V. Sattui 125 Year Aniversary Luncheon Menu

The lunch absolutely lived up to the quoted praise of this restaurant by "Open Table" listed previously and the V. Sattui wine pairings were superb.

IL MENU

ANTIPASTO MISTO

Burrata con Pomodoro e Basilico
Burrata (Creamy Mozzarella from Puglia) with Tomatoes, Basil and Olive Oil & Vinegar

Calamari Fritti e Prosciutto
Fried Calamari and Prosciutto

These were served with 2008 Vittorio’s Vineyard Napa Valley SAUVIGNON BLANC. It was a light grassy SB, the kind I particularly enjoy. It was a Gold medal - Winemaker’s Challenge (Robert Whitley-San Diego

PRIMO PIATTO

Linguine alle Vongole e Salsa di Vino Bianco
Linguine with Baby Clams in a White Wine Sauce

Served with 2007 Reserve Stock Napa Valley CHARDONNAY. (Blend from Carsi and Henry Ranch, touch of new oak and mild malolactic fermentation)

Spaghetti alla Carbonara con Prosciutto
Una Specialità del Ristorante North Beach
Spaghetti Carbonara with Prosciutto - A North Beach Restaurant Specialty

Served with 2007 Crow Ridge Russian River ZINFANDEL This was particularly wonderful wine on my palate. It was a Platinum Medal winner at Critic’s Challenge and Gold Medal winner at the California State Fair

SECONDO PIATTO

Osso Buco con Riso e Verdure
Baby Veal Shank braised with Tomato Sauce, served with Rice and Vegetables

Served with 2004 “Steve Lee” Reserve Napa Valley CABERNET SAUVIGNON, a blend from Preston and Morisoli Vineyards

DOLCI

Zabaglione con Fragole Fresche
Cold Zabaglione (Custard with V. Sattui Madeira) with Fresh Strawberries

Served with MADEIRA to which Dario pointed out the following about the blend in this Port: “A small amount of this solera-made Port was originally produced byVittorio Sattui prior to 1900.” It was awarded four Gold Medals and  “Best of Class at the Los Angeles County Fair. I do not frequently order such wine but I must admit, this could make me start ordering Madeira on a routine basis following a meal