Antipasti
Funghi Ripieni
$8.00
Fresh mushroom caps filled with herbed stuffing, topped with pomodoro sauce and mozzarella cheese
Bruschetta
$8.00
Lightly toasted bread topped with fresh basil, diced tomato, garlic and pecorino cheese
Calamari Fritti
$9.00
Fresh calamari lightly seasoned and fried, served with lemon and marinara sauce
Mozzarella Fritta
$9.00
Freshly sliced bocconcini cheese, lightly breaded and fried, served with a homemade pomodoro sauce
Antipasto
$14.00
Marinated mushrooms, artichokes, olives, roasted red peppers, genoa salami, ham, bocconcini and boiled eggs
Arancini
$10.00
Arborio rice ball filled with ragu pomodoro sauce, mozzarella and fresh peas, lightly breaded and fried
Salmone Affumicato
$10.00
Sliced smoked salmon, lightly marinated in extra virgin olive oil and herbs, topped with bocconcini and capers
Mussels
9.00
Sautéed with white wine lemon garlic or marinara sauce
$Zuppe
Minestrone
$6.00
Italian vegetable soup with potatoes, broccoli, assorted beans, herbs and plum tomatoes
Crema di Funghi
$7.00
Sliced mushrooms and onions in a smooth cream sauce (Seasonal)
Italian Wedding
$6.00
Pastina pasta, meatballs and italian spices in a lightly herbed chicken broth
Zuppa di Pollo
6.00
Sliced chicken, carrots, celery and onions in an herbed chicken broth
$Insalate
Caesar
$6.00
Fresh romaine lettuce, homemade croutons, caesar dressing and grated pecorino cheese
Insalata di Pere
$10.00
Mixed mesclun greens, sliced pears, gorgonzola, grape tomatoes and pine nuts with a honey poppyseed dressing
Caprese
9.00
Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil
$Pasta
All dishes served with house salad and fresh breadFettuccine con Salmone Affumicato
$20.00
Fresh peas and smoked salmon in a light lemon cream sauce
Butternut Squash Ravioli
$16.00
Light sage, lemon and cream butter sauce, ground black pepper and shaved pecorino cheese
Gnocchi alla Bolognese
$16.00
Homemade ricotta dumplings tossed in a bolognese meat sauce
Lasagna
$15.00
Layered meat sauce and pecorino cheese topped with homemade pomodoro sauce and mozzarella
Spaghetti alla Checca
$16.00
Garlic, fresh tomatoes, basil, fresh bocconcini and extra virgin olive oil
Ravioli di Aragosta
$22.00
Lobster filled ravioli in a light crema rosa sauce with asparagus
Spaghetti Carbonara
$15.00
Sautéed pancetta and pecorino cheese in a cream sauce
Orecchietti con Pesto
$16.00
Homemade basil pesto, sun-dried tomatoes and pine nuts
Manicotti
$15.00
Homemade crepe filled with ricotta cheese, mozzarella and italian herbs with pomodoro sauce
Spaghetti Amatriciana
$15.00
Sautéed pancetta, jalapeno, pecorino cheese and fresh tomatoes
Penne al Pomodoro
$15.00
Homemade pomodoro sauce, fresh basil and pecorino cheese
Spaghetti alla Puttanesca
$16.00
Sautéed garlic, fresh tomatoes, anchovy filets, black olives and capers
Cannelloni
$15.00
Homemade crepe filled with seasoned beef, fresh spinach and Italian herbs, baked in pomodoro sauce, topped with besciamella sauce
Linguini con le Vongole
$20.00
Freshly shucked clams sautéed in white wine, garlic and olive oil or marinara sauce
Fettuccine Alfredo
$15.00
Pecorino cheese and cream sauce
Gamberi e Scallop al Limone
$22.00
Gulf shrimp and/or fresh scallops (add $2) sautéed in white wine, lemon and garlic, served over angel hair pasta
Spaghetti Pescatore
24.00
