Carrabba's Celebrates Italian Wine Harvest Season | Food Newsfeed
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Carrabba's Celebrates Italian Wine Harvest Season

October 08, 2014 Industry News
Industry News

Just in time for the Italian wine harvest season, Carrabba's Italian Grill is highlighting the rich flavors of a traditional Italian cooking technique: wine-infusion. 

The new Vino Italiano menu is a collection of innovative dishes cooked with wine to enhance and accent their flavors.

Carrabba's menu has a variety of new dishes and several wine-inspired favorites, including a choice of house-made soup or side salad:

  • Pollo al Prosecco - Prosecco battered, panko-crusted chicken, sautéed and topped with Bocelli Prosecco cream sauce, bacon, sundried tomatoes, and scallions
  • Chianti-Glazed Salmon on a Cedar Plank - Salmon glazed with Gabbiano Chianti then roasted in a wood-fired oven on a wine-soaked cedar plank, served with roasted grapes and a side of broccoli
  • Sirloin Marsala with Crab Cake – 6-ounce, wood-grilled sirloin topped with mushrooms, prosciutto, and house-made Lombardo Marsala wine sauce. Paired with a jumbo lump crab cake and roasted red bell pepper sauce.
  • Prosciutto-Wrapped Pork Tenderloin – Medallions of pork tenderloin wood-grilled and topped with a port wine fig sauce
  • Champagne Shrimp and Scallop Linguine - Pan-seared shrimp and scallops with mushrooms and roasted bell peppers, tossed in a champagne cream sauce

Vino Italiano doesn't end with food. It also includes innovative wine-infused cocktails worth toasting:

  • Chianti Kiss - Solerno Blood Orange liqueur from Sicily, Disaronno, and Captain Morgan spiced rum, mixed with pineapple and cranberry juices, topped with a touch of Chianti.
  • Toast of Tuscany - Housemade Limoncello, Bocelli Sparkling Prosecco, and cranberry juice, with a hint of fresh lemon.

To celebrate one of the most important seasons of Italy, Italian wine harvest, Carrabba's is offering $10 off all bottles of wine during the month of October.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.