Washington, D.C. (September 29, 2013) – Bibiana Osteria-Enoteca will be introducing a new tasting menu highlighting distinctive dishes from every region of Italy. It will change every two to three weeks depending on ingredient availability.
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Executive Chef Nicholas Sefanelli has chosen to follow the dining journey covering the Piedmont, Tuscany, Emilia Romagana, Umbria, Vento, Sicily and Lombardia. The featured dishes will also be available a la carte and range in price range from $3 to $29.
General Manager Michael King, who spearheads the beverage program at Bibiana as well, will be featuring wines to pair with each respective region to complement the cuisine. His selections will be offered as pairings to the menu for an additional $30.
For the opening Campania Menu, King is featuring the following pairings: First course De Conciliis Selim Brut NV; Second course Caggiano Fiagre11 or Caggiano Tari Aglianico11; Third course Terredora Falanghina 11 or Cuomo Furore Aglianico, Piedirosso 10, and Fourth course House-made Lemon Cello.
DOC Mozzarella di Bufala from Paestum, Heirloom Tomatoes, Basil, Olive Oil
Fried Small Calzone Stuffed with Mozzarella, Tomato, Oregano
Pasta e Fasule
White Bean, Pasta, and Mussel Soup
House Made Scialatielli, Zucchini, Rock Shrimp
Faella Large Rigatoni Neopolitan Meat Ragu, Pecorino
O’ Purp alla Luciana
Braised Octopus with Cherry Tomatoes, Olives, Capers, Grilled Bread
Guancia alla Pizzaiola
Slow Braised Veal Cheek in the style of the Pizza Maker, Roasted Potatoes
Chilled Eggplant and Chocolate Trifle
Chocolate & Almond Torte, Ricotta Gelato
The four-course, $55 per person (excluding tax and gratuity) regional menu commences September 24 and will launch with the exploration of authentic cuisine from Campania. For more information and reservations from Bibiana, please visit: www.bibianadc.com