Shrimp, scallops and salmon sautéed in a creamy white wine marinara sauce
$Secondi
All dishes served with house salad and fresh breadOsso Bucco alla Milanese
$30.00
Tender veal shank sautéed in fresh herbs and red wine, served with asparagus and fettuccine alfredo
Pollo alla Piccata
$20.00
Boneless chicken breast sautéed with fresh lemon, white wine and capers
Vitello alla Piccata
$24.00
Prime veal sautéed with fresh lemon, white wine and capers
Filet Mignon
$32.00
8 oz. choice cut beef over polenta, topped with white truffle mushroom demi-glace served with fresh vegetables
Pollo Ripieno
$22.00
Boneless chicken breast filled with mozzarella and ham sautéed in marsala wine and cream sauce with mushrooms
Pollo alla Francese
$20.00
Boneless chicken breast dipped in light egg batter, sautéed in white wine and fresh lemon
Gamberi alla Francese
$22.00
Tiger shrimp dipped in light egg batter, sautéed in white wine and fresh lemon
Vitello alla Francese
$24.00
Prime veal dipped in light egg batter, sautéed in white wine and fresh lemon
Pollo alla Marsala
$20.00
Boneless chicken breast sautéed in Sicilian marsala wine and cream sauce with fresh mushrooms
Vitello alla Marsala
$24.00
Prime veal sautéed in Sicilian marsala wine and cream sauce with fresh mushrooms
Agnello
$30.00
1/2 rack of lamb seasoned with olive oil and rosemary, topped with dijon demi-glace, served with new potatoes and asparagus
Salmone Fresco
$23.00
8 oz. fresh broiled salmon topped with a light lemon butter sauce and capers
Pollo alla Parmigiana
$20.00
Boneless chicken breast lightly breaded and pan-fried with pomodoro sauce and mozzarella cheese
Gamberi alla Parmigiana
$22.00
Tiger shrimp lightly breaded and pan-fried with pomodoro sauce and mozzarella cheese
Vitello alla Parmigiana
$24.00
Prime veal lightly breaded and pan-fried with pomodoro sauce and mozzarella cheese
Vitello alla Saltimbocca
$24.00
Prime veal topped with prosciutto sautéed in white wine, served over fresh spinach and mushrooms
Calamari Fradiavolo
$22.00
Fresh calamari simmered in white wine, rosemary and a spicy marinara sauce
Frutti di Mare
$24.00
Fresh assortment of shrimp, clams, scungilli and scallops, simmered in a homemade marinara sauce
Pollo alla Cacciatora
$20.00
Boneless chicken breast sautéed in white wine and rosemary, with black olives and mushrooms in a marinara sauce
Melanzane alla Parmigiana
16.00
Eggplant dipped in egg batter, pan-fried then oven baked with pomodoro sauce, mozzarella and besciamella
$Sides
Spaghetti Aglio e Olio
$5.00
Gnocchi Bolognese
$6.00
Vegetali
$5.00
Linguini con le Vongole
$6.00
Fettuccine Alfredo
6.00
$Dolci
Specialty Cheesecake
$8.00
Rotates Weekly
Tiramisu
$8.00
Mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder
Limoncello Flute
$10.00
Refreshing lemon gelato swirled together with limoncello, presented in a champagne glass
Tartufo Classico
$7.00
Chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder
Death by Chocolate Cake
$8.00
Decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache
Cannoli
$7.00
Sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell
Exotic Bomba
$7.00
Mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate
Antipasti
Funghi Ripieni
$8.00
Fresh mushroom caps filled with herbed stuffing, topped with pomodoro sauce and mozzarella cheese
Bruschetta
$8.00
Lightly toasted bread topped with fresh basil, diced tomato, garlic and pecorino cheese
