Just off the Great White Way, is a perfect option for pre-theater dining -

Nestled between the theater and garment districts, Arno Ristorante offers Northern Italian cuisine in a traditional, upscale setting for over 20 years. Just steps from Madison Square Garden and Broadway theaters, you  can enjoy a delicious meal before or after the event.Or savor lighter fare at lunch time and mingle with business associates at the popular bar after work.

The menu offers classic Italian offerings including Crostini di Mozzarella and Risotto ai Frutti de Mare. The flexible dining space and great location also make this a popular spot for private parties. Arno Ristorante’s decor features floor to ceiling windows, hung with Austrian shades that usher you into the comfortable bar/lounge area, where alabaster globe-lights cast a warm glow. The main dining room is more formal and separated by etched glass panels. Brass chandeliers with European-style shades hang from the ceiling and mirrored walls reflect the color scheme of burgundy and beige.

Arnos doesn’t go for culinary surprises, but pampers its happy customers with lightened interpretations of traditional Italian fare like assorted hot or cold antipasto, fresh shrimp cocktail or baked clams for starters. Then, terrific pasta, like angel hair with fresh garden vegetables or tortellini with a heavenly rich meat sauce. Meat lovers will adore the tender, quality steak, huge succulent veal chop or breaded veal chop parmigiana in a fragrant tomato sauce with melted cheese. Fish lovers need look no further than  the whole fish of the day, prepared mediterranean style or a luscious red snapper, sautéed with clams, shrimp, garlic, fresh tomato and white wine.Service is a real plus: smooth, dedicated and nurturing. The wine selection offers some good buys in Super Tuscans, as well as a full range of top-of-the-line Italian and international wines. There is also a terrific selection of wines by the glass, served in beautiful condition.

The dessert trolley offers enough temptations to make you forget you just started your diet.  Arno Ristorante is one of the last classic luxury Italian restaurants in New York that gets it right and is always a rewarding experience.

Copyright 2012 By Punchin International. All Rights Reserved.

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Sample Dinner Menu (Prices & Contend Subject To Change)

Antipasti

Vongole Oreganate baked clams
12.95

Crostini Di Mozzarella breaded mozzarella with tomato sauce
10.95

Assortimento Caldo assorted hot antipasto
16.95

Cocktail Di Gamberi Classico shrimp cocktail
16.95

Assortimento All‘italiana assorted cold antipasto
14.95

Prosciutto E Melone prosciutto with melon
12.95

Carpaccio Di Bue sliced raw beef with simple garnish
14.95

Bresaola All’olio Tartufato Con Rucola air-dried beef with truffle oil, arugula
15.75

Peperoni Arrostiti Con Filetti D’Alici fresh roasted peppers with anchovies
11.95

Zuppe

Zuppa Dell’ortolana vegetable soup
9.50

Zuppa Del Giorno soup of the day
9.50

Consomme Con Pastina pastina in broth
9.00

Tortellini In Brodo dumplings in broth
9.00

Farinacei

Linguine Alle Vongole white or red clam sauce
21.95

Capellini Pomodoro & Basilico angel hair with tomato fresh basil
18.95

Gnocchi Al Pesto dumpling with pesto sauce
19.95

Capellini Primavera angel hair with fresh garden vegetables
20.95

Fettucine Alla Panna fresh pasta with cream
19.75

Tortellini Bolognese tortellini with meat sauce
19.95

Risotto Ai Frutti Di Mare risotto with assorted sea food
26.95

Tagliolini Freschi Con 4 Funghi homemade egg pasta with fresh four wild mushrooms
21.95

Rigatoni All’Amatriciana rigatoni with fresh tomato, sautéed onions, bacon, prosciutto
20.95

Gluten Free And Whole Wheat Pasta Available On Request

Insalate

Insalate Tre Colori endive, radicchio, arugula
8.75

Insalata Di Pollo (Main Course) grilled boneless pieces of chicken with salad, vegetables
18.95

Insalata Mista mixed salad
8.75

Insalata Alla Cesare (Main Course) caesar salad
16.95

Insalata Arno main course
18.75

Pollo

Pollo Dei Castelli breast of chicken with artichokes, mushrooms, fresh tomato, white wine
22.95

Pollo Alla Scarpariello breast of chicken with garlic, lemon, balsamic vinegar
22.95

Pollastrello Ai Ferri Al Rosmarino one-half broiled chicken, fresh rosemary
22.95

Pollo Alla Pisana breast of chicken stuffed with asparagus shrimp
26.75

Pollo Al Limone breast of chicken sautéed with lemon sauce
22.95

Petto Di Pollo Ripeno – Milanese chicken breast stuffed with cheese, wild mushrooms
23.95

Pollo Bolognese chicken breast with prosciutto, cheese
23.95

Carni

Piccatina Al Limone veal scaloppine sautéed with lemon sauce
26.95

Scaloppine Alla Cardinale veal scaloppine sautéed with white wine, prosciutto, mozzarella, roasted peppers
27.95

Scaloppine Dei Castelli veal scaloppine with artichokes, mushrooms, dry whitewine
27.95

Saltimbocca Alla Fiorentina Con Salvia veal sautéed with prosciutto, spinach, sage
27.95

Costoletta Alla Parmigiana breaded veal chop with tomato sauce, cheese
28.95

Scaloppine Arno veal scaloppine with peas, olives, sundried tomatoes, white wine
27.95

Bistecca Alla Americana sirloin steak
34.75

Costoletta Di Vitello Alla Griglia broiled veal chop
39.75

Filetto Di Bue broiled prime filet mignon with peas, mushrooms, onions
38.95

Pesci

Gamberi Alla Marinara shrimp sautéed with fresh tomato, garlic, white wine
29.95

Gamberi Ell’Arno shrimp, sautéed peas, pimentos, cream, cognac
29.95

Zuppa Di Pesce assorted fresh fish in a light tomato sauce
30.95

Fileti Di Sogliola Adriatico filet of sole sautéed with capers, lemon, white wine
27.75

Scampi
29.95

Dentice All’Aurora red snapper sautéed with clams, shrimp, garlic, fresh tomato, white wine
29.95

Spada Alla Griglia broiled swordfish
29.95

Filetto Di Salmone Al Griglia grilled atlantic salmon
27.75

Whole Fresh Fish Of The Day For Two. prepared mediterranean style (30 min.)

Legumi $9.75

Vegetables Can Be Steamed Or Sautéed In Garlic, Extra Virgin Olive Oil

Broccoli Rabe

Fresh Spinach

String Beans

Broccoli

Asparagus

Escarole

Take Out

Antipasti

Vongole Oreganata baked clams.
12.95

Crostini Di Mozzarella breaded mozzarella with tomato sauce.
10.95

Assortimento Caldo assorted hot antipasto.
16.95

Cocktail Di Gamberi Classico shrimp cocktail.
16.95

Peperoni Arrostiti Con Filetti D’Alici fresh roasted peppers with anchovies.
10.95

Assortimento All’italiana assorted cold antipasto.
14.95

Prosciutto E Melone prosciutto with melon.
12.95

Carpaccio Di Bue sliced raw beef with simple garnish.
12.95

Vongole Alla Capri clams in light tomato sauce.
12.95

Bresaola All’olio Tartufato Con Rugola air-dried beef with truffle oil and rugola.
15.75

Zuppe

Zuppa Dell’Ortolano
9.00

Zuppa Del Giorno
9.00

Consomme Con Pastina pastina in broth.
8.75

Tortellini In Brodo dumplings in broth.
8.75

Insalate

Tre Colori endive, radicchio & rugola.
8.75

Di Pollo entree-sized. grilled boneless pieces of chicken with salad & vegetables.
18.95

Mista mixed salad.
8.75

Alla Cesare entrée-sized caesar salad.
16.95

Arno entrée-sized house salad.
18.75

Farinacei

Linguine Alle Vongole linguini with clam sauce.
20.95

Capellini Pomodoro & Basilico angel hair pasta with tomato and fresh basil.
18.75

Gnocchi Al Pesto dumpling with pesto sauce.
19.75

Capellini Primavera angel hair with fresh garden vegetables.
19.95

Fettuccini Alla Panna fresh pasta with cream.
19.75

Tortellini Bolognese tortellini with beef sauce.
19.95

Risotto Ai Frutti Di Mare risotto with assorted seafood.
26.95

Tagliolini Freschi Con 4 Funghi homemade egg pasta with four kinds of fresh wild mushrooms.
20.95

Rigatoni All’amatriciana rigatoni with fresh tomato, sautéed onions, bacon & prosciutto.
19.95

Pollo

Dei Castelli breast of chicken with artichokes, mushrooms, fresh tomato and white wine.
22.95

Alla Scarpariello breast of chicken with garlic, lemon and balsamic vinegar.
22.95

Strello Ai Ferri Al Rosmarino one half broiled chicken and fresh rosemary.
22.95

Alla Pisana breast of chicken stuffed with asparagus and shrimp.
26.75

Al Limone breast of chicken sautéed with lemon sauce.
22.95

Di Pollo Ripeno – Milanese chicken breast stuffed with mozzarella cheese and wild mushrooms.
23.95

Bolognese chicken breast with prosciutto and mozzarella cheese.
22.95

Carni

Piccatina Al Limone veal scaloppine sautéed with lemon sauce.
25.95

Scaloppine Alla Cardinale veal scaloppine sautéed with white wine, prosciutto, mozzarella, and roasted peppers.
26.95

Scaloppine Dei Castelli veal scaloppine with artichokes, mushrooms, and dry white wine.
26.95

Saltimbocca Alla Fiorentina Con Salvia veal sautéed with prosciutto, spinach and sage.
26.95

Costoletta Alla Parmigiana breaded veal chop with tomato sauce and mozzarella cheese.
27.95

