Dinner Menu - The Racing Club

Badia a Coltibuono
Guest Chef Promotion
Dinner Menu
6th,7th,9th & 10th Oct 2014
B a d i a a C o l t i b u o n o’s W i n e List
White
by gl
coltibuono trappoline igt 2012 / 13
straw yellow with touch of green. pleasant vegetable, fruit,
chamomile, & yellow flower aromas. fresh & slightly salty
with mineral notes. followed with orange peel, banana
& yellow peaches & long finish.
ideal accompaniment for seafood or vegetable dishes.
Red
badia a coltibuono chianti classico 2010
beautiful ruby red. layers of iris, violet, tobacco &
black cherry aromas. well balanced with supple tannins
& mineral notes. clean & fresh acidity.
ideal accompaniment for pasta or tomato dishes.
badia a coltibuono chianti classico
“ cultus boni “ docg 2009 / 10
intensive ruby red. elegant balsamic notes with flower, cherry,
liquorice & chocolate aromas. warm & pleasant on palate.
great harmony between full mouth feel & fresh finish.
ideal accompaniment for grilled beef or fatty pork dishes.
Badia a ‘Coltibuono Guest Chef Promotion
**Cena / Dinner**
th th th
th
6 , 7 , 9 & 10 Oct 2014
by bot
$ 55
$ 240

flan di porcini e finferli con crema di pecorino toscano e porcini fritti
porcini & chanterelle flan with tuscan pecorino cheese cream & fried porcini mushrooms
or
$ 90
$ 395
cream di patate e ricotta pane croccante e tartufo nero
cream of potato & crusty bread with black truffle

$ 130
$ 565
risotto allo zafferano con piccoli medaglioni di cinta senese e sedano croccante
saffron risotto with medallion of cinta senese, tuscan pork & crunchy celery
or
badia a coltibuono chianti classico docg riserva 2008 / 09
intensive deep ruby red. maturing flavours of leather,
macerated cherry aromas. notes of black cherry, mint,
liquorice & tobacco are supported by firm yet well-integrated
tannins & lively acidity on the palate. long persistent finish.
ideal accompaniment for roasted meats & game or aged cheese.
$ 620
badia a coltibuono sangioveto supertuscan igt 2009
deep ruby red with shades of purple. intensive nose with balsamic,
flowery violet, iris, spice, red fruit & vanilla aroma. on the palate it
reveals a great structure, dry & savoury supported by balanced
acidity; warm & persistent. supple tannins become refined on the palate.
ideal accompaniment for osso bucco or aged parmesan cheese.
$ 820
Sweet
badia a coltibuono vin santo del chianti classico 2006
brilliant golden amber colour. hints of honey, toasted almonds &
vanilla aromas. rich in taste of candied fruits, citrus, apricot &
dried fig. balanced by vibrant acidity & enhanced clean,
rich & elegant taste. very long & persistent finish.
ideal accompaniment for citrus desserts.
tartare di branzino con cannoncino di olive, pomodorini cherry e caviale
seabass tartar with cannone olives, cherry tomatoes & oscietra caviar
lasagna con pesce
seafood lasagna
shrimps, squids, octopus & scallops

guancia di vitello cotta nell’uva sangiovese, purè di patate e castagne
simmered veal cheek in sangiovese with potato & chestnuts
$ 145
or
pescespada alla mediterranea con pomodorini, olive e capperi
mediterranean swordfish with small tomatoes, olives & capers

$ 650
uovo di cioccolato fritto, con salsa alla vaniglia grumi caramellati e caviale
deep-fried chocolate egg with vanilla sauce, caramelized citrus zest & caviar
freshly brewed coffee  fine tea
leccornia
$788

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