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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

SALADS

Poached Pear Salad
red & yellow endive, poached pear, pistachio, rogue river blue cheese, black pepper vinaigrette

PASTA, PIZZA & PLATES

Roasted Beet and Scallop Risotto
crispy prosciutto, pistachio gremolata, meyer lemon
 
Heart-Shaped Fireball Pepperoni Pizza
house mozzarella, roasted tomato sauce 

Pan Seared Striped Bass
citrus fregola, charred cherry tomato, green olive tapenade

8 oz. Prime Filet Mignon
truffle polenta, caramelized fennel, wild mushroom, red wine demi
 

DESSERTS

powered by BomboBar
Love Monster Hotter Chocolate
swirl marshmallow, heart cookie, pink cotton candy, valentine’s day sprinkles, purple drizzle, white chocolate mini bombo
 
Strawberry Cheesecake Bombo
conversation candy hearts, pink & purple sprinkles

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.

Thanksgiving Leftovers :: Turkey Mac & Cheese

Thanksgiving Leftovers :: Turkey Mac & Cheese

 

Compliments of Executive Chef, Fabio Viviani 

Ingredients:

-for the mac & cheese-

2 lbs dry macaroni pasta (Barilla preferably)

2 cups parmesan sauce (recipe below)

2 cups leftover Thanksgiving turkey

3/4 cup swiss chard, cooked

3/4 cup mushrooms, roasted

3/4 cup parsnips, roasted

3/4 cup fennel, roasted

2 cups of fontina

2 cups gruyere

parmesan to finish

toasted panko to finish

kosher salt to taste

 

-for the parmesan sauce-

1 1/2 cup milk, whole

2 1/2 tbsp butter, unsalted

1 1/2 tbsp flour, all-purpose

1 1/2 tbsp parmesan cheese, grated

3/4 tbsp garlic, roasted

3 tbsp ricotta cheese

1 tsp kosher salt

1 tsp ground black pepper

1/8 tsp nutmeg, ground

 

Step-By-Step:

1) Make the parmesan sauce first. Melt butter in the bottom of a pot and then add flour & cook to a golden brown (called a roux).

2) Add milk to the roux and whisk to incorporate. Simmer the milk mixture for 15 minutes until thickened and no longer tastes of flour.

3) Add the remaining ingredients and taste for the appropriate salt level. Set aside off of the heat while preparing the rest of the dish.

4) Next, cook the pasta and place in a casserole dish.

5) Add the remaining ingredients besides parmesan and breadcrumbs into the casserole and mix thoroughly.

6) Bake in a 350-degree oven until hot and cheese is melted.

7) Remove from the oven and garnish with grated parmesan and toasted panko. Enjoy!

 

VIEW DINEAMIC GROUP’S FULL THANKSGIVING RECIPE GUIDE