Girasole

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Truffle Dinner - Girasole

6 Course Annual Truffle Dinner

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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.

Truffle Dinner

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Sunday, November 8, 6:30 pm
7 Courses with Wine Pairings by G.D. Vajra
Cost: $240 per person, exclusive of tax and gratuity
Our annual Truffle Dinner celebrates the famed white truffle from Italy’s Piedmont region.. Chef Patierno’s menu for 2015 is inspired by local ingredients and regional Italian dishes that highlight the flavors of the white truffle.

Featuring the following courses and wine pairings by G.D. Vajra
Carne crudo alla Piemontese e scaglie di tartufo bianco
Ayreshire Farm Rose Veal tartare with shaved white truffle
G. D. Vajra Dolcetto ‘Coste e Fossati’ 2013

Fettucine di castagne e scaglie di tartufo bianco
Housemade chestnut fettucine with shaved white truffle
G. D. Vajra Barbera d’Alba 2012

Insalata verde dell’orto con capasanta e olio di tartufo bianco
Local greens salad with white truffle oil and scallop
G. D. Vajra Riesling ‘Langhe Bianco’ 2013

Raviolo bergese e scaglie di tartufo bianco
Ricotta raviolo with a local farm egg and shaved white truffle
G. D. Vajra Pinot Noir ‘PN Q497’ 2012

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

Coniglio arrosto e scaglie di tartfufo bianco
Creme d’Argent rabbit stuffed with foie gras and local mushrooms, roasted with shaved white truffle
G. D. Vajra Barolo ‘Albe’ 2009

Dolce al tartufo bianco
Dessert
G.D. Vajra Moscati d’Asti 2014

The cost is $240 per person, exclusive of tax and gratuity. To make a reservation, call 540-253-5501. Space is limited. Menu is subject to change based on availability.

 

Truffle Dinner

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Sunday, November 2, 6:30 pm
Hosted by Francesca Vaira of G.D. Vajra Winery
Cost: $225 per person, exclusive of tax and gratuity

Carpaccio di Carne alla Piemontese Accompagnato da Microinsalatina e Scaglie di Tartufo Bianco
Classic Piemontese Carpaccio with Micro Greens & Shaved White Truffles
Vajra Dolcetto d’Alba 2012

Pasta di Castagne alla Piemontese Fatta in Casa e Scaglie di Tartufo Bianco
House Made Piemontese Chestnut Pasta & Shaved White Truffles
Vajra Barbera d’Alba Superiore 2011

Uovo Affogato al Brodo di Porcini Servito con Scaglie di Tartufo Bianco
Poached Farm Egg in Rich Porcini Broth & Shaved White Truffles
Vajra Langhe Nebbiolo 2012

Insalata Verde dell’Orto
Local Mixed Greens, Artisanal Olive Oil & Crostini
Vajra Langhe Bianco Riesling 2012

Risotto alla Piemontese e Scaglie di Tartufo Bianco
Piemontese Carnaroli Risotto & Shaved White Truffles
Vajra Langhe Rosso 2011

Coniglio Arrosto e Scaglie di Tartufo Bianco
Roasted Rabbit & Shaved White Truffles
Vajra Barolo Bricco delle Viole 2009

Dolce
Dessert
Vajra Moscato D’Asti 2013

Truffle Dinner

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Sunday, October 6, 6:30 pm at Girasole
Hosted by Francesca Vaira of G.D. Vajra Winery
Cost: $195 per person, exclusive of tax and gratuity

Join us in celebrating Italian white truffles! Chef Patierno and Lydia Patierno will feature their annual Italian Piedmont Truffle dinner on Sunday, October 6th at 6:30 pm. Hosted by their friend and truffle enthusiast, Francesca Vaira of G.D. Vajra Wines, the fix-priced, seven course meal with wine pairings will give tribute to authentic Piedmont truffles shipped directly from Italy to Girasole. The white truffle, also known as the Alba Madonna, will be featured in dishes such as tenderloin carpaccio with micro greens and a poached farm egg in a rich porcini broth. See the full menu below under upcoming events. The cost is $195 per person, exclusive of tax and gratuity. Call 540-253-5501 to make your reservation.

