Italian-themed event at Serafina Trattoria
Every city needs an intimate Italian restaurant like Serafina Trattoria where the Bailliage celebrated its 2017-2018 season opener. The establishment’s Tuscan-style decor, fabulous cuisine and waterfront dining overlooking Middle River, has earned it many accolades.
The personal attention to detail by Maître Restauratuer Micky Annecca and his wife, Vicky, who is a Dame de la Chaîne, resulted in a slew of culinary accolades. Following a sparkling reception and pass arounds, attendees entered the private dining room. Tables featured bowls of sunflowers, royal blue napkins and themed menus.
MENU
Smoked salmon crostini, caper caponata
Parma ham with oranges, provolone
mini crab cake, mango aioli
Contratto Millesimato Extra Brut (Metodo Classico) VSQ 2011
Octopus, shrimp, orange vinaigrette, arugula
La Spinetta Vermentino Toscana IGT 2016
Tomato-crusted sea bass
Vernaccia reduction, artichoke puree
La Spinetta Il Rosé di Casanova IGT 2016
Pink grapefruit with Campari sorbet
Ricotta-filled agnolotti with truffles
porcini mushroom sauce, tomatoes
La Spinetta Chianti Riserva di Casanova DOCG 2011
Almond crusted lamb lollipops
foie gras, demi-glace
La Spinetta Barbera D'Asti Gallina DOCG 2011
Trio of Italian cheeses
Peccorino Romano - Taleggio - Caciocavallo
honey, Balsamic, almonds
Montalcino Extra Virgin olive oil by Ciacci Piccolomini d’Aragona
Hazelnut panna cotta, caramel sauce
La Spinetta Biancospino Moscato d'Asti DOCG 2016
Each course was paired with La Spinetta’s Tuscan and Piedmont wines. La Spinetta’s representatives led attendees through the evening’s wine selections educating us on “breakfast wines” and the nuances of olive oils.
The evening was an undoubted success. Kudos to the Chefs on standouts: the ricotta-filled agnolotti with truffles in a heavenly porcini sauce and the foie gras stuffed, almond-crusted lamb.
Bailli Nancy Radlauer acknowledged Micky and Vicky Annecca as well as Chefs Fabiano Lazzari and Saul Gonzalez to thunderous applause. Everyone agreed that we would return soon!
Nancy Radlauer
Bailli