Scaloppine Arno veal scaloppine with peas, olives, sun-dried tomatoes, and white wine.
26.95

Bistecca Alla Americana all natural meyers beef (sirloin steak).
35.75

Costoletta Di Vitello Alla Griglia broiled veal chop.
36.75

Filetto Di Bue broiled prime filet mignon with peas, mushrooms, and onions.
35.75

Pesci

Gamberi Alla Marinara shrimp sautéed with fresh tomato, garlic, and white wine.
28.95

Gamberi Ell’arno shrimp sautéed peas, pimentos, cream and cognac.
28.95

Zuppa Di Pesce assorted fresh fish in a light tomato sauce.
29.95

Filet Di Sogliola Adrianico filet of sole sautéed with capers, lemon, and white wine.
26.75

Scampi
28.95

Dentice All’Aurora red snapper sautéed with clams, shrimp, garlic, fresh tomato, and white wine.
28.75

Spada Alla Griglia broiled swordfish.
28.95

Filetto Di Salmone Al Griglia grilled atlantic salmon.
26.75

Legumi $9.75

String Beans

Fresh Spinach

Broccoli

Escarole

Asparagus

Broccoli Rabe

Restaurants and Retailers to Revel in Greek Wine

Greece, renowned as the birthplace of civilization, has produced wine for over 4,000 years, yet up until now the elegant white and red wines of this ancient region were a sommelier’s secret. Now, recent reviews in the Wine Advocate and The New York Times, among others, have illustrated that the secret is out – the Greek wine renaissance is full steam ahead.

To honor the heritage of winemaking in this unique Mediterranean region, New Wines of Greece is proud to announce "Celebrate Greek Wines," a two week promotion running from June 8-22nd at participating New York area restaurants and wine retailers. This inaugural celebration will honor the heritage of Greek wine and educate consumers looking to explore and enjoy these food-friendly varieties native to Greece that show a true sense of place like no other region, says Oenologist, Sofia Perpera.

Celebrate Greek Wines

Greek wines express the nuances of their diverse terroir while the distinct flavors of its indigenous varieties compliment a wide range of cuisines. Visit www.celebrategreekwines.com and experience the Greek wine renaissance for yourself.

Participating restaurants such as Anfora, Loi, Almond, Kefi, Gastroarte, Alison Eighteen, The Atlantic Grill, Corkbuzz and many more will offer a special flight of Greek wines, discounted Greek wine bottles, or a prix fixe menu featuring a glass of Greek wine

.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Diverse, Dynamic Terroir

While renowned for its breathtaking beaches and deep blue seas, Greece also has some of the most distinctive terroir in the world – from the volcanic soils on the windswept island of Santorini to the mountain ranges that traverse the countryside from north to south. The diversity of regional terrain lends truly singular attributes to these mostly boutique-style wines
produced from small family owned vineyards across the country.

Distinctive Flavors

Home to over 300 indigenous varieties, Greece offers a world of discovery for vinous
adventure-seekers, yet four grapes predominate. Assyrtiko (A seer’ tee ko) a white, native to the island of Santorini, offers a wine with vibrant, refreshing minerality that is sometimes referred to as Chablis on steroids. Moschofilero (Mos ko fee’ le ro) cultivated on the high plateau of Mantinia in the north-central Peloponnese, is fresh, floral and elegant, a cross between Albariño and Pinot Grigio. Agiorgitiko (Ah yor yee’ ti ko) from Nemea in the Peloponnese is a ruby red wine with soft tannins and layers of dark fruit, spices and cocoa. Xinomavro (Ksee no’ ma vro) from the mountainous Naoussa and Amyndeo regions of Macedonia produces complex reds with great acidity, intense red fruit, firm tannins and long aging potential often compared to Barolo or Barbaresco.

405 East  52nd Street

(212) 755-6244

Website: Click Here

Reserve Now: http://www.opentable.com/le-perigord

Le Périgord , the unpretentiously pedigreed Sutton Place dining institution,may be over 45 years old, but a spiffy refurbishing and the always wonderful food keeps celebrities, U.N. delegates and loyal regulars returning year in and year out, to make this Grand Dame NY’s most satisfying luxury French restaurant.

The remarkable $65 fixed price dinner ($32 at lunch) makes Le Périgord  a dining bargain as well. The Appetizer display is fresh and beautiful, with tempting choices of smoked salmon, steamed asparagus and an array of salads and cold dishes.

Entrees like daily seafood and game specials. a stunning Roasted free range chicken in wine sauce with morrels and potato gratin or the best rack of lamb or seasonal soft shell crabs in town will make you swoon.

The dessert cart is decadently tempting with a luscious chocolate mousse, fresh fruit tart of the day or floating island., and a small surcharge delivers a noteworthy soufflé. ,

Le Périgord remains a bastion of high-powered Gallic gastronomy and classically refined service.  And thanks to its charming owner/host, Georges Briguet, even first time visitors feel a warm welcome. One of Manhattan’s restaurant gems. Rating: A Major.

Disclosure

Copyright 2012 By Punch In International. All Rights Reserved

Dinner Menu

Click Here To See Current Menu On Website

Please note: menu and prices are subject to change.

Appetizers
Buffet froid

Select your assortment of cold hors d’oeuvres

Asperges ou artichaut vinaigrette
asparagus or artichoke vinaigrette
Salade verte
mixed green salad
Salade d’endives aux betteraves et cerneaux de noix, vinaigrette au Porto
Endive salad with beets and walnut Port vinaigrette
Saumon fumé Maison et madeleine de maïs, crème aigre et caviar de saumon
homemade smoked salmon and corn muffin with sour cream and salmon caviar
Clams ou huîtres, sauce mignonette
clams or oysters with vinegar and shallot
  Gravlax et sa salade de fenouil
        dill gravlax with fennel salad    
Foie gras Maison et sa gelée au Sauternes
cold house foie gras with Sauternes aspic ($8.00)
  Fricassée d’escargots au beurre de noisette et
champignons desbois
Foie gras chaud aux  fruits de Saison
warm foie gras with seasonal fruits ($15.00)
  Salade de ris de veau panés à l’harissa, émulsion aux poivrons doux
sweetbreads dusted with harissa, sweet red bell pepper emulsion
Tarte aux légumes au beurre acidulé
vegetable tart with tangy butter sauce
Les petoncles au rizotto
Sea scallops with rizzotto   
Lobster bisque
Soupe du jour
soup of the day

Entrées

Le saumon roti sauce Aurore au safran, garniture provençale aux herbes fraiches

Roasted salmon with lemon saffron sauce, provencal style vegetables and fresh herbs

Le filet de « loup de Mer » a la Dijonaise
Filet of bass with creamy country mustard sauce

Le homard a la nage de coriandre
Lobster with coriander broth
Sole Anglaise meunière, ou grillée avec sauce moutarde
Dover sole, with lemon butter meuniere sauce, or grilled with mustard sauce ($ 15.00)
Filet de turbot à la croûte de Comté sauce Champagne
turbot with Comté crust and Champagne sauce
Filet d’agneau a la barigoule
Loin filet of lamb "au jus " with artichoke hearts and carrots    
Carré d’agneau rôti á la croûte de thym frais
roasted rack of lamb with a fresh thyme crust ($10.00) 
Médaillons de veau, sauce aux morilles
medallions of veal with morrel sauce($10.00)

Canard rôti aux fruits de Saison
Roasted duck with seasonal fruits  
Filet de boeuf grillé ou Wellington sauce Périgourdine
grilled filet mignon or Wellington  with black truffle sauce
Poulet de grain rôti au vin jaune du Jura morilles,et gratin Dauphinois  
  Roasted free range chicken in wine sauce with morrels and potato gratin
La bisque de homard
Traditional beef "Bourguignon"
Foie de veau meunière
Calf  liver with lemon butter
  Rognons de veau à la moutarde
veal kidneys with mustard sauce

Desserts

Dessert wagon

assortment of cheese $8.00 raspberries $5.00
soufflés tout parfums $6.00
espresso $3.00  cappuccino$ 4.00
Prix du Dîner $65.00
Private rooms available for parties

_____________________________________________________________

Prix Fixe Lunch Menu

Please note: menu is subject to change.

Lunch Prix Fixe $32.00

Appetizers

  Little necks, sauce mignonette
little neck clams with shallot and  vinegar

Little necks au vin blanc et persil 
Baked little necks with white wine and parsley
Pâté maison et celeri remoulade  
house paté with shredded celeri root in mustard mayonnaise
Salade mélangée
mixed green salad
Artichaut vinaigrette
artichoke vinaigrette
Soupe de moules “bouchot” au fenouil et saffran
“bouchot” mussel soup with roasted fennel and saffron
Quenelles de brochet sauce homardine
pike mousse dumplings with lobster Sauce 
   Tarte aux légumes au beurre acidulé
vegetable tart with tangy butter sauce
Les petoncles au rizoto
Sea scallops with rizzoto

   Main Course

Le filet de « loup de Mer » a la Dijonaise 
Filet of bass with creamy country mustard sauce
Le saumon roti sauce Aurore au saffran, garniture provençale aux herbes fraiches
roasted salmon with lemon saffron sauce, provencal style vegetables
  Poulet de grain roti au vin jaune du Jura morilles,et gratin Dauphinois
roasted free range chicken in  wine sauce with morrels and  potato gratin
Pâtes aux truffes
fettuccine with black truffle Sauce
Rognons á la moutarde
veal kidneys with mustard sauce
Foie de veau, meuniere
calf liver with lemon butter sauce
Le boeuf Bourguignon   
Traditional beef Bourguignon
Filet d’agneau Barigoule
loin of lamb Barigoule
   Canard rôti aux fruits de saison
roast duck with seasonal fruits
Votre choix d’omelette
Selection of omelettes

Dessert

Pastry trolley (included)

soufflés ($6.00)
coffee, tea ($2.00)
espresso ($3.00)   capuccino ($4.00)
Private Room available for Parties

________________________________________________________________

menu is subject to change.

