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pane vino menu

//pane vino menu

pane vino menu

2. We love fresh food, flavorful food, food that’s in season, and food that’s distinct. 1. Grilled T-Bone steak with rosemary and extra virgin olive oil, served with Tuscan beans, Grilled Pork chop with butter and rosemary, * Served raw or undercooked, or contains raw or undercooke ingredients, ** Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of  foodborne illness, A maximum of 2 credit cards per table with a minimum $20.00 charge, Puff pastry with vanilla custard and seasonal berries, Crisp almond cookies and Tuscan dessert wine, Creampuffs filled with white chocolate gelato, Layers of mascarpone cream and espresso soaked ladyfingers, 10 years old tawny Porto, Oporto, Portugal, Late Bottle Vintage Porto '08, Oporto, Portugal. Pane Vino is a family owned Farm to Table Pizzeria in Oyama, BC. Pane e Vino is NOT a gluten free facility, but we are gluten free friendly! Zuani, “ San Floriano del Collio”  Friuli   ‘15, “Aristos”  Cantina Valle Isarco Where two lakes meet, find the best place to eat. Pane e Vino has an extensive wine cellar of fine Italian and California wines. Pane e Vino serves regional Italian-style cuisine, featuring fresh grilled fish and meats, thin crusted pizzas and pasta dishes exceptionally flavorful with fresh ingredients. Authentic Napolitano Pizza made from locally sourced ingredients. Pane e Vino is NOT responsible for lost or stolen items. Vino. Prix-Fixe (Not Currently Available) ... Click here to view The Gluten Free Menu *Please Note* This menu has red asterisks next to the items that are NOT available Gluten Free (Don’t worry there’s only a few!) Franc- Sangiovese)   Antinori,  Toscana   ’04, (Sangiovese, Cab-Sauv.-Syrah)   Antinori,  Toscana   ‘15, Ripasso, Venturini “Semonte Alto” San Floriano,  Verona’14, Clos Pegase “Mitsuko’s”  Napa Valley”   ‘14, Barnett Vineyards    Tina Marie Vineyard  “Russian River Valley”   ‘16, All Rights Reserved | Pane e Vino Trattoria, Tuscan garlic bread topped with fresh tomatoes, basil and garlic, Fresh mozzarella, tomatoes, basil and extra virgin olive oil, Thin slices of beef topped with shaved parmesan cheese, capers and lemon juice, Fresh fried calamari served with spicy tomato sauce, Dry​ cured beef, arugula, red onions, with a lemon vinaigrette, Baked eggplant with cheese and tomato sauce, Spinach salad with warm pancetta and eggs in a balsamic vinegar-olive oil dressing, Daily picked baby lettuce, tomatoes, and leeks tossed in oil and vinegar, Assortment​ of cured meats and house-marinated vegetables, Flat pasta with fontina, parmesan, smoked mozzarella cheese, cream and green peas, Angel hair pasta with fresh tomatoes, garlic, basil and extra virgin olive oil, Penne pasta with tomato sauce, capers, olives, anchovies and oregano, Wide egg pasta with chicken and porcini mushrooms in a light tomato cream sauce, Flat​ spinach and egg noodles with meat sauce, Pasta tubes with pancetta, mushrooms in a light creamy tomato sauce, Corkscrew pasta, smoked mozzarella, eggplant, garlic and tomato sauce, Thin grilled chicken breast topped with fresh tomatoes, garlic and basil, Grilled Italian sausage, stewed peppers and grilled polenta, Grilled​ lamb chops with a red wine shallot sauce, Sauteed veal scaloppine with fresh wild mushrooms, Tomato sauce, mozzarella, oregano and basil, Roasted bell peppers, eggplant, tomato sauce, garlic, basil and oregano (no cheese), Tomato sauce, mozzarella, prosciutto, mushrooms, artichokes, olives and oregano, Tomato​ sauce, mozzarella, cooked Italian ham, mushrooms and oregano, Tomato sauce, mozzarella, prosciutto, mushrooms and artichokes, Four cheeses: mozzarella, fontina, goat cheese and ricotta topped with basil, Tomato sauce, mozzarella, spicy sausage, capers, olives, chili flakes and oregano, Tomato sauce, mozzarella, wild mushrooms and oregano, Tomato sauce, mozzarella, spicy salami, hot pepper flakes and oregano, Tomato​ sauce, mozzarella, Italian sausage and oregano, Folded pizza stuffed with tomato, mozzarella, ricotta, ham and mushrooms, Homemade cheesecake topped with fresh seasonal berries. Falanghina (Chard-Sauv-Pinot G.-Tocai)   “ Sudtirol”  ’17, Gumphof,   ”Südtirol”  Bressanone, Alto Adige,  ‘17, dei Castelli di Jesi, Consono Accadia  Marche  ’16, “ Capitel dei Roari” Luigi Righetti,  Veneto ‘13, Produttori del Barbaresco,   Piemonte    ‘14, Cascina Ca’Rossa “Vigna Mulassa”   Alba , Piemonte ‘13, Giacomo Fenocchio, “Bussia”  Piemonte   ‘12, Rinaldi Francesco “Canubbio”  Piemonte  ‘09, Antinori  “Pian Delle Vigne” , Montalcino  ‘13, Tenuta il Poggione Franceschi,  Montalcino  ‘11, Conti Serristori,  “Macchiavelli”   Toscana  ‘12, “Rosso Riserva” Vignalta  Colli Euganei  Veneto  ‘13, “Gemola” Vignalta   Colli Euganei  Veneto  ’13, Cascina Ca’Rossa “Vigna Audinaggio  Alba   ‘12, Azienda Agricola Scacciadiavoli,  Montefalco, Umbria   ‘11, (Rosso Piceno Superiore) Poderi Lazzaro, Offida, Marche’15, (Cab-Sauv.-Cab. Vini Bianchi Italiani. Bianco Friulano (Chard-Sauv-Pinot G.-Tocai) Zuani, “ San Floriano del Collio” Friuli ‘15. Pane e Vino has an extensive wine cellar of fine Italian and California wines. Lista dei Vini. Our Menu. Please read more about our food and Chef Bruno Quercini below . Print.

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