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


  1. Thanks a to for taking me to Best way to book Panzano !! @Lisa Restaurant Wordpress Themes

  2. My husband loves this and thanks for taking me to, love it. will have to prepare this week end...thanks