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Cooking Class with Chef Patierno

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Cooking Class with Chef Patierno

Tuesday, February 20 6:30pm
Pasta Making
Cost: $85 per person, includes dinner

Come enjoy a cooking demonstration by Chef Patierno, followed by dinner. Chef Patierno will feature the ever-popular pasta making! Come experience some new dishes, learn about the various types of flour for making specific types of pasta, hear which sauces are served with specific pasta, and then enjoy a nice dinner following the cooking demonstration.  Perhaps make new friends too. 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.

Wine Glasses - Girasole - The Plains, VA, Middleburg, Marshall, Salamander Spa and Resort, Whole Ox, Red Truck Bakery, Gentle Harvest, Haymarket

Winter Wine Tasting

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Winter Wine Tasting
Sunday, February 25, 3-5pm
Hosted by Max Evans, Siema Wines
Cost: $35 per person, exclusive of tax and gratuity

Featuring Chef Patierno’s light antipasti and the following wines:

 Antech, Blanquette de Limoux Cuvée Tradition Brut (NV)
 Domaine du Vieil Orme, Sauvignon Blanc Touraine (2016)
 Meinklang, Pinot Gris Graupert classic (2015)
 Steininger, Grüner Veltliner Grand Grü Reserve (2015)
 Massimo Lovisolo, Nebbiolo Brut Rosé (NV)
 Terrae Palmae, Carignano del Sulcis (2013)
 Eredi Lodali, Dolcetto d’Alba Bric Sant’ Ambrogio (2014)
 Rocche Costamagna, Langhe Nebbiolo (2015)
 Bosco Nestore, Montepulciano d’Abruzzo Pan (2010)
 McPherson Cellars, EVS Texas High Plains Red Blend Windblown (2016)
 Miguel Merino, Rioja Viñas Jóvenes (2013)
 Domaine Ancely, Minervois La Muraille (2011)
 Salvano, Barolo (2011)
 Scopone, Brunello di Montalcino (2011)
 Tre Secoli, Brachetto d’Acqui (2016)

To make a reservation, please call us on 540-253-5501.

Four Course Garofoli Wine Dinner

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Four Course Garofoli Wine Dinner
Sunday, March 4, 6:30pm
Hosted by David Rendondi, Garofoli Winery, and Dalla Terra Wines
Cost: $95 per person, exclusive of tax and gratuity

Join us for a celebration of the food and wine of the Marche!  We are thrilled to welcome David Rendondi of the Garofoli Winery and Dalla Terra Wines to Girasole.  When asked to host, knowing that Lydia’s family is from the Marche region where Garofoli Winery is also located, David quickly responded, “When someone from the Marche calls, we go!” 

Chef Patierno will feature the following menu with wine pairings by Garofoli Winery: 

Antipasto
Vongole al Pescatore
Clams cooked with parsley and white wine
Verdicchio Dei Castelli Di Jesi Classico Superiore “Macrina” 2016

Primo
Fritto misto all’ascolana
Lightly fried meat, fish, and vegetable plate
Rosso Conero “Piancarda” 2014

Secondo
Minestra di Arzilla e romanesco 
Skate and romanesco soup
Verdicchio Dei Castelli Di Jesi Classico Superiore Riserva “Podium” 2014

Terzo
Coniglio in porchetta
Stuffed and roasted rabbit
Rosso Conero Riserva “Grosso Agontano” 2011

Dolce
Housemade Dessert

Winemaking began for the Garofoli family in 1871 when Antonio Garofoli began producing wine for the pilgrims who came from afar to visit the famous Basilica of Loreto.  In 1901, his son, Giocchino Garofoli, founded the Garofoli winery, which has long been considered the most historical and important winery of the Marche.  Today the winery is run by the family’s fifth generation and is known for producing prime examples of the regions’ two quintessential wines:  Verdicchio dei Castelli di Jesi and Rosso Conero, both of which will be featured at our dinner. 

Garofoli Winery is represented by Dalla Terra ( meaning “of the earth” in Italian) Winery Direct® as a direct importer of a limited selection of Italy’s finest wines. As always, at this vintner’s dinner, the wines, including some of the limited vintages, will be available for retail purchase.  Case and mixed-case orders receive a 10% discount.

