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Sicilian Wine Dinner
"Featuring Food and Wine of Italy"
Thursday, December 4th, 2008
6:30pm
Join us at Bella Vino Italian Steakhouse for an evening of Great Food and Great Wine. Chef Steve Thomas and his Staff are teaming up with Sommelier Susan Hudanich to bring you A Wine Tasting Dinner featuring Food and Wines from Italy.
Reservations are limited to 80 People. To make reservations, call 570-602-8700 or Email your request to mlatona5@aol.com or ppsmith622@aol.com.
Menu for the evening:
Involtini DiVetello, Veal Cutlet Stuffed with Parmesan Cheese, Herbs and Breadcrumbs Rolled and Roasted, Sliced and Served with Mixed Greens, Tossed with Dried Cranberries, Candied Pecans, Shaved Fennel and Crumbled Blue Cheese laced with a Blood Orange Vinegarette.
Sommelier's Pick:
Candido DiSicilia Inzolia 2007
Sommelier's Pick:
Ciopinno: Sicilian Seafood Soup
Cantele Chardonay
Swordfish Stemperala, Grilled Sworfish topped with Spicy Tomato Ragu seasoned with Bell Pepper, Sicilian Olives, Capers, Herbs and Eggplant. Finished with Extra Virgin Olive Oil.
Sommelier's Pick:
Castel Vero Barbera d'Asti
Cannoli with Vanilla and Pistachio Cream
Sommelier's Pick: Nivole Moscato d'Asti
$65.00 per person
does not include tax or gratuity
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HAPPY HOUR
Food and Drink Specials
Mon. - Sat.
5pm - 7pm
Antipasto $7.00
w/ Italian Specialties
Fried Calamari $6.00
With Spicy Pomadora Sauce
14 oz. NY Strip $16.00
With Fries
Domestic Bottled Beer $2.00
Import Bottled Beer $3.00
House Wine $5.00
Martini's $6.00
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LATE NIGHT MENU
SERVED THUR., FRI. & SAT. 11pm - 1am
'BIG JOHN'S STEAK HOUSE BURGER'. KOBE BEEF, HAND FORMED, SERVED WITH OUR VERY OWN CHIPOTLE BARBECUE SAUCE, HONEY BACON, HEIRLOOM TOMATO AND BLUE CHEESE DIPPER.
PORTOFINO STEAMED MIDDLE NECK CLAMS WITH SHAVED GARLIC, SWEET CHARDONNAY AND LEMON INFUSED BUTTER.
CLASSIC JUMBO LUMP AND STONE CRAB COCKTAIL WITH A BLOODY MARY COCKTAIL SAUCE, GREEN GODDESS & COGNAC STONE GROUND MUSTARD.
ITALIAN SWEET SAUSAGE AND BELL PEPPER STUFFED BABY PORTOBELLA MUSHROOM WITH A ROASTED TOMATO BUTTER.
'THE SOPRANO' FINE ITALIAN MEATS WITH A SPLASH OF FRENCH DIJON, GRILLED ON HOMEMADE PEPPERONI AND CHEDDAR BREAD.
PRIME RIB GRINDER. SHAVED PRIME RIB WITH FONTINA CHEESE AND ROSEMARY DIPPING SAUCE.
'THE WEDGE' HAND SELECTED CRISP ICEBERG LETTUCE SERVED WITH HEIRLOOM TOMATO, SEEDLESS CUCUMBER, SHAVED SWEET RED MAUI ONIONS AND BLACK PEPPER SPIKED BACON WITH BLUE CHEESE RANCH DRESSING. |
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