Calamari Fritti
$9.00
Fresh calamari lightly seasoned and fried, served with lemon and marinara sauce
Mozzarella Fritta
$9.00
Freshly sliced bocconcini cheese, lightly breaded and fried, served with a homemade pomodoro sauce
Antipasto
$14.00
Marinated mushrooms, artichokes, olives, roasted red peppers, genoa salami, ham, bocconcini and boiled eggs
Arancini
10.00
Arborio rice ball filled with ragu pomodoro sauce, mozzarella and fresh peas, lightly breaded and fried
$Zuppe
Minestrone
$6.00
Italian vegetable soup with potatoes, broccoli, assorted beans, herbs and plum tomatoes
Crema di Funghi
$7.00
Sliced mushrooms and onions in a smooth cream sauce (Seasonal)
Italian Wedding
$6.00
Pastina pasta, meatballs and italian spices in a lightly herbed chicken broth
Zuppa di Pollo
6.00
Sliced chicken, carrots, celery and onions in an herbed chicken broth
$Insalate
Caesar
$6.00
Fresh romaine lettuce, homemade croutons, caesar dressing and grated pecorino cheese
Insalata di Pere
$10.00
Mixed mesclun greens, sliced pears, gorgonzola, grape tomatoes and pine nuts with a honey poppyseed dressing
Caprese
$9.00
Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil
Spinaci
$8.00
Baby spinach, fried pancetta, fresh mushrooms, walnuts and blue-cheese crumbles with a warm raspberry vinaigrette
Pollo Piccante
$12.00
Spicy blackened chicken breast, green leaf lettuce, grape tomatoes, hard-boiled eggs and mozzarella
Insalata della Casa
5.00
Mixed mesclun greens, mandarin oranges and grape tomatoes with a homemade italian dressing
$Panini
Italiano
$10.00
Capicolla, prosciutto, genoa salami, lettuce, tomato, mozzarella and homemade Italian dressing on an Italian sub roll
Caprese
$9.00
Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil
Carne di Manzo
$10.00
Thinly sliced prime rib, mozzarella, sautéed onions, lettuce, tomatoes and mayonnaise on an Italian sub roll
Pollo San Vito
$10.00
Grilled white meat chicken, mozzarella, tomatoes, lettuce and house made pesto sauce
Portobello
9.00
Grilled portobello mushroom, gorgonzola, roasted red peppers and mayonnaise
$Coppia
Half Sandwich & Salad
$11.00
House salad, caesar salad or spinaci salad served with half sandwich of your choice
Half Sandwich & Soup
11.00
Bowl of soup served with half sandwich of your choice
$Pranzo
All dishes served with house salad and fresh breadFettucini Alfredo
$12.00
Pecorino cheese and cream sauce
Fettucini con Salmone Affumicato
$14.00
Fresh peas and smoked salmon in a light lemon cream sauce
Lasagna
$12.00
Layered meat sauce and pecorino cheese topped with homemade pomodoro sauce and mozzarella
Spaghetti con Pomodoro e Basilico
$12.00
Garlic, fresh peeled tomatoes, basil and extra virgin olive oil
Manicotti
$12.00
Homemade crepe filled with ricotta cheese, mozzarella and Italian herbs with pomodoro sauce
Penne al Pomodoro
$12.00
Homemade pomodoro sauce, fresh basil and pecorino cheese
Canneloni
$12.00
Homemade crepe filled with seasoned beef, fresh spinach and Italian herbs topped with besciamella sauce
Linguini con Le Vongole
$14.00
Freshly shucked clams sautéed in garlic and olive oil, served with or without marinara sauce
Pollo alla Piccata
$14.00
Boneless chicken breast sautéed with fresh lemon, white wine and capers
Pollo Ripieno
$14.00
Boneless chicken breast filled with mozzarella and ham sautéed in marsala wine and cream sauce with mushrooms
