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Villa Giannelli de Maris Vineyard Wine Dinner
featuring Winemaker Masimo Perini
May 8th, 2008 at 6:30 P.M.
Welcoming Wine
Ferrari & Perini, Pinot Grigio, Colli Piacentini,
Emilia-Romagna, IT 2005
First Course
Gravlox Carpaccio & Arugula Salad with “Lemon Salt”, Capers & shaved Parmesan paired with Villa Giannelli, Malvasia,
Colli Piacentini, Emilia-Romagna, IT 2005
Second Course
Roasted Rosemary Pheasant with grilled Eggplant, roasted Red Bell Peppers & a Truffled Gutturnio Sauce paired with Villa Giannelli, Gutturnio, Reserve, Colli Piacentini, Emilia-Romagna, IT 2003
Cheese Course
Gorgonzola, Morbier, Parmesan & Brie paired with
Ferrari & Perini, Barbera, Colli Piacentini,
Emilia-Romagna, IT 2005
Tickets are $100 per person. Tax & gratuity are included.
Call 527.6795 for reservations
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First Seating Menu
Our new "First Seating" menus include three course menus paired with a glass of wine for $25.00. Available between 5-6:30pm Monday through Thursday nights.
"Front Row"
First Course
Petit Romaine Lettuce Salad and rich Caesar Dressing with shaved Grana Padano Parmesan Cheese and herbed Croutons
Second Course
Capellini with a light Basil and Roma Tomato Sauce
Dessert
Mascarpone Cheesecake with a Graham Cracker Crust and Raspberry Coulis
Wine Pairing
Ca Montini, Pinot Grigio, Trentino, IT 2006
"Center Stage"
First Course
Petit Organic Mixed Greens Salad and Balsamic Vinaigrette with Roma Tomatoes and shredded Carrots
Second Course
A Sautéed Chicken Breast and a Truffle Marsala Cream Sauce with Roasted Fingerling Potatoes and Broccoli Custard
Dessert
Flourless Chocolate Cake topped with Ganache and Raspberry Sauces garnished with Fresh Fruit
Wine Pairing
Santa Barbara, Pinot Noir, Santa Barbara, CA 2006
“Balcony”
First Course
Petit Romaine Lettuce Salad and rich Caesar Dressing with shaved Grana Padano Parmesan Cheese and herbed Croutons
Second Course
Baked Toscana Crab Cake and Organic mixed Greens with Sherry Vinaigrette and spicy Sesame Mustard
Dessert
Tiramisu made of Ladyfingers soaked in Espresso layered between Mascarpone Cream garnished with Raspberry Coulis
Wine Pairing
Honig, Sauvignon Blanc, Napa Valley, CA 2006
“Orchestra”
First Course
Petit Organic Mixed Greens Salad and Balsamic Vinaigrette with Roma Tomatoes and shredded Carrots
Second Course
Penne Pasta tossed in a Spicy Tomato Sauce
Dessert
White Chocolate Crème Brûlée Traditional french Custard made with White Chocolate with caramelized Sugar and fresh Fruit
Wine Pairing
Montes, Merlot, Colchagua Valley, Chile 2006
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9-11pm
Groove to the smooth sounds of jazz in the Bordinos bar every Thursday night.
Thursday, May 1
The Claudia Burson Trio
Claudia Burson-piano, Clare Starr-bass, Steve Wilkes-drums
This swinging trio has been on the stand since we began featuring jazz at Bordinos.
Come hear why they are everyone’s favorite as they interpret the music of Coltrane, Miles, Bird and beyond!
Thursday, May 8
Nathan McLeod Trio
Multi reed player Nathan McLeod (sax, clarinet and flute) headlines this trio. Nathan graduated with a BM in music composition from the University of Arkansas at Fayetteville. Nathan moved to Kansas City and received his MA in Jazz following his studies with the illustrious Bobby Watson, former alto saxophonist and musical director for Art Blakey’s Jazz Messengers. Relocating back to his hometown since finishing school in 2006, Nathan continues to play frequently, write music and headlines various groups. An explosive and creative soloist, McLeod never disappoints in his musical endeavors.
Thursday, May 15
Ryan Fourt Trio
Guitarist Ryan Fourt's career began at the University of Arkansas in Fayetteville. Under the guidance of Professor James Greeson, he privately studied jazz guitar and upright bass. He also has had private and group instruction from other nationally known players including Mark Elf, Denis Irwin, Fred Hamilton, and Corey Christiansen. After becoming established as a working musician in his own right, Ryan began performing with some of the regions best players including Larry Cangelosi, Richard Bruton, Alan Gibson, and a long musical partnership with his mentor, nationally recognized pianist Claudia Burson.
In 2004 Ryan moved his talents to the fertile musical environment of Northern Colorado. Since then he has established himself as one of the top performers on that scene, sharing the stage with local and national talents. Ryan will be joined by Claire Starr on bass and Andrew Sieff on drums.