LUNCH A LA CARTE

APPETIZER

La bisque de homard
Lobster bisque  ($12.00)

Salade verte
mixed green salad ($10.00)
La salade d’endives aux betteraves et cerneaux de noix, vinaigrette au Porto
Endive salad with beets and walnut Port vinaigrette($10.00) 
  Asperges or artichaut vinaigrette ($12.00)
Le buffet froid  
Cold hors d’œuvres selection ($15.00)
Saumon fumé Maison, madeleine au maïs, crème aigre et caviar de saumon
House smoked salmon, corn muffin and sour cream with salmon caviar ($15.00)
  Clams ou huîtres, sauce mignonette
clams or oysters with vinegar and shallot ($12.00)
  Foie gras froid et sa gelée au Sauternois
cold house foie gras with sauterne aspic ($18.00)
Fricassée d’escargots au beurre de noisette et champignons des bois
escargots in hazelnut butter with wild mushrooms ($14.00)  
  Foie gras chaud  aux fruits de Saison
warm foie gras with seasonal fruits ($25.00)
Salade de ris de veau panés á l’harissa, émulsion au poivrons doux
sweetbreads dusted with morroccan harissa, sweet red bell pepper emulsion ($13.00)
  Les petoncles au rizotto  Sea scallops with rizotto ($15.00)

MAIN COURSE

  Le filet de « loup de Mer » a la dijonaise
Filet of bass with country mustard sauce ($30.00)

  Sole anglaise, meunière, ou grillée avec sauce moutarde
Dover sole, meuniere, or grilled with mustard sauce ($45.00)
  Turbot á la croûte de Comté, sauce champagne
Filet of turbot with Comté crust and Champagne sauce ($32.00)
  Carré d’agneau rôti á la croute de thym frais
roasted rack of lamb with a fresh thyme crust ($35.00)
Filet de bœuf grillé ou Wellington sauce Périgourdine
grilled filet mignon or Wellington with black truffle sauce($35.00)
    Poulet rôti au vin jaune du Jura morilles et, gratin Dauphinois
roasted free range chicken with wine, morrels and potato gratin ($28.00)
   Canard rôti aux fruits de Saison
Roasted duck with seasonal fruits ($30.00)
  Médaillons de veau, sauce aux morilles
Medallions of veal with morrel sauce ($34.00)

Le homard a la nage de coriandre 
Lobster with coriander broth ($34.00)

DESSERT

Pastry trolley ($10.00)   soufflés ($8.00)

coffee or tea($2.00)  espresso ($3.00)  capuccino ($4.00)

The Enchanting Ballroom, One Of Many Options For Dining

365 West 46th Street, Open seven days a week, from 5pm to 9pm Sunday through Tuesday, and 5pm to 11pm Wednesday through Saturday, with a pre-theatre prix-fixe menu available. Lunch is served Monday – Saturday from 11:45am–2:30pm. For more information,  call (212) 586-0244, visit their website at Website, Click Here, follow them on Twitter at @Firebirdnyc or Like FireBirdRestaurant on Facebook

Our Favorite Room: The Civilized Library

It’s all led by Joe Valentine, just the Renaissance man to guide FireBird into its own rebirth. A true New Yorker, Joe’s life before food as a classically trained musician allowed him to see the world. When his family purchased FireBird, Joe returned to New York City with a vision to bring new sparkle to the family restaurant, and reawaken the classic space for a new generation of diners—while retaining the authentic beauty that made this a baroness’s dream realized. In his new role at the helm of FireBird, Joe has breathed new life into the celebrated space with vibrant new colors, patterns, upholstery, and of course, the menu.

A Parlor Like No Other

Where else but in New York City can a few steps transport you to another world?

Sweep open the door and your eyes will go straight to the stately bar and its extraordinary array of crystalline vodka bottles—more than 200 types from around the world. You’ll then begin the tour of the manor: just as a St. Petersburg Tzar’s home would feature numerous rooms for all kinds of entertaining, each with a style all its own, FireBird, too, boasts an array of unique spaces. Head first for the opulent green-and-gold China Room, outfitted throughout with fine china and art. The Library Room lies beyond, centered around the golden apple tree of the Firebird fable, a focal point for dining in comfortable elegance.

The Opulent Green-and-Gold China Room

Ascend to the Parlor, where you’ll find impeccably refinished period furniture, a baby grand piano, and a cocktail, champagne and caviar lounge—just the place for an after-work cocktail or a post-theater bite. The Blue Room is bedecked in original 1910 Firebird ballet costumes won at a Sotheby’s auction, while the Ballroom sparkles in mirrors, crystal chandeliers and moonlight, streaming in from the skylight above.

The Blue Room

Hold your most exclusive private events on the manor’s third floor, where you can dine under a portrait of Baroness Ivana herself in the richly decorated Red Room, or “Jewel of Russia” room, flooded in rosy light, or host in grand proportions in the LV Room—with access to a private roof garden with glittering city views.  FireBird will work with you to commission customized menus for each event— from à la carte to Russian family-style—live music, and even a private entrance with keys for your guests.

You’ll Dine Like Modern Royalty, When You Start With FireBird’s Caviar Tasting

There’s no more refined Russian experience than a indulging in a flight of caviar, so begin with FireBird’s caviar tasting menu, ranging from classic to high luxury, served with traditional accoutrements: red onion, egg white, egg yolk and crème fraîche on mother-of-pearl spoons, and updated with buckwheat blini. Choose from selections like the Siberian Sturgeon, dark eggs with nutty, rich and grassy notes, or the rare Grinnel, a deep aubergine-colored roe with a fresh, citrus finish. To heighten the adventure, choose a Vodka Caviar Pairing, like the red or the black tasting.

The extensive vodka selection at FireBird—from rare imports to unparalleled housemade infusions—is a backbone of the manor’s destination-worthy status. Unique selections include an array of house-infused vodkas, such as the favorite Honey-Infused Vodka, opaque and golden with a long finish reminiscent of sweet herb and spice. Or sample rare imports like the Kazakhstani “Snow Queen”, or elite, small-batch Beluga Gold from Russia—all served in eye-catching spiral-cut frozen glass flutes.

And Now a New Chef Elevates The Kitchen To New Heights

Executive chef, Paul Joseph retained classic Russian recipes, but contemporizes them with modern riffs and quality ingredients. Never throwing the baby out with the bathwater, Chef Joseph maintains a steady hand with seasoning, presentation and a passion and care that is sure to bring Firebird to the forefront of the Manhattan dining scene, with one of the most serious kitchens in the theater district.

The modern Russian meal starts with zakuska, Russian for small plates, each an exquisite balance of lush and light. Start with Herring Under a Fur Coat, a beet-blushed tower of herring, carrots, potatoes and egg. An updated Olivier, a creation of Lucien Olivier of the 1860 French-influenced Hermitage in the center of Moscow, is a comfort-chic mélange of carrot, pickles, potato, and sausage, done decadently in mayonnaise.  Gravlax, house-cured with beets, is a striking red, and melts away under a drizzle of dill aioli.

FireBird reimagines Russian classic entrees like a Faberge-like rendition of Chicken Kiev, plated in a modern fashion and brought alive with ultra-tart cranberries and filled with butter, herbs and arugula purée, on a bed of kasha. Ours was part of an extensive tasting menu and was cleverly split in two, the shells brimming with glorious spring vegetables, displaying chef Joseph’s respect for lovers of the earth.

We also adored  Wild Black Bass, sided by  plump Marinated Prawns, Grilled Asparagus and a silky Parsnip Puree, sitting in a puddle of Roasted Pepper Sorrel Coulis. A new dish, Fennel Pollen Dusted Muscovy Duck Breast, in a Mashkitchiri, Honey Vodka Fondue was tender, moist and medium rare. The unctuous sauce was an incorporation of the house’s acclaimed Honey Vodka, a marriage made in Moscow.

Another heirloom recipe, the puff-pastry Salmon Kulebiaka, arrives as a luscious filet, baked with egg, sorrel spinach sauce and topped with a brilliantly flavorful citrus-fennel slaw.Our final entree was Armenian Lamb Rack & Filet Duo with a Potato Lardon Cake, Caramelized Root Vegetables and an intense Marchand de Vin Sauce. Perfectly grilled, no seasoning was required.

Naturally, the manor boasts an extensive wine cellar, with more than 200 bottles to choose from in the red cellar and over 100 whites. Wine selections draw from around the world, featuring both old and new world selections by the bottle and the glass. While big spenders can order the last bottle of a vintage Dom Per for about $1,200 bucks, value seekers will rejoice in the discovery of some pleasant Spanish bottles under $40 and the terrific presentation beer in grand chilled glasses.

Finish with a classic dessert performance: Bananas Foster bring a tableside show to the end of the night, flambéed to rich, caramel sweetness and served over ice cream. Or try FireBird’s reinvention of a favorite Russian candy, the Ptichva Moloko, or Bird’s Milk: think mallomars, served atop delicate almond cake.

Whatever you do, don’t miss a tall glass of piping hot Russian tea, accompanied by a pot of thick cherry jam.

Besides nightly dining and exclusive event rooms, Firebird will soon offer brunch service on Saturdays and Sundays, afternoon High Tea service, and guided weekend caviar tastings.

For an of evening class, civility, superb service and food worthy of the occasion, not to mention the delightful woman who greets you at the entrance and the hands-on management, Firebird is the Theater District’s Stravinsky of luxury dining.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

First Floor

• China Room – 34 seats comfortably, 40 seats tight

• Library Room – 50 seats comfortably, 64 seats tight

Second Floor

• Parlor – 15 seats

• Blue Room – 34 seats comfortably, 40 seats tight

• Ballroom – 50 seats comfortably, 64 seats tight

Third Floor

• Red Room (Jewel of Russia) – 14 seats

• LV Room & Outdoor Patio – Seating up to 50; 150 for standing reception inside and outside

.

