Join Petterino’s in a wonderful four-course dinner with passed hors-d’oeuvres and wine pairings from Sonoma Cutrer. Chef’s Mychael Bonner and Richard Lisby have put together a complex menu complementing an array of Sonoma Cutrer Wines.
Shaved Proscuitto Rosettes, Italian Cheeses, Roasted Marcona Almonds and Apricot Mostarda.
Crostini with Seared Tenderloin of Beef and Horseradish Crème Fraiche, Curly Frisee
Crostini Alla Romana: Shaved Proscuitto, Fresh Melted Mozzarella Drizzled with Fresh Sage Butter
Roasted Stripe Beet, Pomegranate, Maple Candied Pecans, Gorgonzola Cheese, White Balsamic Citrus Dressing
Sonoma Cutrer Russian River Ranches Chardonnay
Lobster Ravioli with Garlic Lemon Butter
Sonoma Cutrer Rosè of Pinot Noir
Pan Roasted King Salmon, Grilled King Trumpet Mushrooms, Stewed Shallots
Braised Wagyu Beef Short Rib, Celery Root and Potato Puree
Sonoma Cutrer Russian River Pinot Noir
Strawberry Cloud With Sauce Anglaise