Menu

Course One

Peppered scallops and strawberry tartlet with Grand Marnier and minted creme fraiche.

Wine: Gruet Rose Sparkling Wine

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Course Two

Stuffed artichoke hearts with a micro green salad.

Wine: 2008 La Carraia Orvieto Classico

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Course Three

New York Strip with bearnaise sauce. Served with lobster mashed potatoes and truffled asparagus.

Wine: 2008 Punto Final Malbec Classico

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Course Four

Layered strawberry Chambord cake.

Wine: Smith Woodhouse “Lodge Reserve” ruby port

$60.00 per person

gratuity not included

2 Seatings  5 pm & 7 pm

413 – 732-2500

Menu

Course One

Smoked native trout quesadilla. Served with Pico de Gallo & house made guacamole.

Wine: Wine: 2008 Leyda Sauvignon Blanc

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Course Two

Truffle mac & cheese with Hunter’s cheddar and wild boar bacon.

Wine:2007 Gisselbrecht Pinot Blanc

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Course Three

Roasted pheasant “roosting in it’s own stew” with parsnips, carrots and pumpkin in a vermouth and pheasant demi-glaze.

Wine:2007 Spier Classic Pinotage

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Course Four

Fruits and baked cheese with local honey.

Wine: Campbells Tokay, Argentina

$55.00 per person

gratuity not included

2 Seatings  5 pm & 7 pm

413 – 732-2500

Menu

Course One

Pattypan squash stuffed with truffled spinach and goat cheese topped with rendered pancetta.

Wine: Wine: 2008 Nieto Torrontes, Argentina

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Course Two

Pan roasted Barramundi w/ a blue hubbard nage accompanied by steamed brunoise parsnips and beets topped with crispy onions.

Wine:2007 Cooper’s Creek Riesling (dry), New Zealand

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Course Three

Char grilled hanger steak with a plumb whiskey demi-glace accompanied by a sweet potato camelized onion gratin.

Wine:2007 Terranoble Carmenere Reserva, Chile

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Course Four

Pumpkin mousse w/ a macadamia nut white chocolate cookie.

WineCampbells Tokay, Argentina

$55.00 per person

gratuity not included

2 Seatings  5 pm & 7 pm

413 – 732-2500

Menu

Course One

Vegetable Strudel – spinach, caramelized onion, roasted red pepper, mushroom and Cambozola cheese.

Wine: Wine: 2006 Unkrich Kallstadter Saumagen Riesling QBA

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Course Two

Honey Glazed Kielbasa and Sauerkraut wrapped in a Puff Pastry served with Whole Grain Mustard.

Wine: 2008 Saint Antonious Kreuznacher Kronberg Riesling Kabinett

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Course Three

Breaded Veal with Buttered Spaetzle and Roasted Brussel Sprouts.

Wine: 2008 Thomas Barthen Zeltinger Sonnenhur Riesling Spatlese

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Course Four

German Chocolate Black Forest Walnut Cake with a Cherry Cream filling.

Wine: WV Forst Dornfelder Rotwein QBA

$55.00 per person

gratuity not included

2 Seatings  5 pm & 7 pm

413 – 732-2500

Menu

Course One

Honey Miso Salad with apples, julienne vegetables, Napa cabbage, celery root, cilantro and soba noodles.

Wine: 2008 Leyda Sauvignon Blanc

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Course Two

Ginger and Sake Glazed Salmon with Roasted Peaches and a Flatbread Crisp.

Wine: 2008 The Ruins Chardonnay/Verdello/ Viognier

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Course Three

Pan Seared mint and soy marinated Duck Breast served with Coconut Milk Scallion Rice and Sugar Snap Peas and drizzled with a Sesame Mandarin Orange Vinaigrette.

Wine: 2007 Terranoble Carmenere Gran Reserva

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Course Four

Rum, Raisin and Asian Pear Flambé served Vanilla Ice Cream, Fried Candied Wontons and Five Spice
Whipped Cream.

Wine: Jorge Ordonez Moscatel Special Selection

$55.00 per person

gratuity not included

2 Seatings  5 pm & 7 pm

413 – 732-2500

]]> http://bottegacucina.wordpress.com/2009/09/02/asian-fusion-wine-dinner/feed/ 0 bottegacucina http://bottegacucina.wordpress.com/2009/06/26/summer-harvest-wine-dinner/ http://bottegacucina.wordpress.com/2009/06/26/summer-harvest-wine-dinner/#comments Fri, 26 Jun 2009 20:33:53 +0000 bottegacucina http://bottegacucina.wordpress.com/?p=37 ]]> Sunday July 12th 2009

Menu

Course One

Lobster filled phyllo triangles with saffron butter accompanied by a julienne carrot, red onion and turnip salad.

Wine:Gruet Rose Sparkling Wine

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Course Two

Hot candied red beets with honey & chilled roasted yellow beets in a citrus herb vinaigrette. Served with crostini and marjoram herb oil.

Wine:2007 Duboeuf Julienas Beaujolais

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Course Three

Mesquite smoked lamb chops served with corn fritters and blue cheese stuffed zucchini flowers.

Wine:Regaleali Rosso ‘Nero d’Avola’

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Course Four

Blueberries and raspberries layered with pastry cream and puff pastry.

