Ernest’s Orleans Restaurant
1601 Spring Street
Shreveport LA 71101
(318) 226-1325
www.ernestsorleans.com
“Serving the Finest for Over 60 Years”
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Sicilian Culinary & Wine Experience
Black Tie Dinner
November 4 2009
6:30 pm
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Executive Chef Ernest Palmisano Jr.
In Honor Of
A. Ernest “Cap” Palmisano Sr.
(Of the historical Ernest’s Supper Club)
Hostess:
Tina Marie Palmisano
Wine Specialists:
Antonio Molesini and Shannon Brookshire
with
Republic National Distributing Company
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Experience an incredibly elegant night of authentic Sicilian dishes paired with the finest
of Sicilian wines. There will be 6 courses of delectable culinary culture paired with the splendid
grapes of history. The traditional white glove service of Ernest’s will romance
your memories of the style of yesteryears. A beautiful DVD presentation of Sicily
with background music will be available for your enjoyment.
(100.00 per person (all inclusive)
Come and enjoy the Sicilian essence of good food, good family and good wine.
Call today and reserve your table, seating is very limited
(318) 226-1325
Formal Attire Requested
Sicilian Culinary & Wine Experience
(Subject to Change)
Reception
Antipasto Della Casa
Eggplant Antipasta Skewers
Assorted Cheeses
Wine:Feudo Butera Insolia
1st Course
Calamari Fritti (Fried Calamari) with
Ernest’s Famous Remoulade Sauce
Mama Palmisano’s Red Ragu Sauce
Wine:Feudo Butera Insolia
2nd Course
Zuppe di San Guisseppe
St. Joseph’s Day Soup
(Ernest Sr.’s Favorite)
An assortment of Authentic Italian Beans garnished with season croutons cooked in olive oil
Wine: Donnafugatta Anthilia
3rd Course
Pasta Pisedduzzi Palmisano
Angel Hair Pasta, Green Peas, Porcini Mushrooms, Saffron, Garlic, and Herbed Olive Oil
lightly kissed with Pecorino Romano Cheese
Wine: Planeta La Segreta Rosso
4th Course
Sicilian Fennel and Blood Oranges with Red Onions and Mint Sprigs
on a bed of Arugula topped with a homemade Sicilian Fig Vinaigrette
(the Vinaigrette will be the palate cleanser with this course)
5th Course
Veal Scaloppini “Papa Ernest Style”
Medallions of Veal pan seared with Green Bell Peppers, Onions,
Mushrooms, Black Olives, and the world renowned “Palmisano Red Ragu Sauce”
Wine: Setti Ponte Saia
6th Course
Cassata Cake with fresh made Hazelnut Ricotta filling drizzled with
Little Mama Tina Marie’s very own secret dessert sauce
Frangelico Banana-Caramel Sauce
topped with Candied Hazelnuts
Wine: Donnafugatta “Ben Rye” Dessert Wine
(Expresso will be offered and served during Dessert)
Buono Appetite!!
