Chef’s Five Course Tasting & Wine Pairing At Joy Bistro
Italian Egg Roll
Parmesan, Pecorino & Mozzarella cheeses, fresh herbs & prosciutto with house made ragu.
Bollini Pinot Grigio DOC, Trentino, 2011
Pâte á Choux Gnocchi
Hand made gnocchi with lump crab, favetta, crispy bacon finished with brown butter & chive oil.
Cabreo La Pietra Chardonnay IGT, Tuscany, 2010
Wild Caught Diver Scallop
Dusted with house cured pancetta, duck fat fried pommes frites, roasted asparagus, squash, finished with sweet potato beurre blanc.
Piccini Chianti DOCG, Tuscany, 2010
Red Wine Braised Veal Shank
pulled veal shank, with parisian carrots, green beans, roasted shallots served over a celery root potato puree, finished with sauce Bordelaise.
Campo al Mare Bolgheri DOC, Tuscany, 2007
Pecan Pie Cheese Cake fished with chocolate ganache & Bourbon
Mia Dolcea Moscato d’Asti DOCG, Piemonte, 2011