July 17, 2017
This week, say, "Yes, way!" to rosé because beginning Monday, July 17, it's Rosé Week on 13th Street.
There will be weeklong events, plus special prix-fixe dinners with wine pairings for $48 per person. Check out the full lineup below.
• Barbuzzo's Rosé Wine Takeover – Barbuzzo’s entire wine menu will be taken over by rosé wines, including 26 rosé wines from five countries made with more than 42 grape varieties.
• Bud & Marilyn’s Frosé All Day – Head to the restaurant for rosé-infused slushies during lunch, dinner or brunch.
• Lolita's Rosé Sangria for Happy Hour – Lolita will offer rosé sangria for $6 during happy hour, which is available Sunday through Friday from 5 p.m. until 6:30 p.m. at the bar and outdoor tables only.
First Course: Summer bean salad with grilled roma and yellow wax beans, pickled zucchini, whipped feta, baby sweet peppers, basil and grilled bread
Pairing: Pinot Noir, Domaine Chevrot, 2016, Burgundy
Second Course: Corn & sheep’s milk ricotta ravioli with guanciale, tomato and arugula
Pairing: Cabernet Franc, Chateau Soucherie, Anjou
Third Course: Seared skirt steak with heirloom tomatoes, grilled market onions and almond-hazelnut romesco
Pairing: Grenache-Syrah, Chateau Valcombe, 2016, Ventoux
First Course: Nonni’s antipasto salad with roasted peppers & white beans, marinated fresh mozzarella, tomato-cucumber & corn salad, grilled zucchini, salami Napoli and Italian market olives
Pairing: Lacrima di Morro d’Alba, Lucchetti, Sparkling Rosé
Second Course: Fritto misto with cod, calamari, zucchini, pole beans and olive brine aioli
Pairing: Ciliegiolo, Bisson, 2016, Liguria
Third Course: Clams & linguine with red or white sauce (guests’ choice), served with garlic bread for the table
Pairing: Sangiovese, Fattoria Di Basciano, Tuscany
First Course: Pan con tomate with Spanish olive oil and sea salt and the Lancaster Farmers’ Salad
Pairing: Trepat-Pinot Noir, Juve y Camp, NV Rosé Cava
Second Course: Grilled calamari with white bean puree, charred pole beans and pickled chorizo vinaigrette
Pairing: Espadeiro, Joao Ramos, 2016, Rosé Vinho Verde
Third Course: Seared scallops with smashed zucchini-almond picada, blistered tomato-corn salad and herbs and the summer vegetable crispy rice with manchego cheese and warm gazpacho dressing
Pairing: Listan Negro, Vinatigo, 2016 Canary Islands