Pollo alla Francese
$14.00
Boneless chicken breast dipped in light egg batter, sautéed in white wine and fresh lemon
Calamari Fradiavolo
$13.00
Fresh calamari simmered in white wine, rosemary and a spicy marinara sauce
Pollo alla Cacciatora
$14.00
Boneless chicken breast sautéed in white wine and rosemary, with black olives and mushrooms in a marinara sauce
Melanzane alla Parmigiana
12.00
Eggplant dipped in egg batter, pan-fried then oven baked with pomodoro sauce, mozzarella and besciamella
$Dolci
Specialty Cheesecake
$8.00
Rotates Weekly
Tiramisu
$8.00
Mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder
Limoncello Flute
$10.00
Refreshing lemon gelato swirled together with limoncello, presented in a champagne glass
Tartufo Classico
$7.00
Chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder
Death by Chocolate Cake
$8.00
Decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache
Cannoli
$7.00
Sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell
Exotic Bomba
$7.00
Mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate
Dolci
Specialty Cheesecake
$8.00
made fresh from Sweet Bliss Bakery, ask your server about today's featured cheesecake
Tiramisu
$8.00
mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder
Limoncello Flute
$9.00
refreshing lemon gelato swirled together with limoncello, presented in a champagne glass
Tartufo Classico
$7.00
chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder
Death by Chocolate Cake
$8.00
made fresh from Sweet Bliss Bakery, decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache
Cannoli
$6.00
sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell
Exotic Bomba
$7.00
mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate
Burgers etc..
All burgers are served with fries and choice of dipping sauce; pesto aioli, chipotle mayo or pompei dipping sauce, ranch or ketchupBacon Cheeseburger
$10.00
Ccheddar, bacon, lettuce, tomato, mayo and onions
Caprese Burger
$10.00
melted fresh mozzarella, roma tomato, pesto aioli, fresh basil and olive oil
Southwest Black Bean Burger
$10.00
southwest black bean burger, cheddar, lettuce, tomato, onion
Veggie Sloppy Joe
10.00
vegetarian sloppy joe made with southwest black bean pattys
$Subs
All subs are served with fries and choice of dipping sauce; pesto aioli, chipotle mayo or pompei dipping sauce, ranch or ketchupCheesesteak Sub
$11.00
prime rib, lettuce, tomato, mayo and onions on a toasted sub roll.
Meatball Sub
11.00
meatballs, homemade marinara, melted mozzarella on a roll that is toasted with garlic butter and fresh basil, Italian herbs and pecorino cheese
$Wings
Wings
9.00
mild, hot, BBQ or spicy BBQ, served with ranch or bleu cheese
$Apps
Fries
$5.00-0.50
choose from pesto aioli, chipotle mayo or pompei dipping sauce
Cheese Fries
$7.00
one pound of fries. served with melted cheese, scallions, ranch
Fried Mozz or Calamari
$7.00
Appetizer Combo
$10.00
fried mozzarella, fried calamari and fries, with dipping sauce
Pretzel Bites
$7.00
served with honey mustard
BBQ Meatballs
$7.00
Italian Reds
Isole e Olena Cepparello
$120.00
Extremely refined 100% Sangiovese, a suave and vibrant Super Tuscan
Amarone Coeta Classico
$105.00
Hints of raisin and spice with a silky finish
Damilano Lecinquevigne Barolo
$75.00
