Quartino Wine Dinner Featuring Branko Winery

Chicagoans are invited to join Quartino Ristorante for an exclusive Wine Dinner in partnership with Branko from the small region of Friuli.  The wine dinner will be led by Winemaker Igor Erzetic and will feature a reception and five-course menu created by Quartino Executive Chef John Coletta.

For $49 per person plus tax and gratuity, guests are invited to enjoy a festive reception with passed wines and Frittata with Potatoes and Onions, Warm Leek Gratinati with Montasio Fonduta, Gorgonzola Filled Dates wrapped in Homemade Pancetta, Chicken Liver Mousse with Chives, Polenta Crostini with Duck Prosciutto and Apricot Puree complemented by the Branko Pinot Grigio followed by a decadent five-course dinner.

Dinner courses include Tuna Carpaccio with Sturgeon Tartar and Salmon Caviar paired with a Colle Duga Merlot; Skate with Braised Cavolo Rosso and Citrus paired with Branko Sauvignon; Roasted Butternut Squash Risotto Gallinacci paired with Colle Duga Chardonnay; and Gran Bollito Misto paired with Branko Red.  Complete menu is below.

Igor Erzetic, of Scottish descent, moved to Slovenia to learn artisanal winemaking techniques.  These skills are apparent in Branko’s well-balanced wines of exceptional elegance, complexity, and character.  The Pinot Grigio has received Tre Bicchieri from the Gamero Rosso 3 years in a row, and the others have received numerous accolades as well.

WHEN: Monday, February 28
Reception 7:30 PM
Dinner 8:15 PM 

COST: $49 per person, excludes tax and gratuity

RESERVE: Reservations required, call Quartino 312.698.5000

WHERE: Quartino Ristorante
626 N State
Chicago, IL 60654
312.698.5000
www.quartinochicago.com

RECEPTION
BRANKO PINOT GRIGIO
Frittata with Potatoes and Onions
Warm Leek Gratinati with Montasio Fonduta
Gorgonzola Filled Dates wrapped in Homemade Pancetta
Chicken Liver Mousse with Chives
Polenta Crostini with Duck Prosciutto and Apricot Puree 

DINNER
COLLE DUGA MERLOT
Tuna Carpaccio with Sturgeon Tartar and Salmon Caviar 

BRANKO SAUVIGNON 
Skate with Braised Cavolo Rosso and Citrus 

COLLE DUGA CHARDONNAY
Roasted Butternut Squash Risotto Gallinacci

BRANKO RED
Gran Bollito Misto

LIMONCELLO
Winter Lemon Torta with Mascarpone
Homemade Biscotti

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