SAMPLE MENUS

Caviar Menu

CAVIAR MENU

ALASKAN SALMON ROE – $18 / 1oz
Ranging from golden amber to reddish orange this caviar has large eggs and is known for its
distinctive “POP” when rolled between the palate and tongue.

RAINBOW TROUT ROE – $28 / 1oz
These delicate, translucent eggs offer a subtle, smoky taste with a mildly briny mouth feel

GRINNEL – $40 / 1oz
This rare caviar has a black aubergine color and a lemony citrus flavor.

HACKLEBACK STURGEON – $60 / 1oz
Rich dark color and unique individual beads are the hallmarks of this sweet caviar with a mild finish

ROYAL STERLING – $140 / 1oz
Harvested from mature White Sturgeons,
characterized by large firm beads that bursts with an intensely rich and nutty flavor

SIBERIAN OSSETRA – $150 / 1oz
Nutty and rich with delicate grassy notes
Deep mahogany to black in color

OSSETRA – $250 / 1oz
Large pearls, deeply hued in grey & gold, attract your immediate attention.
Nutty and silky on the palate, low in salt with a warm, gentle finish

Dinner Menu

APPETIZERS

FIREBIRD GARDEN SALAD – 12.00
Grapples, Teardrop Tomatoes, Pickled Onions, Dried Cranberries, Baby Arugula,
Sesame Pomegranate Vinaigrette

VENIGRET – 14.00
Red and Yellow Beets, Potato, Red Cippolini Onions, Cornichons,
Sour Cabbage, Shredded Carrots

HERRING UNDER THE FUR – 14.00
Layers of Chopped Pickled Herring, Carrots, Red Beets,
Yukon Potatoes, Egg, Saffron Mayo, Popcorn Shoot Micro Greens

PELMENI – 16.00
Lamb Dumplings, Served with a Mushroom Consommé

STEAK SCARGOT – 18.00
English Peas, Kalamata Olives, Exotic Mushrooms,
Confit Tomato, Niçoise Pearl Onions

OLIVIER – 12.00
Kielbasa, Potato, Peas, Carrots, Pickles, Saffron Mayo,
Quail Eggs, Black Bread

BRAISED PICKLED PORK BELLY – 18.00
Szechuan Peppercorn Foie Gras, Candied Citrus Chutney,
Cilantro Garlic Coulis

GRAVLAX – 12.00
House-Cured Lemongrass Red Beet Salmon
Tobiko Caviar, Truffle Vinaigrette

VARENIKI – 14.00
Potato, Caramelized Onion and Farmers Cheese,
Dill, Chive, Yogurt and Sour Cream Sauce, Almond and Chive Extra Virgin Olive Oil

ZAKUSKA FOR THE TABLE – MP
Chef’s Selection of Appetizers

Main Courses

WILD BLACK BASS – 36.00
Marinated Prawns, Grilled Asparagus, Parsnip Puree,
Roasted Pepper Sorrel Coulis

FENNEL POLLEN DUSTED MUSCOVY DUCK BREAST – 36.00
Mashkitchiri, Honey Vodka Fondue

BEEF STROGANOFF – 34.00
Pearl Onions, Cornichons, Exotic Mushrooms, Veal Jus,
Sour Cream, House-made Pappardelle

CHICKEN KIEV – 34.00
Filled with Baby Arugula, Spinach, Herb de Provance, Buerre Noirsette

SALMON KULEBIAKA – 31.00
Salmon Baked in Puff Pastry, Sorrel Spinach Sauce, Mushroom, Cabbage, Egg;
Fennel and Citrus Slaw, Extra Virgin Olive Oil, Oro Balsamic Vinegar Fennel and Herb Sauce

BORSCHT – 27.00
Ukrainian Beef and Beet Borscht; Potato Pirozhki

ARMENIAN LAMB RACK & FILET DUO – 45.00
Potato Lardon Cake, Caramelized Root Vegetables,
Marchand de Vin Sauce

DRY DIVER SCALLOPS – 35.00
Kasha, Queen Olives, Confit Tomato, Ciboulette,
Orange Scented Vanilla Jus

HERBED STUFFED TROUT – 30.00
Roasted Herbed Stuffed Trout,
Select Vegetable Gratin with Goat Cheese, Dill Butter Sauce

Chef’s Bio

Chef Paul Joseph always enjoyed cooking food, so it was no surprised that he left his accounting job to go to school to receive a degree in culinary arts. After finishing school he began working at various restaurants in New York City. While working in New York City and New Jersey, Chef Paul cooked for many diplomats and entertainers such as, BB King, Roseanne Barr, former Prime Minster of Israel Benjamin Netanyahu, and Rwanda’s President Paul Kagamé. He received two stars from the New York Times, three stars from The Bergen Record (New Jersey), and was feature on Good Day New York (fox news). Chef Paul had worked at many fine dining restaurants and 4 stars hotels like the Hyatt Regency, Bobby Van Steakhouse, Bambou Restaurant. Chef Paul had trained under some notable chefs such as, Sam Hazan at Tavern on the Green and Scott Cutaneo of the Le Petit Chateau.

209 East 56^th Street New York, NY 10022T: 212.308.0830F: 212.308.9399

www.fiorinirestaurantnyc.com

On Monday, April 16, Fiorini, the regional Italian midtown restaurant (209 East 56th Street — between 2nd & 3rd Avenues) owned by acclaimed restaurateur/chef Lello Arpaia, will launch a month-long Neapolitan Festival, the first in an ongoing Regional Italian Culinary Series. Lello, a native of Naples, will offer a unique 4-Course $55 Neapolitan prix fixe menu (also available a la carte) during dinner hours (5:00PM – 10:00 PM), Monday-Saturday (closed on Sunday). This authentic Neapolitan Menu is also available with paired Neapolitan wines for $75.
For reservations, call Fiorini at 212-308-0830 OR e-mail the restaurant at fiorinirestaurant@gmail.com.

NEAPOLITAN PRIX FIX MENU

$55 or $75 (with paired wines)

Appetizer (choice of)

Fritto Misto with Zucchini

Or

Polipetto Affogato

Pasta (choice of)

Scialatilli Amalfitani with Eggplant

Or

Linguine alla Vongole with Zucchini

Fish / Meat (choice of)

Scallopine alla Pizzaiola

Pollo Scarpariello

Branzino Acqua Pazza

Dessert

Baba o Rum

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

The chardonnay displayed surprising balance, good acidity and subtle fruit. Unexpectedly full-bodied for a chard, it was a charmer.

2010 Chardonnay

New Release!

Light straw in color with alluring aromas of lemon-lime, kiwi and Granny Smith apples. A creamy entry fills the mouth with vanilla custard and shortbread cookies, which are framed beautifully by just a slight kiss of toasty French oak.  This clean, fruit driven wine is sure to please even the most discriminating palates.  Serve slightly chilled with seafood, creamy pastas and poultry dishes. SRP: $13.

Made with organically grown grapes & Vegan friendly.

Wine Specs

Vintage2010

AppellationMendocino

Vineyard DesignationEstate grown/CCOF certified organic

Acid.56

PH3.53

FermentationStainless w/ minimal oak influence

Bottling Date11/11

Alcohol %13.5

Wine Profile

Production Notes100% Chardonnay

Food Pairing NotesThis lightly oaked wine is perfect with egg dishes, also with seafood, creamy pastas and poultry. Pair it with your favorite macaroni and cheese recipe, and be sure to try it with a spinach dish.

Production2,000 cases

2010 Girasole Vineyards Pinot Noir

2010 Pinot Noir

Their newest release in redesigned packaging! This 2010 Pinot Noir offers wonderful aromas of strawberry, cherry and clove give way to sweet red cherries on the palate.

This 2010 Girasole Pinot Noir exhibits hues of red roses and ruby jewel tones. Wonderful aromas of strawberry, cherry and clove give way to sweet red cherries on the palate. A touch of new French oak lends texture and helps frame the wonderful sweet red fruit that radiates from this wine, and that classic Mendocino mineral backbone carries it to a long and lingering finish. This wine will pair wonderfully with braised duck breast with a cranberry reduction, or plank grilled salmon with garlic mash potatoes. Of course, pulling a cork and having a glass or two on the porch would work too!  SRP: $16.
Made with organically grown grapes & Vegan friendly.

Wine Specs

Vintage2010

VarietalPinot Noir

AppellationMendocino

Vineyard DesignationEstate grown/CCOF certified organic

Acid.56

PH3.75

Alcohol %13.5

Wine Profile

Food Pairing NotesThis fruit-forward wine pairs well with lean beef, lamb and pork dishes, especially grilled or roasted, and is a natural with ahi tuna. Try it with grilled mushrooms, too.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

History

Charlie Barra planted the home ranch, Redwood Valley Vineyards, in 1955, and has farmed approximately 200 acres of organic varietal wine grapes ever since. Sitting on the benchlands above the headwaters of the Russian River in Mendocino County, the vineyards share the land with five ponds, open space for wildlife and pasture for smaller animals. All water used for irrigation and frost protection is from winter run-off from the pristine watersheds that surround the vineyards.

In the early stages of developing the ranch, Charlie was instrumental in changing the method of picking grapes, going from wooden lugs carried by pickers to large metal gondolas which were taken into the field on trailers and then loaded by forklift on trucks to go to the winery. He was one of the first grape farmers in the North Coast of California to use water for over-head frost protection, a system developed in Israel and Germany in the early 1960’s. And today, we’re still picking grapes the way Charlie’s grandfather did over 100 years ago…by hand!