100% Nebbiolo, dry, dark, ruby red with sweet tannins, nose is roses and violets
La Gerla Brunello
$80.00
Opulent, supple wine with plump blueberry, sweet exotic spice and refined tannins
Taliano Barbaresco
$82.00
Upfront black cherry with a rich full body
Amerigo Vespucci Valpolicella
$26.00
Intensive ruby red wine with dry bouquet and medium body
Banfi Centine
$28.00
A blend of Cabernet, Merlot, and Sangiovese grapes is smooth throughout with soft tannins
Montepulciano D'Abruzzo
$26.00
Classic Italian dry red with earthy notes
Ruffino Chianti Classico
$28.00
Medium body, full fruit flavor with aromas of black cherry, chocolate and nuts
Lucignano Chianti Colli Fiorentini
$29.00
Ripe cherries and berries prevail on a velvety smooth mouth with a touch of violets
Nozzole Chianti Classico Riserva
$50.00
Distinctive fragrance of dark berries with earthy notes and velvety tannins
Intenso Super Tuscan
$34.00
Balanced with mature black fruit and thick sweet tannins
Castello Monaci Primitivo
$30.00
Broad ripe black fruit and spice aromas with notes of pepper and toasty vanilla
Bollini Merlot
26.00
Rich, smoky, hints of cherry and currant
$Italian Whites
Sartori Pinot Grigio
$27.00
White peach and citrus, easy finish
Maso Canali Pinot Grigio
$30.00
Enticing apricot, lemon and pineapple flavors with a hint of honey and floral notes
Tenuta Luisa Pinot Grigio
$35.00
Aromas of apple pie, light toffee finish on this refined wine
Melini Orvieto Classico
$28.00
Phenomenally dry with a slight almond finish
Giordano Lombardo Gavi di Gavi
$31.00
Delicate and floral on the nose, fresh and balanced with minerality and crispness
Massida Vermentino
28.00
Remarkable structure, dry but soft on the palate with intense aromas of flowers and peach
$Italian Sparkling
Canei Lambrusco
$23.00
Villa Rosa Moscato d'Asti
$31.00
Tocco Prosecco Extra Brut
$29.00
Bisol Jeio Prosecco Brut
$30.00
Valdo Prosecco Brut Split
10.00
$Reds
Virginia
Barren Ridge Merlot
$32.00
Well-integrated character with earthy plum and violets on the palate
CrossKeys Cabernet-Franc
$48.00
Dark cherry accents red fruit and jam flavors on a smooth earthy palate
Jefferson Petit Verdot
$40.00
Satin tannins with raspberry, plum and cherry tempered by soft white pepper and cinnamon
Well Hung Merlot-Verdot
$38.00
Perfectly balanced tannins with a wild blend of raspberries, boysenberries and huckleberries
Prince Michel Merlot-Cabernet Reserve
30.00
Balanced and structured with tremendous layers of upfront fruit
$California
Angeline Reserve Pinot Noir
$32.00
Medium-bodied, bright with subtle fruit flavor
Saintsbury Pinot Noir
$62.00
Black cherry and spice tones on a silky palate in this vibrant elegant wine
Robin K. Cabernet
$42.00
Notes of cassis, vanilla and oak, silky finish
The Federalist Zinfandel
39.00
Complex with cocoa on the nose, robust fruit, lively acidity and a smooth wide palate
$Oregon
Sass Pinot Noir
39.00
Bright red cherry, strawberry and fresh raspberry notes with a hint of white pepper
$Argentina
Trivento Golden Reserve Malbec
$38.00
Juicy, direct with a delicious beam of plum and blackberry fruit with a long polished finish
Santa Julia Malbec Organica
$26.00
Chocolate covered cherries to the nose with a complex palate of black fruit and sweet spices
Bodega Weinart Carrascal Red
27.00
Malbec, Merlot, and Cabernet blend, solid form, toasty with raspberry and plum, warm finish.
