pork, Cheese, Tomato Sauce
13
12
13
Chestnut Tortellini in Brodo
13
Mortadella and Pancetta, Parmigiano, Broth
Linguine In Rosso, Clams,
Mussels & Bottarga
White Wine, Garlic, Lemon, Parsley
Welcome to Ristorante Del Lago
We are excited to have you join us at Ristorante Del
Lago. Designed by Adam D. Tihany and inspired by the
beautiful villas of Lake Como. Ristorante Del Lago
translated to “Restaurant of the Lake” is a combination
of architectural expertise, authentic regional Italian
Cuisine, delicious Italian wines and cocktails, embraced
in a fun and an inviting atmosphere.
Let us guide you through a dining experience and
imagine yourself in Italy.
Experience our menu…
We encourage you to begin your meal with a selection
of antipasti to share at the table. We then recommend
two to three courses per guest, as our portions are
designed to allow you to sample more variety from our
kitchen.
Compliment your meal with wine. Our extensive
regional wine list will provide a selection of varietals to
perfectly complement the Italian Cuisine.
Be sure to save room for our dessert selection. From
traditional tiramisu to house made Gelato. And of
course in true Italian fashion a cordial selection to finish
the meal.
14
Our Lasagne
Classic Tomato Sauce, Beef
Ricotta, Parmigiano
15
Canestri alla Carbonara
Country Pasta, Pecorino, Cured Pork
14
Pici Con Ragu Di Cinghiale
Braised Wild Boar, Tuscan Pici Pasta
14
SECONDI PIATTI
Tuscan Wood Fired Pork Chop
Treviso, Hazelnut, Garlic & Rosemary
27
Pollo Arrosto
½ Chicken, Potatoes, Salsa Verde
Whole Chicken, For Two
20
36
Piedmont Barolo Braised Lamb &
Borlotti Beans
22
Roman Meatballs
Smoked Ricotta, Buckwheat Polenta
18
Calamari Ripieni Arrabbiata
Black Rice, House Sausage, Spicy Broth
22
Venetian Cod & green Lentils
Poached Cod, Stewed Lentils
25
House Made Italian Sausages
Brussels Sprouts, Lemon
18
CONTORNI
8 each
Roasted Cauliflower, Capers
Radicchio agro Dolce
Buon Appetito!
Roasted Fall Vegetables
Brussels sprouts, Lemon
Fire Roasted Potatoes, Rosemary
Carrots, Honey, Mint
TASTE OF DEL LAGO ~
Chefs Selection ~ Family Style
$78 per person