ROCCAFIORE WINE EVENT RECAP

first course

VANILLA CASHEW SALAD
with mixed greens, pomelo, green apple vinaigrette
paired with
BIANCO FIORDALISO
made from the grapes of two types of vine native to Umbria, Grechetto di Todi and Trebbiano Spoletino

second course
BEEF TARTARE
with early harvest extra virgin olive oil, chive, smoked parmesan, shallot, thyme, garlic
paired with
ROSSO MELOGRANO
made from the combination of typical, local Sangiovese grapes, Merlot grapes and authentic Montepulciano grapes

third course
FENNEL LEEK SOUP 
with plum chips
paired with
ROSSO ROCCAFIORE
made from typical, local Sangiovese grapes

fourth course
ALMOND ENCRUSTED WALU
with cinnamon bulgar wheat, vanilla balsamic reduction
paired with
PROVA D’AUTORE
made from three types of grape, Sangiovese, Sagrantino and Montepulciano

fifth course
SWEET CHILI GLAZED PINEAPPLE
with coconut-ginger custard
paired with
FIORFIORE BIANCO
made from the grapes of Grechetto vines, the historic vines native to the area around Todi

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Valentine's Day Dinner 2013

jasoh!
Valentine’s Day Dinner 2013

Menu

Amuse bouche
Cucumber Gelée, Tomato Crisp, Burrata, Turkish Fig,
Fig Balsamic, and Extra Virgin Olive Oil

Soup
Carrot, Cardamom, and Ginger
with Spicy Poached Shrimp, Crème Fraîche, and Harissa Oil

Salad
Spring Hearts of Romaine bound in Rice Skins,
with Crispy Root Vegetables and Creamy Red Miso Dressing

Fish Course
Tuna Sashimi Tartare, Citrus Segments, Daikon & Jicama Salad,
Horseradish Emulsion, and Blackberry Ginger Balsamic Reduction

Entrée
 choice of
Surf and Turf
Petite Prime Sirloin, Wood Oven Roasted Medium & Maine Lobster “a L’Americaine” Vol-au-vent
with Wild Mushrooms, Tomatoes, Brandy Cream and Parsnip & Celery Root Purée
or
Bird
Chicken “Tangine” with Preserved Lemon, Dried Apricots, and Roasted Red Bliss

Dessert
Amano Chocolate and Hazelnut Cremeux Recette Cake
with Belgian Chocolate Ganache, Raspberries, and Raspberry Balsamic.

Vegetarian menu:

Amuse bouche
Cucumber Gelée, Tomato Crisp, Burrata, Turkish Fig,
Fig Balsamic, and Extra Virgin Olive Oil

Soup
Carrot, Cardamom, and Ginger
with, Crème Fraîche,and Harissa Oil

Salad
Spring Hearts of Romaine bound in Rice Skins,
with Crispy Root Vegetables and Creamy Red Miso Dressing

Fish Course
Avocado, Citrus Segments, Daikon & Jicama Salad,
Horseradish Emulsion, and Blackberry Ginger Balsamic Reduction

Entrée
Pan fried Seitan with Miso Mushroom Sauce, Winter Root Vegetables, and the Parsnip Celery Root Puree

Dessert
Amano Chocolate and Hazelnut Cremeux Recette Cake
with Belgian Chocolate Ganache, Raspberries, and Raspberry Balsamic.
$75 per person

Reservation required before February 13
Credit card required for reservation
$10 will be charged for no show 
CALL 801-399-0088 or EMAIL jasohrestaurant@yahoo.com