$Australia
Yalumba Shiraz-Viognier
34.00
Medium-full bodied, red fruit flavors, fine spices and cloves, rich and softly textured
$Chile
De Martino 347 Cabernet Reserva
27.00
Fresh, full-bodied and spicy with well-integrated flavors of vanilla and chocolate
$France
Telegramme Chateauneuf du Pape
$74.00
Round mouth feel to the lush red and black cherry compote, fig sauce and violet notes
Chartron La Fleur Bourdeaux
27.00
Full-bodied, dry with strong blackberry jam and notes of earth and tobacco
$Spain
Antano Crianza Rioja
25.00
Medium-bodied with loads of fresh spicy black cherry and hints of vanilla and toast
$Whites
Virginia
Barren Ridge Traminette
$30.00
Powerful flavors of peach, banana, and lime with aromas of tropical fruit, lemon and honey
CrossKeys Chardonnay
$38.00
Pear, vanilla, and hint of oak with clean acidity and rich mouth-feel
Prince Michel Viognier
$30.00
Full-bodied, ripe, dry wine dislaying tropical fruit and fresh floral characteristics
Trump Sauvignon Blanc
$32.00
Fresh aromas of gooseberries and slight pineapple followed by a full and elegant palate
White Hall Pinot Gris
34.00
A rich nose of apple, honeysuckle and citrus leads into a balanced palate of honey with a lengthy finish
$Washington State
Columbia Crest Two Vines Riesling
24.00
Unrestrained aromas of guava, lime zest and honeysuckle with early sweetness on the palate
$France
Chateau de Fontenille Grand Vin de Bourdeaux
30.00
Pure with aromas of citrus fruit and white peaches with a lightly peppered finale
$South Africa
Morgenhof Chenin Blanc
32.00
Citrus, lime and passion fruit flavors on a refreshing creamy palate with oak and a lingering finish
$Spain
Finca Venta Don Quijote Verdejo
26.00
Clean with a center of ripe pear supported by flashes of pineapple and yellow plum
$California
Leese-Fitch Sauvignon Blanc
$28.00
Dry, crisply acidic and clean with complex citrus, flower and mineral flavors
Monogamy Chardonnay
$27.00
Fruity aromas and flavors of apple, pear and pineapple with a touch of butterscotch
Dante Chardonnay Reserve
26.00
Dry, elegant nose of yellow fruits, round, oaky with a hint of spice and butter
$Chile
Lurton Araucano Sauvignon Blanc
26.00
A lean and balanced palate with green fruit flavors of lime and kiwi as well as citrusy grapefruit
$New Zealand
Matua Sauvignon Blanc
28.00
Aromas of papaya and tropical fruit interlaced with crisp citrus and mineral notes
$Germany
Dr. Loosen "Dr. L. " Riesling
31.00
Crisp, refreshing with solid minerality, embodies the elegant racy style of classic Mosel Riesling
$Champagne and Sparkling
J. Roget Brut Split, NY
$8.00
Trump Blanc de Blanc, VA
$32.00
Piper Sonoma, CA
$32.00
G.H. Mumm Cordon Rouge, France
$75.00
Moet and Chandon Imperial, France
$115.00
Course 1
Torta de Bietola
A savory tart filled with greens, pancetta, onion and Italian cheeses. Paired with Veglio Michelino e Figlio Nebbiolo d’Alba, 2011
Course 2
Panzanella
Traditional bread salad with tomatoes, onions, cucumbers and cannellini beans, dressed with light champagne vinaigrette. Paired with Terre De Trinci Cajo Rosso, 2009
Course 3
Wild mushroom ravioli in a homemade pecorino cream sauce
Paired with Terre de Trinci Dell’Alunno Rosso Reserva, 2006
Course 4
Pork sausage served over creamy polenta
with truffled microgreens Paired with Montefalco Sagrantino, 2006
Course 5
House made chocolate hazelnut bread pudding
Paired with Francesco Montagna Sangue di Guida, 2013
Course 1
Reception Wine: Broadbent Vinho VerdeBacalhau
salt cod fritters with a lemon butter caper sauce. Paired with Quinta do Crasto Douro White
Course 2
Fresh strawberry and spinach salad
with goat cheese spread crostini and raspberry-infused honey poppyseed dressing. Paired with Broadbent Vinho Verde Rosé
Course 3
Homemade ricotta gnocchi
sautéed in a creamy gorgonzola sauce with pancetta. Paired with Flor di Crasto Red
Course 4
Seafood sauté
shrimp, clams and mussels in a white wine marinara sauce over chorizo saffron risotto with sweet peas. Paired with Quinta do Crasto Douro Red
Course 5
Port wine custard
served with fresh peach and pirouline cookie. Paired with Ferreira White Porto
Italian Summer Picnic
Greetings Fellow Wine Lovers!
