at Papa Dio's Wine Bar

For the Seghesio Wine Tasting and Dinner on

Tuesday September 22nd at 6:30p.m.

 $99.00 per person

Come and meet Ed Seghesio & enjoy his selection of wines paired with four gourmet courses prepared by Chef Bonadio                                                           

Seafood Bib Lettuce Salad

Baby Boston lettuce filled with baby shrimp, poached pear almonds, tomato topped with a special grapefruit vinaigrette

Served with Seghesio Pinot Grigio

Stuffed Portabella Mushroom

Grilled portabella mushroom stuffed with sweet Italian sausage, roasted red peppers, onions with fine Italian herbs on a mirror of thick red spicy tomato sauce

Served with Seghesio Sangiovese

T-bone Veal Chop

Marinated then broiled Veal chop topped with a wild mushroom veal demi-glaze with a splash of Marsala Wine baby carrots and rosemary new potatoes

Served with Two Seghesio Zinfandels

Sonoma and Old Vine Zinfandel

Peach Champagne Sherbet with berries

Fresh White peaches and champagne ice garnished with fresh berries

Served with Batasioli Moscato D’Asti

Reservations Required Please Contact Dianna Bonadio

At 755-2255

Bill and Dianna Bonadio invite you to join them

 at Papa Dio's Wine Bar

For the Johndrow Wine Tasting and Dinner on

Tuesday June 2, 2009 at 6:30p.m.

 $79.00 per person

David Johndrow of Johndrow Vineyards will be on hand to discuss his great wines paired with four gourmet courses prepared by Chef Bonadio

                                 Spring Salad

Mixed greens with smoked Gouda cheese, crisp smoked bacon, sliced strawberry, sunflower seeds topped with Kiwi Vinaigrette

Served with JV Clarity

Veal Cannelloni

Sautéed Veal and Portobello mushrooms rolled in a pasta sheet topped with a light marinara sauce with a splash of Marsala wine then garnished with fresh grated Parmesan 

Served with JV 2006 Cabernet Sauvignon

Peppercorn Crusted Beef Tenderloin

Marinated Beef Tenderloin crusted with tricolor peppercorns broiled to medium rare, sliced then topped with a Veal Demi-glaze with dried cherries soaked in brandy served with wild rice and fresh green beans with olive oil and fresh thyme 

Served with JV Reserve Cabernet Sauvignon

Chocolate Mint cake

Rich Chocolate mint cake with cherry sauce 

Served with JV Red Wine

          Reservations Required   Please contact Dianna 755-2255