Thursday, May 22
The Walter Savage Trio
Walter Savage has won a reputation for bringing the upright bass to the spotlight. A former resident of the Bay area, Walter has recently relocated to Fayetteville. Whether playing a gig at a renowned Bay Area jazz institution like Yoshi's or entertaining the masses at Enrico's in North Beach, Savage lets the bass shine through as a leading force. While his music writing and singing talents have garnered praise from critics and jazz fans, Savage's chief interest these days is showcasing the bass as a solo instrument.
Walter will be joined by Ben Harris on guitar and Darren Novotny on drums.
Thursday, May 29
TBA
Ask about our cool Jazz t-shirts!
"Fayetteville's only weekly Jazz Venue"
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2004 Sebastiani Cherryblock Cabernet Sauvignon
$130.00 a bottle
Erin says if you like Silver Oak, you'll love Cherry Block.
The color on this wine is incredible, a very dark crimson. The aromas of blackberry, espresso and black olives allude to the richness of this wine and start your mouth watering. It is very concentrated in the mouth with almost sweet blackberry jam fruit, terroir flavors and mouth-coating tannins. Ripe berry and oak frames the finish of this ripe and structured wine.
Parking on Dickson street has become more of a challenge as there are now more Paid Parking Lots. Take the worry and hassle out of parking and let our Valets take care of it. Just a reminder, please pick up your keys from our Valet if your evening continues beyond your Bordinos experience. We will not hand out keys after the restaurant closes. Bordinos closes Monday - Thursday 11:00pm, Friday and Saturday at midnight. Please keep this in mind as you plan your evening.
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2007 A-LIST
Reader's Choice Survey
Celebrate Magazine
Bordinos was voted:
BEST CORPORATE CUISINE
FIRST RATE WINE LIST
BEST DINNER DATE DESTINATION
FINEST PLACE TO DINE
BEST PLACE TO SIP IN A SUIT (Tie)
MUST-HAVE MARTINI (Honerable Mention)
Many thanks to all of our patrons!
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Employee Appreciation Cooperative
Reward your employees with Bordinos Lunch Gift Cards
at a great discount for area businesses.
LUNCH HOURS ~ Tuesday - Friday, 11:00-2pm
SIP Lunch Card for Service Industry Persons
How is it??????
Thanks to all who came to celebrate Joe's double nickle. It was a big surprise and a smashing success!!!
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2007 Savor the Flavor
Bordinos ~ Best Cuisine
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Bordinos Ahi Tuna and Salmon connection...
We have a fish provider from Hawaii. Every day they overnight us the freshest Ahi Tuna and wild Tasmanian Salmon.
First, we start with the top quality Ahi, pictured left...and sear it to perfection.
The Grilled Ahi Tuna is served with pecan lime butter with sautéed spinach and roasted baby carrots.
Pictured left is a piece of fresh wild Tasmanian salmon, overnighted to us this very day.
Try the Blackened Salmon and Béarnaise Sauce, served with roasted Roma tomatoes and succotash, pictured below.
Watch for new salmon dishes on the upcoming spring menu.
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Tuesday - Friday, 11:00-2pm
Call us with your order and we will have your lunch boxed up and ready to go for you.Call 527.6795 to order.
Or come in and dine with us for lunch.
View the lunch menu>
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Bordinos Open for Lunch!
Tuesday - Friday, 11:00-2pm
Chef Chrissy's special lunch menu features delicious soup and salads, sandwiches and wraps, and some favorite pastas and risottos.
Pictured left is the Thai duck in herb and garlic wrap with mixed greens in a peanut vinaigrette and toasted pine nuts accompanied by a spicy dipping sauce,. $7.75
Check out the lunch menu and come join us for lunch.
Wine Spectator 2006 Award of Excellence
Each year, Wine Spectator Magazine awards restaurants around the globe for their superior wine lists. In the August 2006 issue of Wine Spectator, Bordinos received an Award of Excellence for their wine selections. The wine list, compiled of 155 selections with a strength in California wines, was designed and is administered by Sommelier Jason Seal.
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Wine Spectator Magazine, the industry's premier wine magazine, designates restaurants around the world with the Award of Excellence for lists that offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style.
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Ask about our Catering Options!
We would love to cater your next special event. For more information, call our Event Coordinator, Adam at 479.527.6795 after 1pm, or contact us via email.
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Valet Parking at Bordinos!
We now have VALET PARKING! Just pull up right behind Bordinos and don't worry about finding a parking space...we'll take care of it for you.
Bordinos Online Reservations
We now offer an online reservation service on our website. Book your next table through our website.
Inside tip..... sign up on DicksonStUnderground.com for free drinks, appetizers, tickets and more at Dickson Street's best establishments.
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Try one of Erin's new cocktails for a refreshing change of pace. The Ginger Peach Ice Pick is made with a fresh ginger syrup, mixed with peach vodka and iced tea. And of course, the ever famous award winning Korbel of the Ball is worth a sip if you haven't tried it yet. Great drinks, great atmosphere.
View the House Cocktails menu and slide show>
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View sample E~News.
Sign Up for Bordinos' E~News Club
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Lunch, Dinner, Catering & Online Reservations