It's summertime, which means relaxation, vacations, relishing the outdoors, and of course, another wine dinner at Emilio's!
This July, let us whisk you away to the scenic Italian countryside for our "Italiano Summer Picnic" wine dinner.
At this picnic, rather than serving traditional picnic foods; we'll experience a lovely array of Italian summer fare for an exquisite picnic "Emilio's style. "
For this event, we have chosen unique refreshing summer wines (with of course, one beautiful red for all of our red wine lovers!) and perfectly paired them with light summer fare that will elevate the flavors of the dishes as well as the wines themselves.
We are also pleased to have Lou Somma, of S & B Wines, joining us for yet another dinner.
For those who attended our Umbrian Wine Dinner, you may remember all of Lou's fabulous wines, and the distinctive styles and Italian varietals are sure to please again! We hope you'll join us this July!
"Italian Summer Picnic" Wine Dinner
Sommelier: Lou Somma, S&B Wines. Wednesday, July 29th or Thursday, July 30th 2015 at 7:00pm; 5 wines paired with 5 courses $55/person. Space is limited and reservations are required. www.emiliositalianrestaurant.com; To make a reservation please call 540-885-0102 or e-mail us at emiliositalianrestaurant@gmail.com. Please include your name, date of choice, number of people, and a phone number. Want to relive your wine dinner experience? All wines are available for purchase following the dinner through Lewis Creek Market.Reception Wine
Casetto Bardolino Rosé with fresh strawberry
Course 1
Asparago e Carciofo Crostata, parmesan custard and lemon garnish
Paired with ReDella Notte Sparkling Sauvignon Blanc
Course 2
Mediterranean Salad
juicy melon, cucumber, prosciutto, green pepper, red onion and black olive tossed with house made lemon basil dressing. Paired with Massucco Roero Arneis
Course 3
Farfalle con Gamberetti
with radish, scallion, peas and creamy pecorino dressing. Paired with Le Borgate Silver Label Pecorino
Course 4
Piatto Scampagnata
Stuffed pork loin with rosemary Dijon, Caponata, Caprese, and Pan Rustica. Paired with Massucco Roero Rosso
Course 5
Italian butter cookie, almond biscotto and white chocolate dipped orange
Paired with Berté and Cordini Moscato Spumante
Course 1
Crostini
topped with chopped egg, red onion, lightly herbed cream cheese and caviar. Paired with Vinaria Din Vale Feteasca Alba, 2013
Course 2
Winter greens
dried cranberries, crumbled gorgonzola and crispy bacon with a housemade creamy gorgonzola dressing. Paired with Chateau Purcari Rosé, 2014 and Chateau Purcari Rara Neagra, 2014
Course 3
Zuppa di Pesce
with lobster tail, tiger shrimp, sea scallop, and white fish in a savory herbed broth over angel hair, served with crusty baked bread. Paired with Chateau D'or Traminer Matur, 2013
Course 4
Sliced Roasted Duck In An Orange Balsamic Reduction
served with roasted garlic Brussel sprouts and twice baked mashed potatoes. Paired with Et Cetera Cuvee Rouge, 2013
Course 5
Homemade Layered Chocolatey Black Forest Cake
topped with cherries. Paired with D'or Merlot-Cabernet, 2012
Course 1
Tilapia
with sautéed garlic, fresh tomatoes, anchovy filets and black olives. Paired with La Voliera Fiano, 2014
Course 2
Prosciutto
wrapped asparagus drizzled with an herbed garlic aioli. Paired with La Voliera Aglianico, 2013
Course 3
Orrechietti pasta
