Gianfranco's Food and Wine Dinner

A Taste of Italy

Chef's Food and Wine Dinner

Thursday, April 24th - 7 p.m.

Course One

Marinated Beef Carpaccio

Rosemary, juniper, salt and sage are used to marinate the beef which is then topped with Parmesan cheese and fresh arugula

Paired with San Giuseppe Lambrusco del Emilia 2005

Course Two

Seafood Lasagna

House-made spinach noodles layered with assorted seafood, Parmesan and provolone cheeses
Paired with San Guiseppe Pinot Grigio Rose 2006

Course Three

Roasted Pork

Pork loin roasted with apricots and plums
Paired with Pere Alessandro Nebbiolo D’ Alba 2005

Course Four

Apple Strudel
Paired with Pere Alessandro Moscato D’ Asti 2005

Cost per person: $55.00

(tax and gratuity are included in the price)

Call Shanna at 410 962 1212 for reservations. Guaranteed reservations are required.

Cancellation Policy: Reservations can be cancelled up to 24 hours prior to the dinner without being charged.

Salt-Encrusted Branzino Recipe

Branzini, which are also known as spigole in Italy, are among the most popular Mediterranean fish, and always have been. Sea bass is a very tasty fish, with relatively few, easy-to-remove bones and firm flesh that holds its shape when cooked.

SALT-ENCRUSTED BRANZINO
Serves 2

1 Whole Branzino – cleaned and gutted (approximately 10-12 ounces)
Olive Oil
2-3 sprigs Fresh Rosemary
1 Egg White
½ cup Orange Juice
2 Cups Kosher Salt


1. Preheat your oven to 350 degrees
2. Coat your baking pan with olive oil.
3. Place the branzino in the middle of the pan and put the sprigs on fresh rosemary inside the fish.
4. In a medium bowl mix the egg white with the orange juice and then mix in the kosher salt.
5. Cover the fish with the salt mixture patting it on to encase it.
6. Place the fish in the oven for 25 minutes.
7. The salt will have harden so will crack it and remove all the salt mixture. Do not eat the salt. Your Branzino is ready to eat.