corsini wine dinner.

Valentine's Day.

Join us for the evening

of

St. Valentine's Day

5 courses $48.

Wine Pairing $25.

Please call for Reservations.

happy new year 2012.

menu 12.31.11

Antipasti

Oysters

Fig & goat cheese mousse wrapped with ham

Arugula & parsley timbale with grapefruit

Green rice cake

Walnut stuffed onions

1st

Spaghetti with bottarga

Spinach & ricotta gnudi with tomato sauce

Duck ragu with tagliatelle

2nd

Roasted trout stuffed with bagna cauda & lentils

Braised beef & mashed potatoes with parmesan & nutmeg

Olive mill stew with polenta

3rd

Fennel & Orange Salad

4th

Poached Pears with warm almond sauce

Cinnamon semifreddo with chocolate sauce

Hazelnut ricotta cake with shaved chocolate

new year's eve celebration.

New Year's Eve Dinner at Luce

5 courses $48.

gratuity not included

wine pairings offered

pairing of 5 wines $30.

pairing of 3 wines $20.

please call for reservations.

503.236.7195

An old custom that is still followed in some places in Italy, especially the south, is throwing your old things out the window to symbolize your readiness to accept the New Year. So, keep an eye out for falling objects if you're walking around near midnight!

for the holiday.

Traditional Pandoro and Panettone by Pasticceria Biasetto

Without the raisins and the candied citrus present in Panettone, a Pandoro’s quality relies solely on first-grade fresh ingredients. Our Pandoro, made by award winning pastry chef Luigi Biasetto, in Veneto, is made with an ultra carefully selected list of top-notch ingredients, sourced by Mr. Biasetto wherever his search for the best leads him:

pandoro:

Stone milled flour by Molino Quaglia
Natural mother yeast, lovingly “nurtured” by Mr. Biasetto for 16 years
Fresh eggs from local corn-fed hens
Italian DOP Acacia honey from the Italian Alps
Pure high altitude butter
Organic Vanilla from Tahiti

in addition for panettone:

Untreated orange peel from Sicily
Organic raisins
Organic Vanilla Bourbon from Madagascar

Biasetto's masterpiece of elegance and balance, is achieved following a traditional recipe and by applying maniacal care to all the steps of raising and baking. Rustic home-made appearance with delicate fresh butter aroma, a soft and silky consistency, a perfectly round and rich taste, make Pandoro Biasetto a clear choice for fans of this delicious Italian tradition.

Multiple winner of Best Italian Pastry Chef Award, chef Luigi Biasetto achieves a Panettone which tops the world’s best panettone lists year after year.

Cloud-like soft, elastic and velvety, Panettone by Pasticceria Biasetto egg-laden bright yellow dough immediately jumps to the eye; a first bite reveals a perfectly balanced freshness, a clean flavor with delicate notes of honey and vanilla, enlivened by pulpy raisins and candied orange .

Panettone and Pandoro Biasetto are always baked fresh and just in time for the Holiday Season!

julia's holiday list.

Favorite meal at Luce:

Cardoons and olives in oil

Arancini

1/2 romaine salad with anchovy

Mussels with tomato sauce

(onion focaccia is a must with this)

Lambrusco to drink!

Favorite family holiday tradition:

Just a few years ago my parents introduced a new tradition to our christmas routine which quickly became one of my favorites. A pickle ornament is hidden in the tree on christmas morning and whoever is the first to find it opens the first present. I most likely enjoy this tradition because i am the raining pickle champion of the family, having found the pickle 3 out of 4 years running. One year, after yet another victory for yours truly, my brother was visibly distraught, what better way to kick off the holiday!

Holiday wish list:

Blush by artist Philip Iosca-

made by my dear Patricia No at Publication Studio

Melissa Joy Manning hoops at Una

L.E.D. light table from Columbia Art & Drafting Supply