Pasta 12/28/16

By January 9, 20172017, Experimental

We thought it would be really fun to explore one of the worlds most favorite foods, and play with making some styles of pasta that we don’t traditionally use at the painted lady. Another aspect of the experiment is to a pasta tasting menu, not uncommon, but to keep it from getting heavy or overly burdensome. To emphasize diversity in flavors and textures and not overwhelm the palate.

~Allen Routt, Owner & Chef

PASTA- MENU

Canapes

Terrine of Dual Flavored Pastas
Duck Confit, Foie Gras, Perigord Truffles

Ciabatta Gnocchi
Roasted Pork Broth, Collard Greens, Cippolinis, Pesto

Hand Rolled Orecchiette
Homemade Italian Sausage, Rapini, Garlic, Olive Oil

Lobster Gratin
House Made Penne Pasta, Gruyere

Pork Cheek Ragout
Chevre Girelle

Ricotta & Golden Raisin Gnudi
Honey Rosemary Ice Cream, Tomato Pear Chutney

Mignardises

Ricotta & Golden Raisin Gnudi

January 8, 2017

Lobster Gratin

January 8, 2017

Terrine of Dual Flavored Pastas

January 8, 2017

Wine Pairings

January 8, 2017

Ciabatta Gnocchi

January 8, 2017

Pork Cheek Ragu

January 8, 2017

Hand Rolled Orecchiette

January 8, 2017

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