with sautéed spinach and mushrooms in a creamy Italian cheese sauce. Paired with Cantina Ionis Salice Salentino, DOC, 2010
Course 4
Marinated Lamb
in a black pepper cream sauce, served with black olive mashed potatoes and broccoli sautéed in garlic and sundried tomato. Paired with Conte Di Campiano Brindidi Negromaro Riserva DOC, 2008
Course 5
Freshly baked chocolate cheesecake
topped with a homemade dried cherry compote. Paired with Monte Dei Cocci Primitivo Salento, 2012
Course 1
Fresh Fried Calamari
Served with house made remoulade. Paired with Purato, Sicilia Catarratto-Pinot Grigio, 2014
Course 2
Butter Lettuce With Toasted Almonds
Blood orange, white anchovy and grated pecorino topped with a homemade blood orange dressing. Paired with Attilio Contini Tyrsos Vermentino di Sardegna, 2014
Course 3
Housemade Ricotta Gnocchi In A Light Cream Sauce
With mushrooms, sweet peas and fresh parsley. Paired with Purato, Terre Siciliane Nero d'Avola, 2014
Course 4
Grilled Italian Sausage
With sautéed red peppers, onions, zucchini and eggplant over parmesan risotto. Paired with Attilio Contini, Tonaghe Cannonau di Sardegna, 2014
Course 5
Mascarpone
Layered with espresso soaked lady fingers and dusted with cocoa powder, topped with whipped cream. Paired with Sicilia Melillo Sweet Marsala, NV
Course 1
Shrimp and Scallops
Sautéed in a white wine lemon caper sauce served with garlic butter crostini. Paired with Pollak Chardonnay, 2015
Course 2
Creamy Fresh Burrata
With an orange-tomato relish over mixed greens. Paired with Pollak Pinot Gris, 2015
Course 3
Mushroom Ravioli Cacciatora
With black olive, mushroom and rosemary. Paired with Pollak Cabernet Franc, 2014
Course 4
Steak Au Poivre
Accompanied by potato & Gruyere croquettes and rainbow microgreens. Paired with Pollak Meritage, 2013
Course 5
Peach gelato
Made fresh from Split Banana, with hazelnut biscotti and whipped cream. Paired with Pollak Mille Fleurs, 2011
Reception Wine
Prosecco
Course 1
Tiger Shrimp Lightly Seasoned and Fried,
Topped with a lemon caper sauce. Paired with Alpha Estate Sauvignon Blanc, 2015
Course 2:
Horiatiki Salata of Tomato
Cucumber, red onion, olive, green pepper and feta, dressed with extra virgin olive oil, dried oregano, salt and pepper. Paired with Alpha Estate Malagouzia, 2014
Course 3:
Calamari Sautéed In a White Wine Marinara Sauce
With garlic, served over capellini. Paired with Femina Malvasia, 2014
Course 4
Grilled Lamb and Pork Souvlaki Kebabs
With onion and bell peppers served over roasted garlic and oregano potatoes. Paired with Dafnios Liatiko, 2013
Course 5
Raspberry Curd Filled Pastry
Flourless chocolate torte and chocolate cigars. Paired with Alpha Estate Hedgehog Vineyards Xinomavro, 2012
Course 1
Reception Wine: Blanc de Blanc, N/VCharcuterie of House-Cured Duck Prosciutto
Bresaola, Spanish olives and roasted garlic aioli. Paired with 2016 Barbera
Course 2
Roasted Red
Yellow and Chioggia beets, candied walnuts and herbed chèvre over arugula. Paired with 2017 Pinot Grigio
Course 3
Pumpkin Ravioli In a Lemon Thyme Cream Sauce
Paired with 2017 Fiano
Course 4
Braised Rabbit and Root Vegetable Shepherd's Pie
Paired with 2015 Nebbiolo
Course 5
Creamy Italian Pear Cake
With mascarpone and fresh pear. Paired with Phileo
Menu for Emilio's Italian Restaurant is provided by findrestaurantmenu.com
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