We hope you’ll join us for this delicious evening, celebrating family, food, and wine of the Marche.  Please call 540-253-5501 to make your reservation.

Easter at Girasole

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Easter at Girasole

Sunday, April 1, 12-4:30 pm
Join us on Sunday, April 16 for a wonderful Easter celebration! Reservations will be taken from 12-4:30 pm. Chef Patierno will be serving the dinner menu with the following seasonal specials*:

Appetizers
Pizza Rustica (pictured in header)
Housemade Bresaola with Piemontese ricotta and local Kinloch Farm Inc. honey (pictured below)
Burrata with chives, microgreens, and artisanal olive oil
Traditional Easter meat ravioli

Salads
Roasted beets, Granny Smith apples, and goat cheese with a sherry vinaigrette
Belgian endive with candied pecans and Gorgonzola

Main Courses
Housemade seafood ravioli in a lobster butter sauce (pictured below)
Pistachio fettuccine with grilled artichokes
Roasted rose veal with local mushrooms
Pan-sautèed Arctic char with local mushrooms
Trio of lamb chop, ravioli, and sausage
Roasted local rabbit with chestnuts

Dessert
Housemade caramel gelato with a hazelnut torte

*Menu is subject to availability

Easter - Girasole, The Plains, VA, Middleburg, VA, Salamander Spa and ResortEaster - Girasole, The Plains, VA, Middleburg, VA, Salamander Spa and ResortEaster - Girasole, The Plains, VA, Middleburg, VA, Salamander Spa and Resort

Northern Virginia Restaurant Week

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Northern Virginia Restaurant Week

March 19-26
4 Course Menu
Cost: $52.18 per person, exclusive of beverages, tax, and gratuity

We’re thrilled to be joining Northern Virginia’s Restaurant Week, March 19-26.  We will be featuring a four course, fixed-priced menu.  For only $52.18, 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 Courses
Beef Barolo with creamy, herbed polenta
Pan-sautéed Bronzino with pine nuts, tomatoes, basil and lemon butter
Housemade pumpkin gnocchi in a Gorgonzola cream sauce

Dessert
Mixed gelati and sorbetti

Reservations are required. Call us 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
Four Course, Fixed-Price Menu
Wednesday, February 14, 5-10pm

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 or $120 per person with 3 wine pairings; exclusive of tax and gratuity. The menu options are listed below with optional wine pairing selections listed in italics:

First Course Options:
Local Oysters Florentine
Beef Carpaccio
Burrata with Sun Dried Tomatoes
Winter Soup
Lumache

La Cappuccina Soave 2016
Terra Palmae Carignano del Sulcis 2013

Second Course Options:
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

Vignamato Verdicchio 2016
Alcesti Nero d’Avola 2015

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

Il Borro Chardonnay “Lamelle” 2015
Salvano Barolo DOCG 2011

Fourth Course:
Housemade Pastries, Gelato, and Sorbetti

Menu subject to availability.  Reservations required.  Call 540-253-5501.

Mystery Dinner, The Plains VA, Girasole

4 Course Mystery Dinner with Three Fox Vineyards

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4 Course Murder Mystery Dinner
Sunday, January 28, 6:30pm
Cost: $85 per person, exclusive of tax and gratuity
 
Join us for an evening of fun, intrigue, and deliciousness.  Hosted by John and Holli Todhunter of Three Fox Vineyards, you’ll be transported to the famous Camponeschi Ristorante in Rome where a prominent judge is being given an award. Unfortunately, it appears the award will need to be given posthumously.  Enjoy a four course dinner featuring classic Roman dishes and wine pairings by Virginia’s Three Fox Vineyards.  With each course, you’ll get clues to help solve the judge’s murder.
 
