La Vigilia di Natale
"The Feast of Seven Fishes"
Wednesday, December 17th, 2014

Chef Abraham Risho & Guest Chef Ray Risho
 $100 per person
Event includes: Eight Course Holiday Dinner, Gratuities & Fine Wines

Chef’s Notes:

Feast days have always taken a prominent role in the global cuisine of religious societies. This Feast represents the culmination of the Advent fast in Italian culture dating back to the 7^th century. The Feast, traditionally served on Christmas Eve before midnight mass, represents the seven sacraments. Most often geographical, this evening's feast is regional in character.

This feast will consist of seven seafood courses and a final dessert course, each paired with fine Italian wine.

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The Feast of Seven Fishes, 2014
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Cozze al Pomodoro - Campania
Fresh Penn Cove mussels steamed in tomatoes, chilies & white wine; 
finished over crusty bread with parsley & lemon
Wine: Grecco/Malvasia, Statti, Lamezia, Campania, Italy 

Cannellini con Scampi - Marche
  Large gulf shrimp cooked in hot rock salt, served over a warm cannellini bean salad tossed with black kale & drizzled with sweet Saba dressing
Wine: Verdicchio Classico Superiore, Podium, Garofoli, Marche, Italy 

Gnocchi con Granzeola - Lombardy
Spinach-infused potato dumplings sautéed with lump crabmeat 
& gorgonzola cream sauce; finished with fresh pomegranate
Wine: Vernaccia, Fontaleoni, Vernaccia di San Gimignano, Sienna, Tuscany, Italy

Tonno Carpaccio - Sardinia
Thinly sliced yellow fin tuna topped with a thin layer of Italian salsa verde
of fresh herbs, capers & white anchovies; drizzled with extra virgin olive oil
& fresh cracked pepper 
Wine: Frappato, Centonze, Sicily 

Seppie Ripiene - Sicily
Squid filled with a sweet & savory stuffing of fresh herbs, pine nuts, anchovies, currants & rice, braised in white wine
Wine: Nero d'Avola/Frappato, Planeta, Cerasuolo di Vittoria, Sicily

Burrida alla Genovese - Liguria
Mahi, calamari & clams slow-simmered with carrot, celery, 
leeks, potatoes & tomatoes with pine nuts, 
white wine & basil; served with Parmesan baked bread
Wine: Galiopo, Ciro Librandi, Duca San Felice, Calabria, Italy

Risotto con Pesce Spada - Calabria
Seared Swordfish wrapped with house-cured pancetta, together marinated in olive oil & fennel seed; served over basil-infused risotto topped plum mustarde
Wine: Carignano Riserva, 2008, Terre Rare, Sella Mosca, Sardinia 

Dolce de Farro - Tuscany
  Succulent cake of spelt, egg and ricotta cheese covered in caramelized pear-marsala sauce  topped with whipped mascarpone & candied orange slice
Wine: Vin Santo del Chianti Classico, Badia a Coltibuono, Tuscany, Italy 

 

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The Feast of Seven Fishes, 2013
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Antipasti - Bagna Cauda Con Focaccia
Creamy anchovy sauce with capers & oregano on rosemary focaccia 
Wine: Vermentino, Argiolas, Costamolino, Sardegna, Italy 

Minestra di Baccala, Ceci e Cavolo Nero
Black kale & fraggiola (mini pasta balls similar to couscous) simmered in halibut broth, with salt cod meatballs and crispy chickpeas
Wine: Fiani, Feudi di San Gregorio, Avellino, Campania, Italy 

Pasta del Mare -  Salsa di Pesce Scoglio con Pasta Rustica
Rock fish simmered with onions, garlic, white wine, tomato, basil & stosopretti (farmhouse pasta) topped with Romano
Wine: Fiani, Feudi di San Gregorio, Avellino, Campania, Italy  

Insalata - Granchio alla Veneta
     Fresh & light crab salad tossed with sherry vinaigrette in a bibb lettuce cup
Wine: Sparkling Rose, Lamberti, Veneto, Italy 

Primi - Ragu di Tonno con Bruschetta alla Silciano
   Tuna ragu with garlic, mint, tomatoes, cinnamon, chilies & white wine
Wine: Negroamaro, Liveli, Salice Salentino, Apulia, Italy  

Piatto di Mezzo - Calzone di Pesce Spada con Bagna Brusca Verde
Swordfish pie with eggplant, capers, olives, pine nuts, golden raisins, tomatoes in a herb & lemon sauce, baked together in a light flaky crust
Wine: Negroamaro, Liveli, Salice Salentino, Apulia, Italy  

Secondi di Pesce - Polenta di Tartufi E Capesante
Seared Scallop atop polenta slow cooked with aged fontina and
Oregon white truffle, finished with micro arugula
Wine: Dolcetto, Pecchenino, San Luigi Dogliani, Piedmont, Italy

Dolce - Gelato Balsamico Crostatina di Mele
Balsamic icecream atop a personal warm apple tartlette
Wine: Lambrusco, Cavicchioli, Lombardy, Italy 

 

     

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