Girasole

Dinner

Restaurant Week 2017 - Girasole, The Plains, VA, Middleburg VA, Gainsville, Haymarket, Manassas, Aldie, Winchester, Warrenton, Marshall Virginia, Salamander Spa

Northern Virginia Restaurant Week

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Northern Virginia Restaurant Week

March 20-27
4 Course Menu
Cost: $52.17 per person, exclusive of beverages,
tax, and gratuity

We’re thrilled to be joining Northern Virginia’s Restaurant Week, March 20-27.  We will be featuring a four course, fixed-priced menu.  For only $52.17, you can choose one selection for each course.

Appetizers
Olives all’Oscalana
Lightly fried artichokes
Fried Mozzarella
Arancini

Salads
Sliced beets, Granny Smith apple, and goat cheese with microgreens
Baby arugula, cherry tomatoes, and Pecorino
Shaved fennel with blood oranges and Mediterranean olives

Main
Rose veal involtini with prosciutto and mozzarella
Pan-sautéed Bronzino with pine nuts, tomatoes, basil and lemon butter
Housemade spinach and ricotta Agnolotti in a cream sauce

Dessert
Mixed gelati and sorbetti

Reservations are required. Call us at 540-253-5501.

cooking classes, Girasole, The Plains, VA, Middleburg VA, Gainsville, Salamander Spa

Cooking Class with Chef Patierno

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Cooking Class with Chef Patierno

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

 

Murder Mystery-Dinner, Girasole, The Plains, VA, Middleburg VA, Gainsville, Salamander Spa

4 Course Mystery Dinner

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4 Course Mystery Dinner

Sunday, March 12, 6:30pm
Hosted by John & Holli Todhunter,
Three Fox Vineyards
Cost: $80 per person, exclusive of tax and gratuity
Hosted by John and Holli Todhunter of Three Fox Vineyards, you’ll enjoy a delectable four course dinner with roots in Italy’s Marche region and wine pairings by Virginia’s Three Fox Vineyards.  With each course, you’ll get clues to help solve the murder of the person seeking answers to the disappearance of Charlemagne’s ring in the sixteenth century.

Heirloom tomatoes with a classic tonnato sauce
Calabrese Pinot Grigio, 2016

Sorcetti Gnocchi
La Boheme Viognier 2016

Veal Involtini with prosciutto and mozzarella
Piemontese Nebbiolo 2015
or
Pan-sautéed Branzino with an anchovy sauce
La Giacosa Chardonnay, Springlot Reserve 2016

Dolce
Rosso Dolce Chambourcin, NV
 
The cost for this dinner is $80 per person, exclusive of tax and gratuity.  Reservations are required. Call 540-253-5501 to make your reservation!

MiddleburgLife - Girasole, The Plains VA, Virginia, Middleburg, Salamander Restore, Haymarket, Gainesville, Warrenton

Girasole in Middleburg Life

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Girasole in Middleburg Life’s February 2017 issue

 

Read Article, Click Here

Girasole, Middleburg Life

Girasole, Middleburg Life

Cooking Class, Italian, Girasole, The Plains, VA

Cooking Class with Chef Patierno

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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

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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

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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

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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

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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

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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.