Skate Romanesco soup
Calabrese Pinot Grigio
 
Bucatini all’Amatriciana
Volpe Sangiovese
 
Veal Saltimbocca
Piemontese Nebbiolo
 
 
Dolce
Rosso Dolce
 
The cost for this dinner is $85 per person, exclusive of tax and gratuity.  Reservations are required. Call 540-253-5501 to make your reservation!
Wine Glasses - Girasole - The Plains, VA, Middleburg, Marshall, Salamander Spa and Resort, Whole Ox, Red Truck Bakery, Gentle Harvest, Haymarket

West Coast Wine Tasting

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West Coast Wine Tasting
Sunday, January 21, 3-5pm
Cost: $35 per person, exclusive of tax and gratuity
 
Join Mark Luna, Roanoke Valley Wine Company, for an afternoon tasting of wines from the West Coast.  Enjoy Chef Patierno’s light antipasti and the following wines:
 
Montinore Pinot Gris 2016 
Kate Arnold Sauvignon Blanc 2016 
Leo Steen Chenin Blanc Saini Farms 2015 
Ebony Wines Chardonnay Hive 2014 
Porter Bass Chardonnay Russian River 2013 
Elk Cove Pinot Noir Rose 2016 
Patricia Green Cellars Pinot Noir Estate 2013 
Kesner Pinot Noir King’s Russian River 2014 
Owen Roe Syrah Ex Umbris 2016 
Peter Franus Zinfandel Napa 2013 
Ryan Patrick Rebel Red 2013 
Robert Foley Vineyards Griffin Red Wine 2014 
Hedges Cellars La Haute Cuvee 2014 
Robert Craig Cabernet Sauvignon Affinity Napa 2014 
Elk Cove Ultima White 2014 
 
All of the featured wines will be available for purchase at competitive retail prices and a 10% discount will be applied to all cases or mixed-cases ordered.  Wine is generally available for pick up on Thursday or Friday after the tasting.  Space is limited so please call 540-252-5501 to make your reservation.

Wine, Champagne & Sparkling Wine Tasting

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Sunday, December 10, 3-5pm

Hosted by Max Evans of Siema Wines, this tasting will showcase wine, Champagne and sparkling wines that are perfect for your holiday table!  As always, we will serve Chef Patierno’s light antipasti and the following:
 

 Leo Hillinger, Secco Sparkling Pinot Noir Rosé
 Merotto, Prosecco di Valdobbiadene Superiore Colbelo Extra Dry
 Legras et Haas, Champagne Brut Cuvée Tradition
 Court Garden Vineyard & Winery, Sparkling Brut Rosé
 Eredi Lodali, Langhe Chardonnay
 Finca Río Negro, Vino de la Tierra de Castilla Gewürztraminer
 La Cappuccina, Soave San Brizio Barrique
 Borgo San Daniele, Friuli Isonzo Friulano
 Ze Becco, Montepulciano d’Abruzzo
 Fossi, Toscana Rosso
 Château Réaut, Côtes de Bordeaux
 Vega Clara, Ribera del Duero Selectión
 Capannelle, Chianti Classico Riserva
 Begali, Amarone della Valpolicella Monte Ca’ Bianca
 Intorcia, Zibibbo

Join us for this exciting event by calling the restaurant at 540.253.5501.

 
 

New Year’s Eve Dinner

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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:

Roasted beets with artisanal olive oil and crushed pistachios

Burrata
Soft cow’s milk cheese from southern Italy with artisanal olive oil and sun-dried tomato

Olive all’Ascolana
Olives stuffed with meat and lightly fried

Pumpkin gnocchi in a gorgonzola cream sauce 

Champagne risotto

Potato and leek soup with black trumpet mushrooms

 

Salad selections:

Local arugula with shaved Pecorino, lemon, and olive oil

Fennel sliced thinly with orange and olives, tossed with artisanal olive oil and lemon

Grilled Calamari over local arugula, tossed with artisanal olive oil and lemon

Entree selections:

Seafood Ravioli
Stuffed with lobster, shrimp, and scallops, served in a lobster butter 

Lasagna Bolognese
Housemade spinach pasta layered with a meat sauce

Pappardelle al Ragù di Cinghiale
Housemade pasta served in a wild Tuscan boar ragù

Fettuccine al Cacao con Ragù di Manzo
Housemade cocoa fettuccine served with a beef cheek ragù

Veal Vespucci
Veal scaloppine pan sautéed with local and forest mushrooms, brandy cream sauce

Venison Medallions pan sautéed with Brandied Cherries

Faroe Island Salmon pan sautéed with black trumpet mushrooms

Housemade Desserts

To make a reservation, call 540-253-5501. Space is limited.

Menu is subject to change based on availability.