Charlie also fought for many state regulations that changed the way growers were paid for their grapes, worked for creation of the first appellation in the United States, and served for forty years on the board of directors of the California North Coast Grape Growers Association with the goal of enhancing the economic climate for the entire California wine industry.

MADE FROM ORGANICALLY GROWN GRAPES

Mendocino County wine producer, Girasole Vineyards, unveils two new vintages made from organically grown grapes that are aimed at the growing "value wines under $20" market. The 2010 Pinot Noir and 2010 Chardonnay, in a new package, are hitting retail wine shelves this month.

Girasole Vineyards (pronounced jeer-uh-sō-lay) wines feature distinctive, bright yellow sunflowers embossed on the label, and carry the California Certified Organic Farmers (CCOF) guarantee on the back label. Both wines are made from Estate-grown grapes farmed by the Barra family, growers of Mendocino County grapes since 1955.

"My family has been farming without the use of synthetic fertilizers or pesticides since the 1950s," says Shelley Maly, Vice President of Sales & Marketing at Barra Family Wines, and daughter of founders Charlie and Martha Barra. "With more consumers searching out quality wines with a certain provenance, cachet, and fair price, Girasole Vineyards wines can be enjoyed on many levels."

"In addition to being produced from organically grown grapes, all Girasole Vineyards wines are vegan-friendly. No animal products are used in making the wine," says Winemaker Jason Welch. "The 2010 Chardonnay ($13) features minimal oak influence and is perfect for pairing with many cuisines. It’s clean and crisp, with a gorgeous lemon-lime tropical fruit aroma and zesty Granny Smith apple flavors. It also comes in an easy-to-open screw cap closure."

"Our 2010 Pinot Noir ($16) exhibits wonderful aromas of strawberry and clove, giving way to bright red cherry compote on the palate," says Welch. "Both of these wines are an excellent addition to a dinner party or for sipping when hanging with friends."

For more information, go to www.girasolevineyards.com.

ABOUT BARRA FAMILY WINES
Barra Family Wines is an independently-owned, privately-operated wine company that includes the BARRA of Mendocino and Girasole Vineyards brands. The family owns and farms more than 200 acres of CCOF certified organically grown grapes in Mendocino County. The BARRA of Mendocino winery is open daily for tastings and is located at 7051 North State Street just off Highway 101 in Redwood Valley, CA. For more information, call (707) 485-0322 or go to www.barraofmendocino.com.

208 West 70th Street

212-­‐875-­‐8600,

www.restaurantloi.com

Chef Loi’s Blog

October 2011 opening,

The scent of Spanakopita straight from the oven, freshly wrapped grape leaves and the sweet aroma of Baklava wafts its way onto West 70th Street, as one of Greece’s top chefs, Maria Loi, works her magic in the kitchen at her new restaurant . . . Loi.

Formally Compass, the well reviewed venue with a bevy of revolving chefs and menus, Loi has garnered attention from some of the city’s most well respected foodies and critics alike.Chef Loi aims to offer guests a blend of her warm personal charm combined with her modern approach to authentic Greek cuisine in a casually elegant setting starting with a trendy bar with twinkling votive candles, followed by two glass-enclosed private rooms, leading to the square bi-level main dining room,with its comfortable seating and earthy beige color scheme. The space has subtle lighting and is sectioned with high pillars of beige and purple. Terracotta floors, striped fabric armchairs and walls hung with pictures of sea-scenes complete the picture. Maître d’ John  oversees the operation with obvious professionalism.

At a chef owned and run restaurant (well co-owned in this case with managing partner Don Evans),food is an extension of the cook’s persona, and should be the focus. And so it clearly is at Loi. While perusing the menu, you are served gratis stuffed grape leaves with a zesty yogurt sauce and assorted bread to dip in fragrant olive oil. The breads are addictive (especially the homemade flat bread and a thick, grainy wedge with a hint of sweetness). The Dolmades (grape leaves) are the best we have ever tasted . . . and that includes experiencing them in numerous trips to Greece.

Other small plates that deserve signature acclaim, include Maria’s ahini sea urchin appetizer. Beautifully presented on a series of large porcelain spoon, in a heady lemon-oil sauce, they are divine. More earthy and described as baked meat “patties,”  keftedaika meatballs,In Caramelized Tomato Sauce With Feta Mousse Sauce were honest and delicious.

In the entrée department chef Loi’s “traditional” moussaka, delicately prepared with Eggplant, With Minced Meat, Topped With Bechamel Sauce, and Slow Cooked is a must. It was light and very much like the contemporary Greek food one would have experienced at  trendy, restaurants in Athens.Indeed, much of the food is updated to today’s taste, and  fortunately, flavor is never sacrificed. We also enjoyed Braised Lamb Shank With Anthotiro & Kalabokisio (Corn Puree), which tasted rather like a refined version of grits. Roasted, marinated beets were very good and although we didn’t get a chance to sample the Fresh Fish, Baked in Sea Salt “For Two” Accompanied With Charred Grilled Seasonal Vegetables, the people at the next table ordered it and  appeared delighted.

The formidable wine list of Compass has been replaced with a shorter, mostly Greek version offering well priced bottles, many in the $40 to $60 range. Our waiter suggested a chardonnay from chef Loi’s personal selection: a 2009 Karapidis, from organic grapes and aged 6 months in oak ($75). It was delicate, with subtle fruit and great balance. Probably the best buy on the list. Brothers Lazaros and Pantelis Karipidis began their wine venture as a hobby in 1985. Their decidedly cosmopolitan wines and upmarket image have made them leaders in the industry.

Don’t miss the desserts. Besides the obligatory Baklava, go for the unusual Ekmck KatJifi. Ek-mek Ka-tai-Ifi: Shredded Phyllo Soaked in Honey Topped with Custard, Toasted Nuts and Light Crème. Reminiscent of a Greek tiramisu, we loved it..Finish with wonderful Greek coffee and an ouzo and you have the ideal dinner.

The Giveaway Stuffed Grape Leaves (Above) Set The Stage

Other Appetizer Teasers (Below)

Until recently, Maria hosted her very own cooking show, which ran for years, on Greece’s most successful morning program, and the country’s leading TV network, Mega Channel. She is also the author of several cookbooks, including the highly coveted “Ancient Dining,” the official cookbook of the 2004 Olympic Games in Athens. She visits each table, during the evening and stopped at ours briefly.

Small wonder Loi has quickly become a neighborhood favorite and is a destination worth seeking, out, for those seeking elevated, Greek cuisine with a personal touch. Our visit preceded Easter and there was a lamb on a spit, cooking in front of the restaurant. It was a Saturday evening and business was booming. The fragrant lamb must have been a metaphor for the sweet smell of success.

Interestingly, of all Manhattan’s luxury Greek restaurants, Loi offers attractive value. There is even a pre fixe dinner (5 to 6:30 PM) for $40. Reserve well in advance. It’s standing room only.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Maria Loi’s BIO

Additionally, she developed a line of dinnerware, flatware and small kitchen appliances and has been a spokesperson for Kraft, Unilever, Tupperware and Electrolux products in Greece.

As the International Ambassador of the Chef’s Club of Greece, North American Chapter, Maria is a proponent of the healthy Greek breakfast which includes foods rich in protein and calcium and which she believes will help combat the dramatic increase in obesity and diabetes in America. Maria is also involved in a number of philanthropic causes in Greece, specifically, Elpida, a foundation dedicated to helping children with cancer, of which she is a co-­‐ founder.

Sample Dinner Menu (Subject To Change)

Appetizers

TYRI FOURNISTO 12
Baked Greek Cheese With
Tomatoes, Peppers & Fresh Herbs
GIGANTESMESPANAKI 12
Oven Baked Gigante Beans With
Spinach and Tomato Served with
Feta Cheese Topped with
Cipollini Onions

OREKTlKA
ANINI 12
Sea Urchins Accompanied With Olive Oil &
Crispy Pita Chips
HTAPODAKISTINSHARA 19
Grilled Octopus Served With Onion, Olive Oil,
Capers, Chick Peas, Almonds, Fresh Herbs &
Lemon Juice

GLYKADAKL416
Crispy Sweet Breads With Herbs &
Stone Ground Mustard With Lemon Sauce
KEFFEDAKL4 13
Baked Meat Patties In Caramelized Tomato
Sauce With Feta Mousse Sauce
PITESTISEMERAS 12
Home-Made Phyllo Pies Of The Day
PAPOUTSAKIA 13
Baked Baby Eggplant Stuffed With Tomatoes
Mustard & Caramelized Onions, Topped With
Smoked Feta Mousse
TYROKEDTEDES 15
Cheese Croquettes With Baked Goat &
ManouriCheese On Top 0fFig & Apricot
Compote

MYDIASEKROKO 16
Steamed Mussels With Leeks In Krokos Kozani
(saffron) Sauce
KALAMARI SCHARAS 14
Fresh Calamari julienned, Pan Grilled With
Parsley & Pistachio Sauce
GARIDESKATAIFI 17
Grilled Shrimp Wrapped In Shredded Phyllo (Kataifi)
Topped With Pomegranate Sauce
KA VOUROKEFTES 16
Crabcakc, With Santorini Fava Puree, Preserved
Lemon & Ladolemono (Olive Oil & Lemon Juice)
SARDELES PLAKI 14
Fresh Sardines Baked & Topped With Caramelized
Onion Tomato Sauce

SALATES

HORIATIKI LOI 14
Organic Vine Ripe Tomatoes, Cucumbers,
Peppers,Onions, Kalamata Olives, Feta
Cheese With Maria Loi Greek Herb Vinaigrette
MAROUL/ 12
Romaine Lettuce Hearts, Scallions
Dill, Olive Oil & Vinegar

