Papacelle

<b>Papacelle</b>
152 Simsbury Road (Riverdale Farms), Avon. 860-269-3121
<a href="http://www.papacelle.com/">papacelle.com</a><br>
<br>
Papacelle's New Year's Eve menu will be available starting at 7 p.m. Cost is $75 per person. All reservations must be paid for in advance. Chef's wine pairings are available.<br>
<br>
<u>First course:</u><br>
<br>
(Choice of)
scallop, housemade bacon and avocado
black lentils and cotecchino
sunny-side up egg over spicy tomato sauce scented with black truffle.<br>
<br>
<u>Second course:</u><br>
<br>
Fettuccine in a spicy red fish sauce
Radiatore pasta Bolognese
Pumpkin ravioli in a sage-walnut butter sauce<br>
<br>
<u>Third course:</u><br>
<br>
Braised lobster "cacciucco"
Beef tenderloin
Grilled chicken breast
Eggplant sformato<br>
<br>
<u>Fourth course:</u><br>
<br>
Salad of slivered shiitake mushrooms, spinach and truffled cheese
Arugula salad with orange slices, fennel and freshly grated black pepper
Mixed green salad with marinated vegetables and balsamic dressing<br>
<br>
<u>Fifth course:</u><br>
<br>
Flourless chocolate cake with strawberry gelato
Roman tiramisu
Pears braised in primitive with an orange mascarpone cream and candied walnuts<br>
<br>
Prosecco toast at midnight.

( Bettina Hansen, Hartford Courant / December 12, 2013 )

Papacelle 152 Simsbury Road (Riverdale Farms), Avon. 860-269-3121 papacelle.com

Papacelle's New Year's Eve menu will be available starting at 7 p.m. Cost is $75 per person. All reservations must be paid for in advance. Chef's wine pairings are available.

First course:

(Choice of) scallop, housemade bacon and avocado black lentils and cotecchino sunny-side up egg over spicy tomato sauce scented with black truffle.

Second course:

Fettuccine in a spicy red fish sauce Radiatore pasta Bolognese Pumpkin ravioli in a sage-walnut butter sauce

Third course:

Braised lobster "cacciucco" Beef tenderloin Grilled chicken breast Eggplant sformato

Fourth course:

Salad of slivered shiitake mushrooms, spinach and truffled cheese Arugula salad with orange slices, fennel and freshly grated black pepper Mixed green salad with marinated vegetables and balsamic dressing

Fifth course:

Flourless chocolate cake with strawberry gelato Roman tiramisu Pears braised in primitive with an orange mascarpone cream and candied walnuts

Prosecco toast at midnight.

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