Wine:Smith Woodhouse ‘Lodge Reserve’ Port

$55.00 per person

gratuity not included

2 Seatings  5 pm & 7 pm

413 – 732-2500

]]> http://bottegacucina.wordpress.com/2009/06/26/summer-harvest-wine-dinner/feed/ 0 bottegacucina http://bottegacucina.wordpress.com/2009/04/30/mothers-day/ http://bottegacucina.wordpress.com/2009/04/30/mothers-day/#comments Thu, 30 Apr 2009 07:17:53 +0000 bottegacucina http://bottegacucina.wordpress.com/?p=33 ]]> Sunday May 10th 2009

Menu

Course One (choose one)

Warm Roman Pasta Salad
Fresh mozzarella, diced tomatoes and fresh basil tossed with parmesan cheese and penne pasta.
Gnocchi
Potato dumpling tossed with spinach and parmesan.
Tortellini Carbonara
Pancetta, shallot and egg tossed with cheese tortellini and parmesan cheese.
Fried Polenta
Polenta fried until golden brown, buttered and served with marinara sauce.

<

Course Two (choose one)

Spinach Salad – Caesar Salad – House Salad

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Course Three (choose one)

Roasted pork with a prune glaze
Ale braised pot roast
Breaded Sole with a cucumber tartar sauce
Chicken stuffed with ham and provolone cheese

~

Sides (choose two)

Artichoke Franchese
Mushroom Risotto
Asparagus
Wilted Spinach w/ lemon
Port Wine Mashed Potatoes

Course Four (choose one)

Crème Brulee
Chocolate Mousse
Strawberry Shortcake
Carrot Cake

$35.00 per person

gratuity not included

Open 11am to 6pm

413 – 732-2500

]]> http://bottegacucina.wordpress.com/2009/04/30/mothers-day/feed/ 0 bottegacucina http://bottegacucina.wordpress.com/2009/04/30/cinco-de-mayo/ http://bottegacucina.wordpress.com/2009/04/30/cinco-de-mayo/#comments Thu, 30 Apr 2009 06:59:56 +0000 bottegacucina http://bottegacucina.wordpress.com/?p=29 ]]> Tuesday May 5th 2009

Menu

Course One

Pineapple & Melon Gazpacho topped with fresh fruit & cilantro.
$4 cup $6 bowl

Course Two

“Chop Chop” Salad- Romaine, Chipotle Grilled Chicken, Black Beans, Corn & Pico De Gallo topped with Blue & Yellow Corn Strips.
$8

~

Course Three

Mole Pablano- A spicy chille chocolate sauce served over pulled chicken served with warm tortillas, Lettuce, Pico De Gallo, Sour Cream, Rice & Beans.
$13

~

Course Four

Pear & Apple Empanadas served over a madagascar vanilla bean sauce topped with chocolate chips and mint.
$7

$28.00 for all four courses or can be purchased individually

413 – 732-2500

]]> http://bottegacucina.wordpress.com/2009/04/30/cinco-de-mayo/feed/ 0 bottegacucina http://bottegacucina.wordpress.com/2009/04/23/spring-picking-wine-dinner/ http://bottegacucina.wordpress.com/2009/04/23/spring-picking-wine-dinner/#comments Thu, 23 Apr 2009 16:29:50 +0000 bottegacucina http://bottegacucina.wordpress.com/?p=11 ]]> Sunday May 24th 2009

Menu

Course One

Asparagus Ham Scallion Quiche with an Arugula Grapefruit Salad

Wine:Hans Wirsching Sylvaner QBA Trocken

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Course Two

Lamb Terrine with Pine Nuts, Maple Chicken Liver Mousse, Dill Pickle Compote served with Mint Scented Crostini

Wine:Georg Albrecht Schneider Niersteiner Paterberg Kabinett

~

Course Three

Staler Spring Chicken Breast stuffed with Baby Spinach Chive and Brie with a Currant Glaze and Roasted Fingerling Potatoes

Wine:Unkrich Kallstadter Annaberg Weissburgunder Spatlese

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Course Four

Strawberry Shortcake: Strawberries, Custard, Whipped Cream and Bisquits layered together

Wine:St.Antonius Kreunacher Kronenberg Auslese

$50.00 per person

gratuity not included

2 Seatings  5 pm & 7 pm

413 – 732-2500

]]> http://bottegacucina.wordpress.com/2009/04/23/spring-picking-wine-dinner/feed/ 0 bottegacucina http://bottegacucina.wordpress.com/2009/04/20/spanish-wine-dinner-menu/ http://bottegacucina.wordpress.com/2009/04/20/spanish-wine-dinner-menu/#comments Mon, 20 Apr 2009 05:20:49 +0000 bottegacucina http://bottegacucina.wordpress.com/?p=20 ]]>
Sunday June 21st 2009

Course One:
Breaded Shrimp and Scallops with Fried Spanish Onions and an Apple and Calvados Puree.

Wine: Las Brisas Bianco

Course Two:
Fried Empanada with Ham Ground Pork and Ground Beef served with a Shallot Cilantro Sherry Cream

Wine: Sierra Cantabria Tinto

Course Three:
Coriander dusted Pork Chop with Figs, Almonds and Goat Cheese served with a roasted Cauliflower Puree

Wine:Tres Picos Garnacha

Course Four:
Rum Custard Sponge cake with Cinnamon Whipped Cream and a Golden Raisin Sauce

Wine:Jorge Ordonez Moscatel Special Selection

$55.00 per person
gratuity not included

2 seatings: 5pm & 7pm
413-732-2500