Great chefs know they are only as good as the people they hire. As the executive chef of both A Voce outposts, Missy Robbins not only oversees the restaurants’ uniquely authentic-yet-modern Italian cuisine but has also assembled a top-notch team of chefs whose impressive skills highlight the striking talent of their mentor.
The A Voce crew will be cooking their signature Italian fare at the Beard House on Monday, September 19. Have a look at the menu below, then click here to make a reservation.
Hors d’Oeuvre
Roasted Porchetta with Coriander Vinaigrette
Mozzarella di Bufala with Dried Olives and Calabrian Chilies
Zucchini–Bianchetti Fritti > Zucchini Fritters
Fonduta-Filled Cassoncini
Cured Sardines with Pilacca Pepper Sauce and Radishes
Pasqua Extra Dry Prosecco NV
Dinner
Terrina di Polpo
Octopus with Saffron, Orange, and Black Olives
St. Michael-Eppan Sanct Valentin Gewürztraminer 2009
Baccala
House-Cured Salt Cod with Shell Beans and Nduja Sausage
Feudi di San Gregorio Falanghina 2009
Orzo Mantecato
Barley Risotto with Chanterelles and Summer Truffles
Jermann Red Angel on the Moonlight Pinot Nero 2007
Casunziei
Spinach and Sweetbread–Filled Pasta with Fennel and Pecorino
Col d’Orcia Brunello di Montalcino 2006
Vitello
Crispy Veal Breast with Stracciatella Cheese and Heirloom Tomatoes
Bertani Villa Arvedi Amarone della Valpolicella 2007
Cannoli
Cannoli with Chocolate Pistachios and Lemon Sorbet
La Spinetta Bricco Quaglia Moscato d’Asti 2010
Great chefs know they are only as good as the people they hire. As the executive chef of both A Voce outposts, Missy Robbins not only oversees the restaurants’ uniquely authentic-yet-modern Italian cuisine but has also assembled a top-notch team of chefs whose impressive skills highlight the striking talent of their mentor.
The A Voce crew will be cooking their signature Italian fare at the Beard House on Monday, September 19. Have a look at the menu below, then click here to make a reservation.
Hors d’Oeuvre
Roasted Porchetta with Coriander Vinaigrette
Mozzarella di Bufala with Dried Olives and Calabrian Chilies
Zucchini–Bianchetti Fritti > Zucchini Fritters
Fonduta-Filled Cassoncini
Cured Sardines with Pilacca Pepper Sauce and Radishes
Pasqua Extra Dry Prosecco NV
Dinner
Terrina di Polpo
Octopus with Saffron, Orange, and Black Olives
St. Michael-Eppan Sanct Valentin Gewürztraminer 2009
Baccala
House-Cured Salt Cod with Shell Beans and Nduja Sausage
Feudi di San Gregorio Falanghina 2009
Orzo Mantecato
Barley Risotto with Chanterelles and Summer Truffles
Jermann Red Angel on the Moonlight Pinot Nero 2007
Casunziei
Spinach and Sweetbread–Filled Pasta with Fennel and Pecorino
Col d’Orcia Brunello di Montalcino 2006
Vitello
Crispy Veal Breast with Stracciatella Cheese and Heirloom Tomatoes
Bertani Villa Arvedi Amarone della Valpolicella 2007
Cannoli
Cannoli with Chocolate Pistachios and Lemon Sorbet
La Spinetta Bricco Quaglia Moscato d’Asti 2010
