Marco polo celebrates 30 years http://www.zoomnow.com.au/ralph-lauren-couple.html bringing fine italian dining to brooklyn
The venetian landscape is displayed in paintings and photography and the whimsical aerials and rustic scene create an international charm.The family's labor of love brings guests back year after year to sample chef marco's homemade pastas and gelatos.
Since its opening, marco polo has become the epicenter for brooklyn's elite to gather while offering families and foodies, a neighborhood gem.Catering to local products while pairing imported italian ingredients, the court street venue was the first restaurant to offer their guests bufala mozzarella, porcini mushrooms and truffles.
Featuring an extensive wine list, the collection includes more than 240 italian wines for an international flair that has diners drinking in the ambiance.After uncorking a favorite vintage start the meal with a velvety smooth vitello tonnato, thin slices of veal with creamy tuna http://www.zoomnow.com.au/ralph-lauren-homme.html sauce.A venetian and house signature, the veal carpaccio and seafood salad are two popular appetizers.A pinot grigio and sauvignon blanc duo uve venato 2010 complements the course.
For a taste of spring, sample the http://www.zoomnow.com.au/ chef's mixed berry salad with figs, goat cheese, berries and a balsamic drizzle for a result that's colorful while utilizing seasonal ingredients.A glass of falanghino pairs perfectly with the artistic artisanal.
The raw bar is a customer favorite and the chef's oysters rockefeller is a personal recommendation.The succulent seafood is served with a melted gratine that is creamy and delicious.
Chef chirico brings service, table side by offering his popular http://www.yaweb.fr/ralph-lauren-homme/vestes.html fettuccine al vino rosso tossed in a parmigiano wheel and infused with the wine's coloring.A dolecetto d'alba bricco di vergne 2010 delivers a pleasing palate.
Moving on to main course, a veal marsala with asparagus, shaved parmigiano and truffle oil with a barbera d'alba sovrana beni di batasiolo 2009 is a flavorful serving.The veal is infused with the asparagus flavor and the side enhances the dish.Save room for a homemade banana gelato, cheesecake or blueberry crumble, one of the chef's decadent desserts.
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