Sunday, March 23rd at 6:30pm
Hosted by Giando Zeddo of Vigne Surrau, & native Sardinian
5 courses, $150 per person excluding tax and gratuity
Reservations required. Call to reserve, 540-253-5501. A credit card is required with your reservation. Please alert us of any food allergies when you make your reservation. Please understand that we may not be able to accommodate all food allergies.
On Sunday, March 23rd at 6:30pm, we invite you to celebrate the unique wines of Vigne Surrau accompanied by the authentic flavors of the island of Sardinia. Each of the five courses have been thoughtfully created by Chef Lou to compliment the wines of Vigne Surrau and to present the dishes of the island, some of which are so regional that they typically cannot be found outside of Sardinia! Giando Zeddo, of Vigne Surrau and a native Sardinian, will be presenting the wines at the dinner. Please call to reserve, 540-253-5501.
Antipasto di Benvenuto
Welcome Appetizer
‘Limizzani’ Vermentino Di Gallura DOCG
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Culurgiones
Culurgiones, a handmade ravioli pinched to resemble a grain of wheat and traditional to various parts of Sardegna, filled with sheep’s milk ricotta and saffron, orange zest
‘Sciala’ Vermentino Gallura DOCG
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Lorighittas con i Purptielli Affogati
Lorighittas, a braided pasta made entirely by hand and found only in a small mountain village in western Sardinia, with octopus simmered with tomatoes and red wine, bone marrow
‘Naracu’ Cannonau Di Sardegna DOC
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Filetto di Maiale con Carciofi
Long Stone Farm pork tenderloin with artichokes
‘Surrau’ Rosso Isola Dei Nuraghi IGT
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Seada
A lightly fried raviolo from central Sardinia, filled with young pecorino and lemon zest, drizzled with Corbezzolo honey
*Menu subject to change based on availability
About Vigne Surrau
“Here, where nature imitates art in the eclectic figures of granite shaped by the wind, men pick only the best fruits transforming them into excellent wines.”
The island of Sardinia is deeply distinctive, even to the mainland of Italy it is of its own. The language, the food, the traditions all reveal the island’s rich history, including centuries of isolation and invasion. Unsurprisingly, the wines of Sardinia are as distinctive as the terroir, the grapes, and the languages spoken by the people making the wines. Just over twenty years ago, Tino Demuro – one of 12 children who worked in his family vineyards that had been cultivated for generations – purchased land in Arzachena, just off the famous Costa Smerelda, or Emerald Coast, on the island’s northeastern tip. It was there, in the region of Gallura – the only DOCG appellation in Sardinia – that Demuro began his winery, Vigne Surrau. The vines, kissed by the sun and the dry Mistral sea air that whips across the vineyards, with their roots extending deep into the granite soils of Gallura, create unique expressions of the grapes grown there. The Demuro family’s philosophy moves between traditional and innovative; tradition in the selection of the varieties grown (Vermentino and Cannonau) and innovation in winemaking, which is carried out with the most advanced equipment and oenological expertise.
