JOIN CIANO'S FOUNDER AND CEO
FOR COCKTAILS AND DINNER TO BENEFIT
VIVAFEST! EDUCATION PROGRAMS
JUNE 18, 2013
CIANO'S MODERN LATIN FLAVORS
Cocktails @ 5:30
Dinner Seatings @ 6:00 - 6:15 - 6:30PM
Ciano’s Signature Sangria
The wine pairing for first and second course is Torrontes
First Course: Ensalada de Ciano’s con Nopalitos
Mixed field green salad, roasted cactus paddle with classic Caesar dressing,
aged jack cheese and cornbread croutons
Second Course: Causitas
This Peruvian dish featuring three tastings is nspired by the fight for independence in Perú:
Crab meat, avocado & togarashi salad wrapped with botija olives infused purple Peruvian potato purée
Fried sea bass coated in sweet ponzu syrup, atop beet juice and rocoto infused potato puree,
Smoked fish salad over a dill, spinach and aji Amarillo infused potato puree layered with avocado and served with tomato basil sauce
The wine pairing for the Main Entreé is a Malbec.
For your Main Entreé, please choose one of the following
Pollo en Adobo
Juicy grilled chicken breast smothered in a smoky adobo sauce over a pea tendril and Mache salad
with crunchy sweet wild grains, and fried cotija cheese croquettes
Argentine style grilled hanger steak seasoned with a Chilean merken spice blend, roasted seasonal greens in a roasted corn sauce accompanied by savory sweet potato paprika puree and traditional argentine chimichurri
Pescado de Coco
Caribbean style seasonal fish marinated in achiote and herbs, over toasted coconut rice and pigeon peas in a rich velvety coconut velute
Pronounced “Wah- Rah- Che” this Mexican flatbread of fried corn dough topped with black bean spread, sauté huitlacoche, goat cheese, chile toreados, arugula salad and fresh herbs
Final Course: Postres (dessert) paired with a late harvest Malbec
An ancho chili infused panna cota over a red velvet coco nib crunch with spiced chocolate sauce
The $200 dinner will include a tequila flight.
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