Featuring the following courses and wine pairings:
Carpaccio di Carne alla Piemontese Accompagnato da Microinsalatina e Scaglie di Tartufo Bianco
Classic Piemontese Carpaccio with Micro Greens & Shaved White Truffles
Vajra Dolcetto d’Alba 2011

Pasta di Castagne alla Piemontese Fatta in Casa e Scaglie di Tartufo Bianco
House Made Piemontese Chestnut Pasta & Shaved White Truffles
Vajra Barbera d’Alba Superiore 2009

Uovo Affogato al Brodo di Porcini Servito con Scaglie di Tartufo Bianco
Poached Farm Egg in Rich Porcini Broth & Shaved White Truffles
Vajra Langhe Rosso ‘Pinot Noir’ 2009

Insalata Verde dell’Orto
Local Mixed Greens, Artisanal Olive Oil & Crostini
Vajra Langhe Bianco ‘Riesling’ 2011

Risotto alla Piemontese e Scaglie di Tartufo Bianco
Piemontese Carnaroli Risotto & Shaved White Truffles
Vajra KYE ‘Freisa’ 2009

Coniglio Arrosto e Scaglie di Tartufo Bianco
Roasted Rabbit & Shaved White Truffles
Vajra Barolo ‘Bricco delle Viole’ 2008

Torta alla Nocciola e Panna Cotta al Tartufo Bianco
Hazelnut Torte & White Truffle Panna Cotta

Fritto Misto - Girasole - The Plains, VA

GoingOutGuide – In pursuit of good Italian?

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Editorial Review

In pursuit of good Italian?
Stop at Girasole, in Virginia’s hunt country
By Tom Sietsema
September 26, 2010

For the past five years, and always on my way to other restaurants, I’ve been driving past Girasole in Virginia’s hunt country. Such a handsome spread, I thought as my eyes took in a two-story dwelling in the tiny Fauquier County town of The Plains. Such happy-looking faces leaving the place, I mentally noted. Such rustic background music, I observed at least once, when a train rumbled by mere yards from the setting, near where I was idling.

Then off I’d go, to someplace I figured was more important.

Prompted by a fan of the Italian restaurant, I made Girasole my destination rather than my drive-by this summer. What I found was a place that reflects the family that cares for it, and breads, pastas and desserts with a personal touch (most are made in-house).

The menu doesn’t immediately register as anything special. White bean soup, linguine with clams and veal scalloppine aren’t exactly a siren call to book a table in the countryside. Girasole’s chef and owner, Louis Patierno, acknowledges as much when he says the choices are mostly “the generic things people expect to see” at an Italian restaurant.

They might sound simple on paper, but some of those dishes are alluring. Little did I know, for instance, that one of the best fritto mistos in recent memory is about 60 minutes from downtown Washington, at a place that takes its name from the Italian word for sunflower. Even a half-order of the entree delivers enough lightly fried scallops, shrimp, mussels and zucchini for two to share. Just squeeze on some lemon juice, and you have yourself a golden feast. Proof that not all fried mozzarella is created equal is Girasole’s lightly breaded appetizer, which breaks open to a rush of white lava. Fried parsley leaves and anchovy butter are just the jolts to kick-start the dish. Patierno smokes his own local trout, presented with minced onions and briny capers, and although it’s billed as a first course, it could stand in as a light (and winning) entree. If you trawled for your meal only from the fish and seafood choices, you could be happy; clams with linguine are pleasantly garlicky and zippy with red pepper flakes, while baby octopus is bright with lemon juice and heartier with chickpeas. But thin slices of sauteed veal, fragrant with sage and served on a nest of tasty spinach, provide a delicious reason to go aground. (Too bad there’s but a single dauphine potato gracing the entree.)

That said, what also endears Girasole to me is its many specials, which are described by the servers. Amazingly, none of the staff reads off notes — no small feat when there typically are a dozen specials to talk up.

Veering from the standing script might reward diners with floppy ravioli stuffed with chunks of tender lamb, cloaked in a dusky yellow curry sauce and sprinkled with golden raisins. Or tube-shaped, tomato-sauced cannelloni hiding soft ground veal in their centers. If trout is on the spoken menu, go fish. You might get lucky, as I did recently, with a skin-on sauteed trout splayed on its plate with crisp green beans and a bite of boiled potato. A dusting of crushed pistachios and splashes of lemon-butter sauce embellish the fish.

Read More On the Washington Post’s Website