Throwdown

About a year I ago I was challenged to plan a very special meal - let's call it a menu throwdown. Mind you, this was a few weeks after I had just had an exquisite - albeit expensive - meal at B & B Ristorante, Mario Batali's wonderful establishment in The Venetian in Las Vegas. What follows is what I came up with at that time. It was one of my earliest posts to this blog and a yummy favorite. It's also in keeping with the challenge theme I was given this week to repeat a favorite post.

Enjoy.

TGB   

Aperitivo
  Bellinis: Prosecco with white peach purée
    Made with Nino Franco “Primo Franco” Prosecco

Amuse bouche
  Roasted Asparagus Tip in a Parmesano Reggiano curl
    garnished with a sliver of roasted red pepper
    and a drizzle of extra-virgin olive oil

Acqua
  S. Pelligrino or Acqua Panna

Pane

  Pane di Altamura with extra-virgin
    olive oil and balsamic vinegar

Vino
  Amarone della Valpolicella - Stefano Accordini "Il Fornetto"

Antipasto
  Apricots wrapped in Prosciutto di Parma with black cracked pepper

Intermezzo
  Sorbetto di Pompelmo e Menta (Grapefruit and Mint)

Primo piatto
  Roasted Butternut Squash and Goat's Cheese Cannelloni
   sprinkled with chopped rosemary and Parmesano Reggiano

Intermezzo
  Sorbetto di Pompelmo e Menta

Secondo piatto
  Rosemary Polenta Stuffed Heirloom Tomato & Portobello Mushroom
    with Shaved Parmesano Reggiano and with a sprig of Rosemary

Contorno
  Arugula Salad
    with Shaved Parmesano Reggiano and Balsamic Vinaigrette

Intermezzo
  Caravella Limoncello 64

Piatto di Cinque Formaggi
  Mozzarella di Bufala
  Roccolo
  Toma Piedmontese,
  Grana Padano
  Gorgonzola Naturale
  Served with a selection of olives and baguette slices

Intermezzo

  Sorbetto Lampone-Cabernet
  (Raspberry-Cabernet)

Dolce
  Zabaglione con Lamponi

Caffè
  LavAzza Tierra! Fair Trade Espresso

Assortiti Frutta Fresca e Noci

Digestivo
  Jacopo Poli Grappa Amorasa di Torcolata

Th