Along with wine pairing dinners, I am also offering artisan cheeses, paired with Ales and Saisons.
When creating menus for Il Oliva, I consider what is at it's freshest within the current season. I try to source as much organic produce as possible, so the people that I cook for get the most delicious and nutritious mealpossible.
The wines that I choose to pair with each course are hand chosen by me, to complement and balance the flavors on the plate. It's a rare treat to get people thinking about alternatives to the most common go-to varietals for food pairing. During dinner, wine pairings are discussed in a brief but pointed discussion, to help people make educated decisions when shopping for wine to share with friends and family when served with a meal.
Some Current Menu Suggestions
First:
Treviso with Lemon and Thyme Ricotta
Or
Pumpkin Ricotta Ravioli with Noisette Butter and Caramelized Garlic
Or
Two Colors Of Melon, Lomo, Sherry mint vinaigrette
Second:
Chopped Salad of Wild Field Greens, Gorgonzola, Dried Cranberries, Pignoli, Cilantro-Caper Vinaigrette
Or
Mâche, Oak Leaf Lettuce Salad, Grilled Portobello, Heirloom Tomatoes, Chevre, Purple Basil Yuzu Vinaigrette
Main:
Roasted Pork Loin, Truffled Root Mash, Brussels Sprouts, Cranberry Gastrique
Or
Syrah Braised Short Ribs; Haricot Vert with Marcona Almonds, Porcini Risotto
Or
Roasted Branzino, Israeli Couscous with Pesto, Vegetable Ragout
Dolce:
Pear Clafoutis with Star Anise, Gelato
Or
Flourless Chocolate Cake with a sprinkling of Fleur d’Sel, Caramel Drizzle
Or
Tahitian Vanilla Bean Crème Brulee
