It looks like we have arrived at a very balanced menu at Capriccio. We now offer a very nice selection of Tapas, Pastas and Main courses. Several of our old favorite Tapas are back, including my personal favorites Peras Serranas and the Tocino Ahumado (pork belly).
As mentioned in previous newsletters, this was not an easy road and it took several iterations to arrive at our newest menu. We are very excited with it and invite you to come try it out!
So, for the first time we are issuing a Gift Certificate of 20% off the bill (food and wines included) in exchange for you to try the new menu and give us your opinion. The certificate is at the bottom of this newsletter. Your opinions are very valuable as they help us make things better.
You can check out our current menu at our website by clicking on the link::
Capriccio Ristorante
Hope to see you there soon!
Gerry |
INTRODUCING: PASTA AL ESTEBAN
Our dear friends/customers Nancy and Steven come quite often to dine at Mezzanotte and sit at the bar to enjoy some good wine and the (now famous at the bar) Pasta al Steban. This week we decided to make it famous at the restaurant by featuring it in our Prix-Fixe menu. Steven himself came up with the recipe idea which starts with sauteed bay shrimps and mussels with freshly diced tomatoes and deglazed with white wine and lemon juice. We finish it with a touch of cream and serve it over capellini pasta making it a delicious and light dish.
Please try it out and let us know what you think. We may put it on our permanent menu!.
Bon appetite. |
VALENTINE'S IS COMING!
Yes, it is that time of the year again. And this year we are getting very early reservations so please make yours with time as we will probably get booked very early.
We will have a very nice program at both restaurants for Sunday February 14. Stay tuned for details. |
SANGIOVESE AND NEBBIOLO WINES Most people are familiar with Cabernet Sauvignon, Merlot and Pinot Noir. But there is a whole universe of other wonderful grapes that make wonderful wine.
Sangiovese and Nebbiolo are the grapes that matter most in the Italian regions of Toscana and Piemonte. In Piemonte, Nebbiolo is not only the source of the region's greatest wines (like Barolo and Barbaresco) but also great values as well from little-known regions. These Nebbiolos have all the same aromatic notes (tar and roses) found in Barolo and Barbaresco but are more accessible, given their less fierce tannins, and rustic style. Whether you want to enjoy a nice Nebbiolo (like the Tre Vigne Gattinara) or a wonderful Barolo (like the Roche Costamagna or Marchesi di Barolo, etc.) you won't go wrong when pairing it with a nice grilled meat or braised short ribs.
The same is true in Toscana, where Sangiovese contributes to the classic wines of Chianti, Brunello and a good many star Super Tuscans but are also the source of some readily enjoyable rossos. Young Sangiovese tends to be fruity and rather exuberant in style yet with all the same intriguing notes of bitter cherry and spice--not to mention the grape's trademark bright acidity. Here at Mezzanotte you can enjoy a great Chianti Classico, a 100% Sangiovese or an extremelly nice Super Tuscan (like the Tommasi Rompicollo or the Santa Martina Rosso).
The selection of Sangiovese and Nebbiolo wines that we stock at Mezzanotte will offer wine lovers two true tastes of Italy that are perfect on your table any day.
Cheers! |
EATING AT THE BAR Eating at the bar seems to be a growing trend. At Mezzanotte we have experienced that trend and we enjoy it tremendously. Even though we (Adriana or I) may be busy making drinks or managing the register, it is always a real pleasure to have friends/customers at the bar trying our food and wines. It is at the bar (like at "Cheers") where we develop long lasting relationships.
Here is an article from the Baltimore Sun on the subject:
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