Girasole

Dinner

Cooking Class, Italian, Girasole, The Plains, VA

Cooking Class with Chef Patierno

Posted on

Cooking Class with Chef Patierno

Tuesday, February 7, 6:30pm
Antipasti & Soups
Cost: $85 per person, includes dinner

Come enjoy a cooking demonstration by Chef Patierno, followed by dinner.  On February 7 at 6:30pm, Chef Patierno will demonstrate antipasti and several regional Italian soups.  Then on March 7 at 6:30pm, we’ll feature the ever-popular pasta making!  Come learn some new dishes, enjoy a nice dinner following the cooking demonstration, and perhaps make new friends.  The cost is $85 per person, which includes dinner, or 3 classes can be purchased for $225.  To make a reservation, please call the restaurant at 540-253-5501.

Valentine’s Day Weekend - Dinner - Girasole - The Plains, VA, Middleburg, VA, Haymarket, Salamander Resort

Valentine’s Day

Posted on

Valentine’s Day

4 Course, Fixed Price Menu
Tuesday, February 14, 5-10pm
Cost: $85 per person, exclusive of beverages, tax, and gratuity

Valentine’s Day at Girasole
Treat your Valentine to a delicious four course meal prepared by Chef Patierno and enjoy the romantic ambiance of our dining room created by Lydia Patierno. The cost of the four-course dinner is $85 per person, exclusive of tax, beverages, and gratuity. The menu options are:

First Course:
Local Oysters Florentine
Beef Carpaccio
Burrata with Microgreens
Winter Soup
Bresaola with Piemontese Ricotta and Kinlock Farms Local Honey

Second Course:
Baby Arugula with Shaved Parmesan and Artisanal Olive Oil
Classic Caesar Salad
Fennel Salad with Blood Oranges and Mediterranean Olives
Frisee with Anchovy Dressing and Gorgonzola Crostini

Third Course:
Taleggio Ravioli with Aged Balsamic
Braised Short Ribs in Barolo with Creamy, herbed Polenta
Venison Medallions in a Brandied Cherry Sauce with Local Mushrooms
Housemade Lasagna Bolognese
Pistachio Encrusted Local Trout with a Lemon Sauce
Pappardelle with Braised Cinghiale

Fourth Course:
Housemade Pastries, Gelato, and Sorbetti

Reservations are required. Call 540-253-5501 to make your reservation!

Cooking Class with Chef Patierno

Posted on

Cooking Class with Chef Patierno

Tuesday, March 7, 6:30pm
Pasta Making
Cost: $85 per person, includes dinner

Come enjoy a cooking demonstration by Chef Patierno, followed by dinner. On February 7 at 6:30pm, Chef Patierno will demonstrate antipasti and several regional Italian soups. Then on March 7 at 6:30pm, we’ll feature the ever-popular pasta making! Come learn some new dishes, enjoy a nice dinner following the cooking demonstration, and perhaps make new friends. The cost is $85 per person, which includes dinner, or 3 classes can be purchased for $225. To make a reservation, please call the restaurant at 540-253-5501.

Mystery Dinner, The Plains VA, Girasole

4 Course Mystery Dinner

Posted on

4 Course Mystery Dinner

Sunday, January 15, 6:30pm
Hosted by John & Holli Todhunter,
Three Fox Vineyards
Cost: $70 per person, exclusive of tax and gratuity

The Paris Express runs daily between Paris and Zurich in Switzerland, a 6 ½ hour trip by luxury train.  On this trip, a special guest has promised to provide a tasting of wines at brunch in the First Class dining car, but alas the special guest never shows up for the tasting. Get clues and help solve the mystery while enjoying the following four courses by Chef Patierno and wine pairings by Three Fox Vineyards.
 
Belgian endive with Brie Crostino
La Boheme Viognier
 
Gnocchi Parisienne
Calabrese Pinot Grigio
 
Salmon with Sole Mousse
Signor Sangiovese Reserve
 
Soufflé
Gatto Bianco

The cost for this entertaining dinner is $70 a person, exclusive of tax and gratuity.  We hope you’ll join us for this evening of fun and deliciousness.  To make a reservation, please call the restaurant at 540-253-5501.

