Forums » In the PIT » Usher in the New Year at Bombolini/Amici.
Messages for Usher in the New Year at Bombolini/Amici.
Posted by scott
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Dec 15, 2010 04:53 PM |
Bringing in the New Year at Amici and Bombolini restaurants:
Amici, Winnipeg’s elegant Northern Italian restaurant is now accepting reservations on New Years. If you wish to reserve a table based on Amici’s dinner menu, you can do so between 5:00pm to 6:30pm. Their dinner menu can be seen here: http://www.amiciwpg.com/index.php?option=com_content&view=article&id=3&Itemid=3 After 8:00pm, a special six course meal will be served with a very reasonable price of $60.00. This will include champagne to toast the New Year! This is an excellent offer, for those looking for the fine dining experience.
Downstairs from Amici you will find Bombolini, which is also accepting reservations based on it’s dinner menu from 5:00 pm to 6:30pm. http://www.amiciwpg.com/index.php?option=com_content&view=article&id=4&Itemid=4 After 8:00pm, Bombolini is where the real party is at! This may be the most reasonable New Years celebration that includes a four course meal with champagne to usher in the New Year. Cost is only $30.00 per person.
Reservations Amicis: 943-4997
Reservations Bombollini: 943-5066
Location: 326 Broadway
To support our sponsors the PIT Crew will also be celebrating New Years at Amici’s/Bombolini’s. We have reservations at 9:15pm, and if you are interested in joining us, you can call Jon at 223-5912 or Scott at 229-6266
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Posted by scott
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Dec 17, 2010 10:58 AM |
AMICI 2010 NEW YEARS EVE MENU SIX COURSE SELECTION
COURSE 1
ELK CARPACCIO SERVED WITH WARM GOAT CHEESE AND CHOCOLATE CRANBERRY TOAST
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BABY LOBSTER TAIL WITH PEPPERED MASCARPONE ANS ASPARAGUS RISOTTO
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SEARED SCALLOP WITH YUCON GOLD POTATO, PANCETTA AND OVEN DRIED TOMATO WRAPPED IN PUFF PASTRY WITA A CHAMPAGNE CRÈME
COURSE 2
BOSTON BIB SALAD WITH A CREAMY POPPY SEED DRESSING, PICKLED RED ONION AND TOASTED PINE NUTS
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ARUGULA GREENS WALNUTS, SAINT AGUR CHEESE WITH A GREEN APPLE VINAIGRETTE
COURSE 3
CREAM OF POTATO WILD MUSHROOMS AND BACON
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CONSUME WITH JULIENNEOF CREPES AND BABY VEGETABLES
COURSE 4
SEARED TUNA ON ROASTED YAM WITH CHAI FOAM AND EDAMME
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BAKED SEA BASS ON PUTANESCA SAUCE
COURSE 5
VEAL INVOLTINI STUFFED WITH ASPARAGUS, CARAMELIZED ONIONS AND BOCCONCINI TOPPED WITH HONEY LIME PEPPERCORN SAUCE
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BEEF TENDERLOIN ON ALASKAN KING CRAB TOPPED WITH SPINACH CHIPOLTE BUTTER
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BRAISED BISON OSSO BUCO AND ROASTED CIPOLLINI ONIONS
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MOROCCAN DOUBLE BONED LAMB CHOP AND EAST INDIAN SPICED LAMB TENDERLOIN WITH VANILA BEAN POACHED PEARS
COURSE 6
WHITE CHOCOLATE AND CARAMEL BREAD PUDDING WITH RUM GELATO
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CHOCOLATE HAZELNUT SOUFFLE CAKE WITH TOASTED MARSHMELLOW
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Posted by scott
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Dec 17, 2010 11:07 AM |
BOMBOLINI 2010 NEW YEARS EVE MENU SELECTION
COURSE 1
ROASTED RED PEPPER HUMMUS WITH GOAT CHEESE AND TOASTED PITA
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VEGETABLE SPRING ROLLS WITH A CHILILIME DIP
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BREADED BOCCONCINI ON A ROASTED TOMATO BASIL SAUCE
COURSE 2
ROMAINE HEARTS WITH CROUTONS PARMESAN SHAVINGS CAESAR VINAIGRETTE
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CREAM OF POTATO WILD MUSHROOM AND BACON
COURSE 3
SALMON STUFFED WITH CRAB MEAT WRAPPED IN SMOKED SALMON WITH CHAMPAGNE CHIVE BUTTER
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BRAISED VEAL OSSO BUCO WITH MUSHROOM AND ROASTED ONION
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BEEF TENDERLOIN STUFFED WITH PISTACHIO, BRIE AND CARAMELIZED SHALLOTS
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CHICKEN BREAST STUFFED WITH LEEKS, LOBSTER AND MUSHROOMS WITH A SMOKED PAPRIKA CREAM
COURSE 4
STRAWBERRY RHUBARB STRUDDLE WITH AMARETTO CREAM
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LAYERED BROWNIE WITH WHITE CHOCOLATE CARAMEL GANACHE AND DOUBLE CHOCOLATE FUDGE ICE CREAM
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