Seasonal Menu Series
Italian cooks utilize fresh ingredients to create dishes that reflect the season. To honor this tradition, Vinny’s culinary staff developed a Series of Seasonal Features using the finest ingredients for which Italy is famous, such as olive oils, cheeses, tomatoes and herbs.
September 23 through November 13, 2011
Autumn is a special time of year in an Italian kitchen. Not only are some of the most revered ingredients fresh and plentiful, but it's also when the weather cools and Italian comfort dishes are readily served.
Vinny's culinary staff is proud to present these Fall Features:
Two Chicken Breasts sautéed in a Chianti Red Wine Sauce
over a bed of Fettuccini Pasta topped off with a
Sun Dried Tomato Pesto Sauce with
Kalamata Olives, Garlic and Fennel.
PORK CHOP PORTABELLA
Grilled 8 oz Iowa Chop finished with a Portabella Mushroom Marsala Sauce and lightly topped with Gorgonzola Cheese. Choice of a Side of Penne
Marinara or Steamed Veggies.
July 1 through August 28, 2011
Vinny Vanucchi’s Summer Features follows the Italian tradition to mangiare leggero, or “eat light,” in the heat of summer. These light, but vibrant dishes showcase the fresh ingredients available in Italy's summer markets including fruits, vegetables meats and fish.
Using simple techniques and humble ingredients Italians create simple dishes that reflect the flavor of the season..
May 13 through June 26, 2011
Herbs are at the heart of Italian cuisine. With the onset of spring, temperatures rise throughout Italy and pots situated on windowsills and balconies burst with sprigs of fresh basil, parsley, sage and oregano.
Spring is also a time when Italians gather at festivals or “feste” to celebrate the bounties of the earth. Many seaside communities host festivals celebrating fish (“pesce“) and the sea.
Vinny’s culinary staff is proud to present this multi-course Spring Menu showcasing the bright flavors from the earth and bounty from the water.