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tuscany our through washington state universitymenu

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tuscan cuisine encompasses the idea of fresh and seasonal ingredients based on our tours through tuscany we have chosen to showcase the seasonal flavors from each of our experiences tonight we will be matching wines based on tuscan tradition starting with prossecco the bubbles and the effervescence will match well with the lightness and flavor of the apertivo through the primo as we lead into the summer season in tuscany sangiovese is considered the king of the red berry grapes so we will pair a chianti with secondo and for dessert we will finish with a nice glass of muffato wine aperitivo crostini con carciofi caprino e pomodorini confit calamari fritti nel cono di carta prosciutto toscano e melone crostini with artichokes goat cheese and confit tomatoes fried calamari in paper cones tuscan prosciutto and melon wine prosecco andreola kitchen brigade head chef amber holloway aperitivo bryn smick danielle gilbertson taylor alderete nicole atkinson and karalyn bullard antipasto lily galgan and laura spain primo brian gruber and joshua brunk secondo jessica tourtillotte and isaiah adona pre-dessert roxanne swank and brian mc guire dessert sarah montgomery jennell lottinville front of the house restaurant manager cailan mosely wine service ben smith christopher stowe servers bryn smick danielle gilbertson taylor alderete nicole atkinson karalyn bullard a special thanks to executive chef andrea trapani pastry chef simone de castro enologist livia le divelec chef martino borzoni somellier massimo coppetti restaurant manager paul salmeri and executive chef jamie callison

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crespella di asparagi e ricotta di pecora con pomodoro fresco e croccante di parmigiano asparagus and sheep milk ricotta with fresh tomato sauce and parmesan wafers wine prosecco andreola antipasto primo tuscany our through menu developed by the students of washington state university sella d agnello ai mirtilli purea di sedano rapa taccole e carote glassate saddle of lamb with blueberries celerac pureè glazed taccole beans and carrots wine chianti colli fiorentini castello di volognano secondo gnocchi di patate di cetica al pesto cetica potato gnocchi with pesto wine prosecco andreola sorbetto di ciliege al sangiovese cherry sorbet with sangiovese wine wine chianti colli fiorentini castello di volognano pre-dessert dessert macaron al timo e limone gel di albicocca thyme and lemon macaron apricot gel wine muffato della sala castello della sala

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www.ganzoflorence.com

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