ROKA 15
Baby Arugula, Hazelnut, Smoked
Metzovone Cheese With Fig Balsamic
Vinaigrette
ASTAKOSALATA 19
Lobster Meat, Bibb Lettuce, Green
Beans, Baby Potatoes, Tomatoes & Egg
With Tarragon Vinaigrette

KOTOSOUPAAVGOLEMONO 9
The Famous Greek Chicken Egg Lemon
Soup

SOUPES
PSAROSOUPA 12
Fish Soup with Fresh Fish of the Day, Celery,
Carrots, Onions, Olive Oil & Lemon Juice

Entrees

KYRIAPIATA

PSARISEKROUSTAAIATIOU 58
Fresh Fish, Baked in Sea Salt
“For Two” Accompanied With Charred
Grilled Seasonal Vegetables
LAVRAKI 29
Grilled Bronzino (Seabass) Served With
Charred Grilled Seasonal Vegetables
SOLOMOSMEMARATHO 27
Grilled Wild Salmon With Fennel, Leeks
Citrus Oil Lemon Sauce
ROPHOS PLAKI 28
Filet Of Grouper With Fingerling Potatoes,
Couscous, Onions, Tomatoes & Fish Broth
YIOUVETSI THALASSINON 34 .
Seafood Orzo With Shrimp, Scallops,
Clams, & Mussels In Red Wine Tomato
Sauce
HTENIA 34
Seared Diver Scallops With Asparagus
Served On Dill Trahana, Traditional
Peasant Pasta
GARIDES MICROLIMANO 34
Baked Prawns Head-On With Caramelized
Tomatoes, Peppers & Feta Cheese
ASTAKOMAKARONADA 36
Macaroni Pasta With Lobster Chunks
In A Red Wine Tomato Sauce

MOUSSAKA 23
Maria’s Traditional “Moussaka”, Eggplant
With Minced Meat, Topped With Bechamel Sauce,
Slow Cooked
PASTITSIO 22
Macaroni & Minced Meat Casserole With
Cheese Bechamel Sauce
KOKORASKRASATOS 27
Braised Rooster In Wine Sauce With
Hylopites (Home-Made Pasta)
ARNI28
Braised Lamb Shank With Anthotiro
& Kalabokisio (Corn Puree)
PAIDAKIA 42
Grilled Rack Of Lamb & Loin With
Broken Red Bliss-Lemon Potatoes
BRIZOLA 42
Creek-Stone 18 QZ. Rib-Eye Steak Served
With Baked Greek Fries
FILETO 35
Creek-Stone 8 oz. Filet Mignon With
Caramelized Onions On Mavrodaphne
(Sweet Red Wine) Sauce
KOTOPOULO LEMONATO 26
Bo-Bo Farm Free-Range Roasted Lemon
Chicken With Horta

PA7ZARIA
Roasted Marinated Beets
SPARAGIA
Steamed Asparagus
LEMONATES PATATES
Roasted T ~mon Potatoes

SINODEFTIKA 8
HORTA
Wild Steamed Greens
SPANAKORIZO
Spinach & Rice
PSITA LAHANIKA
Se.::tson::t 1 C:rille.n V f>.2″f>.t::t hles

KOUNOUPIDI
Rainbow Cauliflower
PATATES PSITES
Baked Greek Fries
CRETAN POTATOES
Rroke.n red bliss noraroes & herbs

PRE-THEATRE MENU
AV AJLABLE 5.00-6.30PM
OREKTIKA
Marouli
Romaine Hearts of Lettuce, Scallions, Dill, Olive Oil & Vineg-ar
Horiuiki Loi
Organic Vine Ripe Tomatoes, Cucumbers, Peppers,Onions, Kalamata Olives,
Feta Cheese With Maria Loi Greek Herb Vinaigrette
Kalamari
Fresh Calamari Julienned, Pan Grilled With Parsley & Pistachio Sauce
Spanakopita
Fresh Spinach, Herbs And Feta Cheese in Home-Made Phyllo Layers
KYRIAPIATA
Lavraki
Grilled Bronzino (seabass) Served With Charred Seasonal Grilled Vegetables
Kotopoulo Lemonato
Bo-Bo Farms Free-Range Roasted Lemon Chicken With Horta
Zymarika Tylihta
Fresh Spinach, Herbs And Feta Cheese Wrapped In Phyllo Pasta
And Baked In Tomato Cheese Sauce
Moussaka
Maria’s Traditional “Moussaka”, Eggplant With Minced Meat And Bechemal
Sauce, Slow Cooked
GLYKA
Ekmek Kataifi
Shredded Phyllo Soaked in Honey Topped With Custard, Toasted Nuts and
Light Creme
Sokoiatopita
Maria’s Special Rich Greek Chocolate Flourless Cake
Karidopita
TraditionalW-alnutSpongeCake With Cinnamon Syrup
$40

Desserts and Cocktails

GLYKA
Baklawt-Bak-Ia-va
Layers of Phyllo with Almonds, Walnuts,
Pistacio Nuts, Light Drizzle of Spiced
Honey Syrup
Galaktoboureco- Ga-Iak-to-b6ureco
Semolina VanilIa Bean Custard Between
Layers of Phyllo Topped With A Light
Spiced Honey
Ksridopus- Kari-d6p-ita
Traditional Walnut Sponge Cake with
Cinnamon Syrup
Ekmck KatJifi. Ek-mek Ka-tai-Ifi
Shredded Phyllo Soaked in Honey
Topped with Custard, Toasted Nuts
and Light Creme.
Tyrogliko – Ti-roglik6
Greek Cheese Cake with Crushed Mixed
Nuts with Honey Crust
Sokolatopita-Sok-ola-t6pita
Maria’s Special Rich Chocolate Flourless
Cake
Heliniki Krems- He-Iin-Iki Kre-ms
Greek Parfait V anilIa Bean Mousse over
Coffee Liquor Cake
Yaourti Me Meli- Yia-6urti Me Meli
Yogurt with Attiki Honey and Toasted
Mixed Nuts. Or with GreekSpoon Desserts
Fruta-
Seasonal Fresh Fruit Selected By Maria Loi
Fruit -$10
All Other Desserts -$8

NAFPAKTOS PUNCH
Hendrick’s Gin, Cucumber & Melon, Lime
juice,
Chile Syrup & Splash of Tonic
A TASTE OF GREECE
Ouzo, Watermelon, Mint, St Germaine,
Simple Syrup
UPPER WEST SIDE
Ketel One Citron, Mint, Orange Liquor,
St Germaine, Lemon juice
MASTIHA’S TEARS
Mastiha, Orange, Mint, House-Made
Grenadine, .
Lemon, Champagne
FIRE OF PATRAS
Knob Creek, Canton Ginger Liquor,
Sweet Vermouth, Ginger,
Lemon, Honey Syrup
DARK & STORMY
Dark-Rum. Ginger Beer & Lime juice
$14

________________________________________________________________

Private Dining Room (Above)

              Private travel expert outlines important differences from commercial travel

Where will your vacation take you this summer? London? Paris?The French Riviera? If you want to fly by private jet, it’s not too early to start planning. Booking a private jet flight to Europe requires very special expertise. There are dozens of fees, permits and other considerations that you or your travel consultant need to know about to ensure a successful trip.

The XOJET Blog spoke with Clayton Smith, senior charter sales representative, to compile a list of five tips to ensure a smooth flight experience and a great vacation.

1.      Plan in advance. The more advance planning you do, the more choices you’ll have. “For example, if you plan 6 months out, you could have twice the aircraft options available to you,” says Clayton. “A good rule of thumb is that the longer the flight, the further out you should plan.” Foreign-flagged aircraft typically need several permits to enter other countries, which can take time to obtain, especially if you’re travelling to multiple destinations. Try to book at least eight to 12 weeks in advance.

2.      Be flexible. “Flying privately to Europe is quite different from flying on a commercial airline,” explains Clayton. “Some airports have customs offices, some don’t. We have to take this into account when we plan, especially with customers who want non-stop travel.” The more specific you are about your trip, the fewer cost-saving options will be available to you. However, if you can also be flexible on things like jet type, aircraft year of manufacture, date and time of travel, and airport, we can find the best price and options available. For example, flying into a general aviation airport like Paris’s Le Bourget could be much less expensive than flying into Charles DeGaulle.

3.      Tell us everything. When you call to book your flight, we’ll start by asking you not only for the dates and times of your trip but also your requirements and preferences. The more you let us know up front, the more options we can deliver. When we have complete information such as the size of your party (including pets!), aircraft preferences (if any), if you are willing to consider options that require a fuel stop, dietary restrictions and the like, we can deliver options to meet your exact needs—and a customized flight experience in the air. Again, being flexible your requirements can dramatically impact the options and prices available.

4.      Remember Customs. You’re no doubt aware that when you travel internationally, you’ll need to go through Customs when returning home. But where you clear customs depends on whether you are on the aircraft operator’s Border Overflight Exemption (BOE) program. Getting you an operator’s BOE could take as long as two to three weeks, and you’ll need to provide passport information for every passenger—so allow enough time. “The BOE is particularly important for non-stop flights,” adds Clayton. “Check to see if your provider offers a BOE program. Otherwise you’ll have to stop to clear customs at the first point of entry into a country, possibly delaying your return home.”

On a related note, if a minor child is traveling with just one parent, the other parent will need to provide a notarized letter authorizing the child to leave the country. This can be important if your spouse and kids are planning to join you in, say, Paris, after you finish your business trip.

5.      Pick the right aircraft for your flight. If you want to fly non-stop, consider a large-cabin heavy jet. For flights from the East Coast, the Gulfstream G-IV series is the smallest heavy jet that flies nonstop to and from Europe in either direction; other options include the Bombardier Challenger 600 series or the Dassault Falcon 2000 series. All of these jets can typically fly from the northeast United States to most destinations in Western Europe nonstop. However, for the return flight to the United States, these aircraft will likely require a fuel stop.

