HEATING & SERVING GUIDE ( 2 0 2 ) 5 2 5 - 1402 |
[email protected] HEATING & SERVING GUIDE Fabio Trabocchi has made his Michelin Star cuisine available to be enjoyed in the comforts of your own home. Our weekly tasting menu is inspired by the soul of Fabio Italian heritage and brought to life with our local roots, through our agricultural alliance with Rappahannock County, Virginia's Chancellors Rock Farm. The menu this week is an evolution in “materia prima” (prime ingredients). Colors of the fall garden expressed on the plate, rich broth of roasted chicken, enveloping heritage pork tortellini. Of course there is always room for dessert where rum baba is involved. All menus also include whole grain bread and an apple cider cake gift. Please follow the instructions below to best enjoy your dinner. PANE INTEGRALE ADDITIONS Place the whole wheat bread on a baking sheet in a preheated Below are some additional delights you may have chosen to oven at 300˚F for 5 minutes. Enjoy with our Sicilian Olio Verde. add on to this week’s menu. Allergens: Gluten, Seeds CALVISIUS CAVIAR COLORS OF THE GARDEN Produced in northern Italy, Calvisius Caviar sets the standard Inspired by an Italian farmers walk through the garden, where for sustainable practices including the replenishment of rivers only the best lettuces, herbs and fruits are harvested. worldwide with previously endangered stocks. Calvisius raises pure sturgeon breeds to the highest standards. Place the greens in a large salad bowl and toss with the calamansi vinaigrette. Garnish with persimmons, dollops of the Place the Pane al Latte on a baking sheet in a preheated oven goat cheese crema, flowers, crumble, and a drizzle balsamic.