Ashok Bajaj’s sophisticated Italian hot spot, Bibiana Osteria Enoteca, is pleased to introduce executive chef Nick Stefanelli’s new Il Gardino menu, truly summer on a plate. The Il Gardino menu is a tempting four-course vegetarian menu, which will debut on July 1st and will be available during lunch and dinner service until September 2013. Stefanelli will feature ingredients from local farmers so the menu will change as the season’s bounty progresses.
To begin the meal for the July menu, appetizer choices include the Cipolla, a Walla Walla onion tart with a poached hen egg and pecorino fonduta, or the Pappa Pomodoro, a Tuscan tomato and bread soup. For the second course antipasto, one has the option of the House-made Scialatelli with zucchini and squash blossoms or Risotto, carnaroli risotto, morel mushrooms, and Parmigiano. For the entrée, guests will savor the Cavolfiore, whole roasted baby cauliflower, black olives, pine nuts, and golden raisins or the Melanzane, slow roasted stuffed eggplant with a summer vegetable puree and herb salad. Finally for dessert, there is the choice of Frutti di Bosco, a mixed berry salad with mint and strawberry sorbet or the Prugna, roasted plums, toasted almond crumble, and Maraschino gelato.
For the perfect pairing, Michael King the general manager and sommelier at Bibiana is offering two new refreshing cocktails. He uses the season’s freshest fruit to ferment his own alcohol and currently has 20 gallons of strawberry liquor with preparations underway to make blueberry as berries hit their season. Presently the featured cocktails are the Strawberry Cocktail, house-made strawberry basil liquor, Chateau Laubade Blanche, Prosecco, and fresh basil, and the Blueberry Shrub, house-made blueberry shrub of with fresh blueberries fermented in champagne vinegar, Cold River Gin, and prosecco.