 

Guest Sicilian Chef, The Plains VA, VA, The Plains, Girasole

4 Course Tasca d’Almerita Wine Dinner

Posted on

4 Course Tasca d’Almerita Wine Dinner

Thursday, January 19, 6:30pm
With Guest Chef Ludovico DeVivo
Cost: $85 per person, exclusive of tax and gratuity

Girasole is thrilled to partner with Tasca d’Almerita and warmly welcomes Chef Ludovico DeVivo from Sicily.  Chef DeVivo, along with Pasty Chef Gabrielle, will cook along with Chef Patierno and bring you not one but TWO events. A cooking class of classic Sicilian dishes will be held Wednesday, January 18th at 6:30 pm.  The following night, Thursday, January 19th, Girasole will host a four course Tasca d’Almerita Wine Dinner.  This $85, fix-priced meal, will include antipasti and Tasca d’Almerita Regaliali Bianco to whet your appetite for the four courses to come, each paired with Sicily’s Tasca d’Almerita wines.
 
Lamb skewers
Lamuri Nero d’Avola Sicilia DOC

Risotto alla Norma
Rosso del Conte Contea di Scalfani DOC
 
Pan-sautéed sea bass with parsley sauce, swiss chard, and anchovy
Grillo Cavallo delle Fate Sicilia DOC
 
Sicilian Cannolo
Diamante Passito Sicilia IGT
 
Space is limited for both events.  Call the restaurant at 540-253-5501 to make your reservation. *Menus subject to availability

 

Christmas Eve Dinner

Posted on

Christmas Eve Dinner
Saturday, December 24, 4-9:30pm
Featuring the dinner menu with festive chef specials

We want to make your holiday season memorable and delicious!  We hope that you’ll dine with us for either Christmas Eve, with seatings from 4-9:30 pm, or for New Year’s Eve dinner.  On Christmas Eve, we will be featuring the Dinner Menu with a festive array of seasonal chef specialties, such as housemade chitarrini with lobster, pan-seared veal chop with fresh herbs, and halibut with local mushrooms.

New Year’s Eve Dinner

Posted on

New Year’s Eve Dinner
4 Course, Fixed-Price Dinner
Saturday, December 31, Seatings from 5-10pm
Cost: $90 per person, exclusive of beverages, tax, and gratuity

For New Year’s Eve, we will be featuring a four-course, fixed-price dinner with seatings from 5-10pm.  Chef Patierno will be offering the following options for each of the four courses:

Appetizer selections:
Olives all’Ascolana
Lamb skewers
Speck and radicchio risotto
Gnocchi with Gorgonzola and walnuts
Butternut squash ravioli

Salad selections:
Fennel salad
Arugula salad
Radicchio Trevise

Entree selections:
Seafood ravioli
Venison medallions
Chestnut stuffed rabbit
Halibut wrapped in prosciutto
Lasagna Bolognese
Pappardelle al Chinghiale
Veal medallions vespucci

Housemade Desserts

To make a reservation, call 540-253-5501. Space is limited. Menu is subject to change based on availability.

Thanksgiving Dinner

Posted on

thanksgiving

Thanksgiving Dinner

Thursday, November 24
Seatings from Noon-5 pm

Cost: $70 per person, exclusive of beverages, gratuity, and tax

Featuring the following menu choices:

Antipasti
Oysters Florentine
House Smoked Salmon
Ricotta & Spinach Agnolotti in a Cream Sauce
Burrata with Tuscan Olive Oil
Autumn Soup

Insalate
Caesar
Local House Greens
Arugula, Sliced Pear, Gorgonzola & Walnuts

Piatti Principale
Traditional Roasted Turkey
Roasted Ayrshire Farm Rose Veal
Venison Medallions with Brandied Cherries
Pan-seared Faroe Island Salmon with Local Mushrooms & Roasted Cherry Tomatoes
Housemade Pumpkin Ravioli in Sage Butter with Crispy Sweet Potatoes