For flights from the West Coast, you’ll need to upgrade to ultra-long-range aircraft like the Gulfstream V or G550, the Falcon 7X or the Bombardier Global Express/5000. Super-mid-size jets like the XOJET Citation X and XOJET Challenger 300 will need to make a fuel stop (usually in Iceland, Canada or Maine) when flying to and from Europe. Watch this blog for an upcoming in-depth comparison of these aircraft.

At XOJET, we can arrange any of these aircraft for you through our own fleet and through the XOJET Preferred Partner Network, a carefully vetted list of the best operators.

Bottom line: it’s the little details that can affect your flight experience. Work with a private aviation consultant who has booked international travel before and can handle all the details. Make sure your consultant has the trip management capabilities to handle a European trip and can give you an all-inclusive price, including fuel (measured by the liter, fuel is much more expensive in Europe).

The XOJET team has extensive experience arranging for private jet trips to Europe and the rest of the world. They know what airports have the tougher permits and the most traffic, and which have customs offices. They also know the airports that charge less for fuel and landing fees. For example, flying into London Luton can possibly save you thousands in fuel costs, permits, and landing fees over flying into a high-volume airport like Heathrow or one that requires special permits, like London City.

A good aviation consultant will give you those options, make suggestions, and handle all of the details for you. Bon voyage!

Copyright 2012 By Punchin International. All Rights Reserved.

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Merlot di San Leonardo
Wine: Merlot di San Leonardo

Region: Trentino

Oenologist: Carlo Ferrini

Grapes: 100% Merlot

Vineyards location: Adige valley

Extension: 20 ha

Orientation: south

Altitude: 750 ft

Vine training: Guyot and Pergola

Soil: well-drained gravel and soil

Total production (btls): 45,000

Vinification: Grapes are destemmed and soft-crushed, with minimal use of sulphur dioxide. The juice ferments and macerates on the skins for a long period of time, during which the cap is punched down daily. The must is cold-clarified by allowing the lees to settle.

Ageing: For 18 months in 60-hectolitre Slavonian oak barriques. In the bottle for at least four months before release onto the market.

This wine has a  brilliant ruby red, with attractive depth and decent length. The aromas are alcohol and fruit-rich when the wine is young, later mellowing with bottle age into ripe plum fruit layered over a faintly grassy background note. Dry, soft and well-balanced on the palate, it reveals a pleasing bitterish twist in the finish. Good aromatic length. A classic food wine with rice and pasta in tomato or meat sauces such as lasagna, and meat or cheese filled pasta, as well as grilled and stewed meats, poultry, white meats and soft cheeses.

LOVELY IN EVERY WAY!

WINE ON LINE RATING: A MINOR

info@viaswine.com

Copyright 2012 By Punchin International. All Rights Reserved.

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The Estate, founded in 1724, has a rich ancient past. The current owner, Marquis Carlo Guerrieri Gonzaga is the descendent of a famous Italian aristocratic family. The Marquises know how to yoke their aristocratic polish to a genuine rural simplicity. They do it spontaneously, directly involving all the people with they work to at Tenuta San Leonardo.
As a result the vineyards, home only to Cabernet Sauvignon, Cabernet Franc and Merlot, become more and more beautiful and the grapes even more delicious. The property spans over 300 hectares. Twenty of them are planted to vine. The cellar equipment includes stainless steel fermentation tanks and small and medium size oak barrels for aging.

The Trentino stretches from its northern borders with the Alto Adige to Lake Garda and the Veneto in the south. It is Italy’s most mountainous region. The majority of the region’s vineyards follow the course of the river Adige, the second longest in the country. The climate is characterised by very cold winters, but is also influenced by the lakes and rivers which create temperate microclimates ideal for viticulture. The region has a total of around 11,000 hectares under vine, for the most part trained on the overhead pergola system, and an annual production of 850,000 hectolitres, approximately 500,000 hectolitres of which consist of red DOC wines. The regional School of Agriculture at San Michele all’Adige, which specialises in viticulture and oenology, provides invaluable support to winemaking in the areas of clonal selection, vineyard management and vinification and has had a major influence on up-grading the quality of the region’s wines.

The most important local grape varieties are the white Nosiola and the red Schiava, Teroldego and Marzemino. French and German varieties are also widely planted. The leading white wines are Pinot Grigio, Chardonnay, the local Nosiola and Pinot Bianco. The top reds are Teroldego, which is unique to the Trentino, Pinot Nero and the Bordeaux varieties Merlot and Cabernet, which give particularly high quality results in the south of the region at Borghetto all’Adige. Another variety to note is Marzemino, which makes one of Italy’s most interesting country reds in the area around Isera. Vias has selected a portfolio of first class producers to represent the wines of the Trentino, and their products have contributed significantly to the consolidation of the company’s presence in the high class restaurant se

Description and History

Established in 1983 as an import company specializing in small, high-quality wineries, Vias Imports Ltd. has grown in most recent years to have broad-based distribution operations that place it among the most renowned Italian wine importers in the US market, boasting one of the most outstanding portfolios in the industry.
Its mission is to educate wine lovers about the wide range of grape varietals from Italy, inviting palates to appreciate the diversity of Italian wine through the enticing experience of food and wine pairing, and guiding them in the understanding of a heritage which is particular to the Italian peninsula.
Founding partner and Chairman,Fabrizio Pedrolli was General Secretary of the International Association of Sommeliers for many years. He continues to be a respected member of the Italian Ministry of Agriculture tasting commission, responsible for D.O.C. wines. He is recognized for his in-depth wine knowledge and fine palate, and has been instrumental in putting together a distinguished portfolio representing some of the finest, small wineries in Italy today.
Vias Imports, Ltd., has its headquarters in New York City. It distributes its wines directly in the States of New York and New Jersey, and nationally through a network of 61 distributors divided into seven regions:Northwest, West, Southwest, Midwest,Southeast, Mid-Atlantic, Northeast andFlorida-Caribbean
The management team is well equipped to develop strong sales growth over the next several years and the long term vision for Vias Imports, Ltd. remains committed to expanding its current image and position as an importer of exceptional products distributed to the best customers in the United States.

Luca Bigerna, a graduate of the University of Perugia, comes from a very strong international import and distribution background. After seven years with Cantoni Textile Group in Italy, USA and Hong Kong he joined Vias Imports Ltd. in 1996 as Vice President of Finance and Administration. In 2008 he was unanimously appointed President of the Company.
For the national Operations the National Manager Deena Miskiel runs a team of Managers and District Managers runs a team of nine regional managers and four District Managers, who are responsible for sales and development within their territory. Their high standard of professionalism and combined broad-based experience enhances the company’s ability to build distribution and offer quality service.
The company has its own wholesale operation in both New York under the supervision of Alex Pagano and New Jersey under Vincenzo Zagari.
This unique position of direct sales enables the company to nurture and establish strong relationships with some of the best accounts in one of the most important markets.
Thanks to an experienced marketing team Vias Imports Ltd. receives the necessary support to develop good communication with spokespersons in the editorial world, and to promote its image through a complex network of public relations.

Hotel Les Mars – Healdsburg, California, USA

Hotel Les Mars Evokes Romantic French Charm in Sonoma Wine Country, California

Hotel Les Mars is the finest destination for travelers who want to experience California wine country in lavish comfort. Resting among the hills of the Russian River Valley in Northern California, Hotel Les Mars evokes the charm of a romantic French maison retreat. The hotel, which is a member of the prestigious Relais & Châteaux that recognizes some of the world’s best hotels, boasts superior European-style service for both corporate and personal getaways. Opened by the Mars family in 2005, Hotel Les Mars provides elegant spa services from world-famous spa company Francis & Alexander, even in the comfort and privacy of each of its 16 elegantly decorated rooms. For more information on Hotel Les Mars, please visit www.hotellesmars.com.

27 North Street

Healdsburg, California, 95448

Tel: (707) 433 4211

www.hotellesmars.com

Rock Creek Cattle Company – Deer Lodge, Montana, USA

Montana’s Rock Creek Cattle Company is Your Gateway to the American Great Outdoors

Rock Creek Cattle Company in Deer Lodge, Montana is nestled on 30,000 acres of diverse and gorgeous countryside including Rock Creek, an alpine lake, lush forests, rolling hills, an 18-hole golf course designed by golf course architect Tom Doak and 18 miles of rivers and streams. Ideally situated, Rock Creek Cattle Company features 22 luxurious accommodations from 12 one-bedroom cottages, five three-bedroom cabins, four four-bedroom cabins and one five-bedroom home. In addition, Rock Creek Cattle Company offers its members and guests state-of-the-art facilities including a restaurant with an outdoor terrace on the banks of Rock Creek, a private dining room, two bars, a library, an outdoor pool, hot tub, kids pool, fire pit and game barn, fitness center and massage rooms. Rock Creek Cattle Company provides members and guests an array of exciting activities including Golfing, Fly-Fishing, ATV Excursions, Horseback Riding, Kayaking, White Water Rafting, and Hunting. Rock Creek Cattle Company’s fabulous food, wine, accommodations, facilities, activities and service makes the private club the perfect destination for family vacations, weekend getaways and more. To learn more about Rock Creek Cattle Company, please visit www.rockcreekcattlecompany.com.

