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No Waste April

No Waste April

NO WASTE APRIL

AMERICANS WASTE NEARLY 40% OF ALL FOOD PRODUCED IN THE COUNTRY –USDA.GOV
 

IN HONOR OF EARTH DAY & THE HEALTH OF OUR ENVIRONMENT, DINEAMIC CHEF’S ARE RAISING AWARENESS TO COMBAT FOOD WASTE

NO WASTE POTATO DISHES

Gnocchi, Smoked Mozzarella Croquettes, Parmesan Potato Skins & Smoked Potato Soup

#WASTENOT • ANTIPASTI:
Rather than just using potatoes to create housemade Gnocchi, Chef Fabio Viviani found a multi-use for the vegetable. Potato skins are used for Smoked Mozzarella Croquettes and Parmesan Potato Skins, while potato water is utilized for the base of ouSmoked Potato Soup. No part goes to waste.

Easter Brunch

Easter Brunch

Visit Bar Siena for Easter Brunch on Sunday, April 21st. Beginning at 9am guests will indulge in holiday specials curated by Chef Fabio Viviani, including the Truffle Asparagus Omelet. Save room for a special dessert from BomboBar as well!

Reserve Your Table! 

Valentine’s Day

Valentine’s Day

FEEL THE LOVE THIS

VALENTINE’S DAY

THURSDAY, FEBRUARY 14 – SATURDAY, FEBRUARY 17

regular a la carte menu as well as Chef’s love-inspired dishes

BOOK YOUR TABLE

Super Sunday

Super Sunday

JOIN US ON SUPER SUNDAY

Sunday, February 3

House-Smoked Wings • $16

pickled fresno chili, crispy garlic, white barbecue sauce

Truffle Fontina Cheese Dip • $14

crispy shallots, giardiniera, garlic focaccia

Spinach Artichoke Roman-Style Pizza • $24

mozzarella, roasted garlic cream

Super Sunday Bloody Mary • $10
absolut vodka, housemade bloody mix,
celery stalk, candied bacon, diavolo sea salt rim
*served with a Mini BomboBurger; available only during brunch

BOOK YOUR TABLE
Make It At Home :: Shaved Butternut Squash Salad

Make It At Home :: Shaved Butternut Squash Salad

Compliments of Bar Siena’s Executive Chef, Fabio Viviani

Ingredients for Salad:

8 ounces Spinach (fresh)
8 ounces Brussels sprouts (shaved)
12 ounces Butternut squash (shaved)
4 ounces Pomegranate (seeds)
2 ounces Pumpkin seeds (roasted)
4 ounces Cherry Pumpkin Seed Dressing

Ingredients for Dressing:
2 oz Amarene Cherry Juice
4 oz Orange Juice
.25 oz Black Peppercorn(whole)
1 ea Star Anise pods
1 ea fresh Bay leaf
.5 oz Toasted pumpkin seeds
2 oz Rose Vinegar
6 oz Blend Oil
Salt to taste

Directions:
1. Mix cherry juice, orange juice, peppercorn, bay leaf, and star anise. Bring to boil, let simmer for 5 min.

2. Remove from heat/strain liquid through china cap, throw away peppercorn, bay leaf and star anise and let
cool.

3. In a bowl with a whisk, blend the cherry/orange liquid, vinegar, salt and pumpkin seeds add oil until it emulsifies

4. In a bowl mix spinach, butternut squash, Brussels sprouts and cherry pumpkin seed dressing, toss
thoroughly.

5. Add pomegranate seeds and pumpkin seeds.