Slow Food Columbus

An Offal Evening at Basi: Full Menu

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We just got ahold of the full menu for our upcoming event, An Offal Evening at Basi [tickets available here]. It confirmed our suspicion that the initial menu wasn’t quite telling the full story.  So for those of you still on the fence, here’s the full menu, complete with notes on the wines:

An Offal Evening at Basi

Sauteed Monkfish Liver with sweet peas bacon and lavender
2007 Raventos I Blanc Brut Reserva Cava — Lush and rich but bright and minerally; from a 500 year old winery that has won many accolades.

Roasted Beef Bone Marrow with braised celery and blood orange gastrique
Fattori Recioto di Soave — On the sweet side, but with a savory note that adds complexity and depth and will work nicely with the marrow.

Braised Oxtail Ravioli with Medjool Dates and Parmesan broth
2008 La Palazzetta Rosso di Montalcino — 100% Sangiovese but with broader tannins, a richer frame and a supple mid-palate.

Crispy Veal Sweetbreads with asparagus, lemon confit and duck-egg hollandaise
2006 Joseph Voillot V.V. Volnay — Voillot was born in Volnay and will die in Volnay and in between is making some of the most inspired wines around.

Slow Poached Pork Cheek with caramelized onions, roasted brussell sprout and red verjus
2006 Domaine La Guintrandy Cotes du Rhone Villages Visan Cuvee Louise Amelie — This wine drinks way way beyond its price point and is one of the more interesting, complex and deep wines in the book, a foodie favorite.

Grilled Lamb Hearts with polenta, porcini mushroom, dried cherry and port wine
2006 Antano Sagrantino di Montefalco — Another super geeky option, this is big, broad, brawny, bold and earthy.  Lots of fruit, lots of tannin, lots of everything.  There are only 250 acres of Sagrantino growing in the entire world.

Dessert TBA (there has to be a little mystery…)