105 Pauly Drive

Deer Lodge, MT 59722-9634
Tel: (406) 846-3474

www.rockcreekcattlecompany.com

Kenoa Exclusive Beach Spa and Resort – Barra de Sao Miguel, Alagoas, Brazil

Private Luxury in a Tranquil Paradise at Kenoa Exclusive Beach Spa and Resort in Brazil

Resting 20 miles from the charming city of Maceio on the eastern coast of Brazil, Kenoa Beach Spa and Resort is a private sanctuary of tranquility and balance where each guest’s experience is carefully handled to expand their journey and ensure their privacy. Kenoa Resort rests along miles of virgin Atlantic outback and the enchanting turquoise sea, a relaxing and wondrous escape where luxury is defined by its earth-given beauty. Kenoa Resort is a first wave eco-chic resort comprised of luxury suites and bungalows with private pools, and the Kaamo restaurant, under the supervision of the renowned Brazilian chef César Santos, provides excellent dining for discerning guests. Expert service executed by impeccably trained attendants who deftly capture guests’ preferences and whims is one of the many ways the Kenoa Resort delivers a world-class hideaway experience for the traveler who wants only the absolute best. For more information please visit www.kenoaresort.com.

Barra Mar Rua Escritor Jorge de Lima nº, 58

Barra de São Miguel

AL, 57180-000, Brazil
(800) 337-4685

www.kenoaresort.com

Hotel Christopher – St. Barth, F. W. I.

Experience the Caribbean’s Intimate Side at Hotel Christopher St. Barth

One of the best locations in St. Barth, the recently renovated Hotel Christopher offers luxurious soon to be five-star accommodations and amenities and houses two remodeled restaurants, newly redesigned spacious rooms and the largest pool on the island overlooking the Caribbean Sea. A favorite destination for jet setters from America and Europe, Hotel Christopher is located at the secluded Pointe Milou on St. Barth–only a 10-minute flight from St. Maarten. The hotel features 42 rooms and suites comprised of Ocean Poolside, Ocean Garden, Ocean Classic and Ocean Deluxe rooms as well as the Ocean Junior Suite, Ocean Balcony Junior Suite, Ocean one-bedroom Suite and Aloes Suite. The hotel’s two restaurants, Taino and Mango, provide guests with perfect menus for breakfast, lunch and dinner. Spa treatments, windsurfing, deep-sea fishing, surfing and boat rentals are all available through Hotel Christopher’s concierge. For more information on the wonderful opportunities awaiting guests at Hotel Christopher, please visit www.hotelchristopher.com.

Pointe Milou

97133 St. Barthélemy

Tel: (590) 590 27 63 63

www.hotelchristopher.com

Montpelier Plantation – Nevis, West Indies, Caribbean

Montpelier Plantation: A Sanctuary of Beauty Far from the Stresses of Modern Life

Set in a 60-acre estate 750 feet up in the hills of Nevis in the Caribbean, the Relais and Châteaux and AAA Four Diamond Montpelier Plantation offers sea-views from each of its 19 simple yet beautiful and elegant rooms where guests will find a perfect balance between historic plantation style and modern amenities. A private beach, mosaic swimming pool, tennis court, extensive wine cellar, and personable and discreet hotel service along with delightful dining are some of the many opportunities made available while staying at Montpelier Plantation. Open and airy, the hotel invites its visitors to effortlessly experience the beauty of both the nature of Nevis and the Plantation itself. Whether they want to relax and unwind with spa treatments or hike through the rainforest, Montpelier Plantation transports its guests to a place of utter tranquility. For more information on Montpelier Plantation, please visit www.montpeliernevis.com.

PO Box 474

Nevis, West Indies

Tel: (869) 469-3462

www.montpeliernevis.com

Domaine de la Bretesche – Brittany, France

Allow Domaine de la Bretesche in Brittany, France to Transport You into Old-World Tranquility

The Relais and Châteaux Domaine de la Bretesche in Brittany, France transports guests into an elegant and distinguished suspension of old-world tranquility. Comfort combines with both traditional and contemporary styles in 32 luxurious rooms comprising the hotel that sits mere steps from La Baule. Adorned in fabulous fabrics and custom color schemes, each room is a serene spot for repose and relaxation. The warm, natural setting helps guests relax in the hotel’s spa, Cour Carré, offering a wonderful range of treatments imbued with authenticity and ceremony that all guests will appreciate. Domaine de la Bretesche offers its guests the fine cuisine of Le Montaigu, where Chef Ludovic Le Forestier creates gourmet surprises for even the most difficult of palates. Sheltered by an ancient forest, the 18-hole Bretesche golf course is among the most beautiful of France, The course is majestically overlooked by the castle towers and ramparts and bordered by the most beautiful varieties of trees. A compact 9-hole course, designed similarly to the 18-hole course, welcomes amateurs and pros alike to practice at peace. For more information of Domaine de la Bretesche and to book a stay, please visit www.bretesche.fr.

Missillac 44 780

Missillac, France
Tel: +02 51 76 86 96

www.bretesche.fr

Hotel Bel Ami – Paris, France

Hip Luxury in the Heart of Paris at the Hotel Bel Ami

Located right along the main boulevard in the Southern Half of Paris, Hotel Bel Ami combines a comfortable and friendly atmosphere with a contemporary address. Only steps away from the Café de Flore and Les Deux Magots in the very heart of Paris’ St Germain des Prés district, Hotel Bel Ami renew the Avant Garde spirit of Parisian travel accommodations. The spacious, contemporary, trendy and relaxing atmosphere of the area is duplicated at Hotel Bel Ami—its pragmatic luxury, as well as its friendly and peaceful climate, makes it one of the most wonderful places to stay in Paris. The Bel-Ami Hotel’s 111 rooms, including two junior suites and four regular suites, give priority to a spirit of laid back but chic comfort. Guests can also enjoy fantastic food from Bel Ami Café, receive body and skin care for him and her at the Wellness Center by Payot, and socialize at Bel-Ami Bar’s intimate lounge and its warm tonalities. For more information on the hip Hotel Bel Ami, please visit www.hotel-bel-ami.com.

7-11 Rue St Benoît – 75006 Paris
Tel: +33 1 42 61 87 13

www.hotel-bel-ami.com

Hotel Edouard 7 – Paris, France

Revel in Classic Parisian Ambiance at Hotel Edouard 7

Hotel Edouard 7 is a premier couture hotel located in the heart of Paris in the central 2^nd Arrondissement. Comprised of 70 rooms and suites throughout seven floors, Hotel Edouard 7’s lavish furnishing and luxe designs recall a traditional Paris in a modern era with contemporary amenities. Each room is entirely unique, elegant and intimate with custom carpets and lights, in addition to fantastic fabric and designs. Each of the Hotel’s suites were recently renovated, and all overlook the Opéra. Hotel Edouard 7 is the perfect luxury hotel, located within walking distance from many of Paris’s main attractions, including superb shopping, world-famous museums, world’s-best restaurants, renowned cabarets, and exquisite galleries housing extraordinary works of art. Guests at Hotel Edouard 7 can relax in a refined and elegant ambiance at Bar l’E7, or enjoy the talent of the French gastronomy scene with a menu changing throughout each season. Its excellent concierge is prepared to arrange any adventure for guests and answer to any requests they may have. For more information on Hotel Edouard 7, please visit www.edouard7hotel.com.

39, Av de l’Opéra – 75002 PARIS

Tel: +33 (0) 1 42 61 56 90

www.edouard7hotel.com

Argentario Golf Resort & Spa – Tuscany, Italy

Incredible Design Meets Luxury Sport at the Argentario Golf Resort & Spa

A chic luxury resort with a golf course and wellness center located in the heart of Tuscany, Argentario Golf Resort and Spa lies in a protected Mediterranean oasis that offers a unique panorama of extraordinary Italian beauty. The impressive design of Argentario extends to every area of its facilities, including its 73 suites and world-class spa, Espace, as well as its meticulously planned golf course. Each suite at Argentario features a terrace with views of the golf course or Monte Argentario. With 18 championship holes and a driving range, the Argentario Golf Club occupies 190 acres and earned an environmental certification from BioAgriCert, the international certification body of organic productions based in Italy. The course offers a Club House and the Buvette pro shop, as well as the Blue Team Golf Academy, a prestigious golf school. The Dama Dama Restaurant at Argentario Resort offers Tuscan and Italian cuisine, with particular attention paid to the culinary traditions of the Maremma region that Argentario calls home. Argentario Resort’s beautiful aesthetic is illustrated on its panoramic terrace, in and around its spectacular swimming pool with solarium, and its three exquisite tennis courts. For more information on the Argentario Golf Resort and Spa in Tuscany and to book your trip, please visit www.argentariogolfresortspa.it.

Via Acquedotto Leopoldino – 58018 Porto Ercole (GR) Italy
Tel: +39 0564 810292

www.argentariogolfresortspa.it

Wharekauhau Lodge and Country Estate – Featherston, New Zealand

Indulge in Spectacular Outdoor Opportunities at Wharekauhau Lodge and Country Estate in New Zealand

On a 5,500 acre haven located just a 40-minute drive from Martinsborough at the southern tip of New Zealand’s North Island along Palliser Bay, Wharekauhau Lodge and Country Estate makes any outdoor activity dream a reality. Wharekauhau boasts 15 comfortable, spacious and luxurious cottages and two additional guest homes, all with access to exclusive activities including hiking and mountain biking, a Wharekauhau sheep farm tour, a tour of the region’s wild coastal environment, the Cape Palliser Seal Colony and Lighthouse tour, as well as wine tours, jet boating, horseback riding, ATV adventure tours, clay target shooting, archery, and a luxury golf tour. Other activities include swimming with dolphins, whale watching, and walking tours of the immense estate with completely customizable routes for difficulty and timing. Wharekauhau was rewarded for Best Ambience and Design by Condé Nast Traveller magazine in 2011, and received the award for Best in the World from Condé Nast readers in 2008. For more information on Wharekauhau, room rates and availability, please visit www.wharekauhau.co.nz.

Western Lake Road

Featherston 5773, New Zealand
Tel: + (06) 307 7581

www.wharekauhau.co.nz

Copyright 2012 By Punchin International. All Rights Reserved.

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