Dolci e Gelati
Selection of House Made Desserts

** Menu is subject to availability

Truffle Dinner - Girasole

6 Course Annual Truffle Dinner

Posted on

6 Course Annual Truffle Dinner

Sunday, November 13, 6:30 pm
Hosted by Francesca Vaira, GD Vajra
Cost: $250 per person, exclusive of tax and gratuity

Our annual Truffle Dinner celebrates the famed white truffle from Italy’s Piedmont region.  Hosted by Francesca Vaira of G.D. Vajra Wines, the white truffle of the Piedmont region will be featured in each of the six courses, paired with wines from G.D. Vajra Estate. The cost is $250 per person, exclusive of tax and gratuity.

Since Roman times, truffles have been hunted for both their aphrodisiac qualities and taste.  The white truffle, also referred to as the White Diamonds of Alba, found in the Piedmont region of Italy is known for its enigmatic smell, with hints of fermented honey, hay, garlic, spices, and wet earth. Girasole’s white truffles are hunted by Ezio and his prized, four-legged companion, Jolly.

Chef Patierno, always committed to using only quality ingredients, transforms the white truffle into complex dishes that show with one bite why the truffles have been prized for centuries. Girasole’s fix-priced, six course meal with wine pairings by G.D. Vajra will give tribute to the Piedmont truffles and will delight every palate.

Chef Patierno’s menu for 2016 is inspired by traditional regional Italian dishes and locally available, seasonal ingredients that highlight the flavors of the white truffle.

Featuring the following courses and wine pairings by G.D. Vajra:

Antipasti
Della Neve Nebbiolo Rose Brut N/V

Raviolo bergese e scaglie di tartufo bianco
Ricotta and local farm egg yolk ravioli with shaved white truffle
Barbera d’Alba Superiore 2013

Insalata verde dell’orto con capasanta e olio di tartufo bianco
Local greens with white truffle oil and seared Diver scallop
Riesling ‘Langhe Bianco’ 2015

Risotto alla Piemontese e scaglie di tartufo bianco
Piedmontese carnaroli risotto with shaved white truffle
Freisa ‘Kyé’ 2011

Cotoletta di vitello e scaglie di tartfufo bianco
Milk-fed veal chop with shaved white truffle
Barolo ‘Ravera 2011
Borolo ‘Bricco della Viole’ 20

Dolce al tartufo bianco
Dessert
Moscati d’Asti 2015

To make a reservation, call 540-253-5501. Space is limited. Menu is subject to change based on availability.

4 Course Robert Sinskey Vineyards Dinner

4 Course Robert Sinskey Vineyards Dinner

Posted on

4 Course Robert Sinskey Vineyards Dinner

Sunday, September 25, 6:30pm
Hosted by JB O’Brien of Robert Sinskey Vineyards
Cost : $95 per person, exclusive of tax and gratuity

Join us for this wonderful four course meal, featuring the best of late-Summer fare and classic California wine pairings. The event will be hosted by JB O’Brien of Robert Sinskey Vineyards (RSV) of Napa, CA.  RSV is a second generation, family-owned vineyard and winery. The vineyard is beyond organic.  Since 1991, RSV has been practicing the “whole farm” philosophy which means that they seek to use farming methods and practices that heal the earth. This fixed-price dinner will feature the following courses and RSV wine pairings.  The cost is $95 per person, exclusive of tax and gratuity. Call 540-253-5501 to make a reservation.

Sole Mousse on Poached Faroe Island Salmon
Pinot Blanc 2013

Sautéed Sweet Breads with Taleggio Ravioli
Abraxas Blanc 2013

Duck Breast Wrapped in Swiss Chard
with Duck Confit Risotto and Crispy Prosciutto
Carneros Pinot Noir 2012

Boneless Lamb Shank with Mushroom Duxelles Crostini
Carneros POV 2012