Tua Rita Wine Dinner Jan. 18

January 13th, 2017 Cookbook

Join us January 18 at 6:30 p.m. for a five-course dinner crafted by Chef-Owner Fabrizio Aielli and Executive Chef Josh Zeman. Our special guests are winery owners Rita Tua and her husband Virgilio Bisti. Their wines have achieved cult-like status throughout the world.
 
The regional-inspired menu is paired with Super Tuscan Tua Rita wines with every course. 

Tua Rita released its first vintage in 1992 and soon began receiving praise and accolades from wine enthusiasts worldwide for its rich, full-bodied wines. Now we’re bringing a selection to you.

Seating is limited. Call 239-434-7258 for reservations. $150 per person, tax and gratuity not included. 

 
MENU
First Course
48 month Parma Prosciutto Parmasean Napoleon 
fig marmalade | arugula walnut pesto
Perlato del Bosco Rosso Toscana IGT  

 

Second Course
Acquerello Carnaroli Risotto
pecorino toscano | leeks | wild boar sausage
Rosso dei Notri Toscana IGT
 
Third Course
Ahi Tuna
porcini | giusto di notri wine sauce | burrata mash
Giusto di Notri Toscana IGT
 
Fourth Course
Masami Wagyu Beef NY Strip
burnt onion sauce | egg gnocchi | black truffle
Redigaffi Toscana IGT, Tuscany, Italy

 

Dessert Course
Assortment of Artisanal Chocolates 
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“Quattro Mani” Wine Dinner, January 12

January 5th, 2017 Cookbook

Thursday, January 12
6:30 p.m.
A collaborative culinary event featuring two chefs: Our acclaimed Chef-Owner, Fabrizio Aielli, cooking alongside renowned Chef Ludovico De Vivo from the Regaleali Estate in Sicily.

A four-course menu paired with Sicily’s renowned Tasca d’Almerita wines, accented by Sicilian flavors and native grapes Nero d’Avola and Grillo.
 
$125 per person. Limited seating. To reserve, call 239-434-7258.
– MENU –
Appetizer
Hearts of Palm ‘Ossobuco’
filled with scallop, abalone, green strawberries and truffle
Tasca d’Almerita Grillo Cavallo delle Fate

First Course
Pasta alla Norma
eggplant, fresh tomato and baked ricotta cheese
Tasca d’Almerita Lamùri Nero d’Avola

Second Course
Bison
porcini, cippollini, herb torta, offal game sauce
Tasca d’Almerita Rosso del Conte Contea di Sclafani

Dessert
Sicilian Cannolo
Tasca d’Almerita Diamante Passito
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Welcome 2017 at Sea Salt

December 9th, 2016 Cookbook

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Ring in the New Year at Sea Salt!
December 31, 2016
 
Welcome 2017 in the heart of Naples at Sea Salt.
We’re celebrating until the clock strikes 12!
For early diners: Special New Year’s Eve a la carte menu, 4 to 7:30 p.m.
Five-course prix fixe menu ($175 pp), 8 p.m. to close
Live entertainment 8 p.m. to 12 a.m.
Complimentary valet parking on Third Street South
Children’s menu available
 
  Please call 239-434-7258 to reserve or reserve online
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Naples Restaurant Week, Dec. 1-11, 2016

December 2nd, 2016 Cookbook

ssn_20161129-122727Naples’ hospitality pros know that tourism slows during the first two weeks in December. It is an ideal time for locals to get out and enjoy local amenities, especially local restaurants. Naples Restaurant Week makes it easy by gathering together restaurants to offer special menus at set prices. Through Dec. 11, Barbatella and Sea Salt participate in Restaurant Week by offering $35 three-course dinners. Learn more below and call 239-434-7258 to reserve or reserve online here.

See more here.

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Rethink Your Turkey

November 18th, 2016 Cookbook

“Rethink Your Turkey”! Just in time for next week’s Turkey Day. Our Chef Jason Goddard’s recipe guarantees the most moist (say it three times fast) turkey. He recently shared it with Wine Enthusiast magazine. It’s called Mojo-Braised Turkey. Let us know how yours turned out!

mojo-braised-turkey-700x379

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