Wednesday, February 29, 2012

DRW 2012 Featured Menu: Panzano


I've always been a huge fan of Panzano, and though my reservation isn't until next Tuesday, I've heard tons of great things about their DRW 2012 menu already. Elise Wiggins highlights her Italian-Inspired concept with a phenomenal 4-course offering with creative, contemporary notes. Like a short-rib with vanilla foam, really? There are still a few choice reservations available, if you're an early bird or a night hawk... click here

Stay tuned for a full recap of the meal in the weeks to come... and  Dish It Up!

First Course (your choice of):
Chef Elise Wiggins' attention to detail is
what escalates Panzano's cuisine to
phenomenal heights...
(Courtesy: Volkel Image)

 •Crespelle ai Funghi - Hazel Dell mushroom stuffed crepes, fonduta sauce, white truffle oil


•Calamari Fritti - Crispy calamari with a spicy Italian chili aioli


•Cavolini di Bruxelles - Fried Brussels sprouts tossed with apple cider vinegar, pistachios and sliced green apple


•Anatra Mousse - Duck liver mousse served with a cranberry orange compote and thyme-Parmesan zeppole




Second Course (your choice of):


•Smoked mozzarella, grilled eggplant soup


•Jewel lettuce - Pomegranate seeds, toasted pine nuts and Gorgonzola cheese dressed with hibiscus vinegar


•Caesar Griglia - Grilled hearts of romaine, anchovies, garlic, Parmesan


•Caesar - Hearts of romaine, anchovies, garlic, Parmesan, croutons, crispy capers





Third Course (your choice of):


•Capesante - Pan seared sea scallops with a sundried tomato and spicy salumi risotto, over a caper buerre blanc


•Petite chicken - Stuffed with duxelles, served with black cardamon risotto and a hazelnut truffle sauce


•Gnocchi al Coniglio - Sautéed gnocchi with rabbit confit, leeks, shallots, mushrooms, roasted tomatoes and gorgonzola cheese


•Casoncelli - House-made pasta filled with grilled eggplant, goat cheese and basil with a smoked tomato fonduta


•Costole Breve - Braised beef short ribs, with sweet potato puree, Gorgonzola and a vanilla bean foam






Fourth Course (your choice of):


•Tiramisù - Espresso soaked champagne biscuits layered with amaretto, mascarpone and dusted with cocoa


•Lavender Chocolate Pâté - Finished with sea salt, extra virgin olive oil and raspberries


•Blood Orange semifreddo


Panzano on Urbanspoon

2 comments:

  1. Thanks a to for taking me to http://www.opentable.com. Best way to book Panzano !! @Lisa Restaurant Wordpress Themes

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  2. My husband loves this and thanks for taking me to http://www.panzano-denver.com/, love it. will have to prepare this week end...thanks

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