Monday, September 10, 2007 @ 7:00 PM
Bacio Italian Cuisine
2806 Route 130 North
Chestnut Hill Plaza
Cinnaminson, NJ 08077
856-303-9100
Please join us for a five course dinner at Bacio Italian Cuisine. The menu, specially selected and designed by Chef Robert Minniti and the event chairpersons, will feature the creatively sophisticated cuisine in a casual yet elegant setting.
Each member will bring a bottle of wine and be prepare to share the knowledge with the group. Please email the event chairperson, Pey-Wen, to coordinate the wine flights.
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Piper Heidsieck Extra Dry Champagne -
Honeysuckle, stone fruit, creaminess with fine and persistent bubbles
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First Course
Crespelle della Nonna, Italian crepe stuffed with spinach, artichokes and jumbo lump crabmeat baked in a gorgonzola cream sauce |
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2005 Perrin et Fils Reserve Cotes du Rhone - opens to orange blossom, beeswax
2005 Falerio Trebbiano - orange marmalade
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Second Course
Whole wheat roasted pepper-goat cheese ravioli served on a bed of sautéed vegetables and pomodoro |
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2006 Ikebane Montepulciano – In your face fruit, medium body
2004 Alfredo Prunotto Fiulot Barbera D’Asti – Round, full, silky, sour cherry and plum with a hint of tobacco
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Third Course
Salad of baby arugula, oven dried cherry tomatoes and toasted pignoli nuts, dressed with fresh lemon and extra virgin olive oil with honey-robiola crostini |
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1999 Hermitage Nobles Rives, Cave de Tain L’Hermitage – lightly fruity nose, very soft and silky, buttery, corn on the cob
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Fourth Course
Choice of:
Pignoli nut crusted fillet of a Chilean sea bass sautéed in a cherry tomato scampi sauce over asparagus risotto
or
Herb-grilled center cut filet mignon topped with a gorgonzola duxelle, served over grilled vegetable risotto and golden fig-Marsala reduction |
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1997 Domaine du Closel Savennieres Cuvee Isa – earthy richness, almonds, anise
1998 Cims de Porrera Priorat – full-bodied, big fruit, well-balanced, high alcohol
1992 Laurel Glen Cabernet Sauvignon - Soft, pepper, cedar, blind would be thought to be Bordeaux
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Fifth Course
Bacio’s Chocolate Obsession – dark chocolate fudge cake topped with pistachio gelato
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2000 Olivares Late Harvest Mouvedre – orange pekoe tea, dry prune, kirsch
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*Coffee, tea, decaf and non-alcoholic beverages will be included |
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- Cost:
- Member & first-time women guests - $60 per person (via PayPal - $62.25)
- Non-members - $70 (via Pay Pal - $72.50)
- Payment covers food, tax & gratuities. The cancel-by date is Thursday, September 6th as the final count is due to the chef. Per Cencibel policy, refunds are not issued after this date.
Please mail your check payable to 'Cencibel' to
- Laura Lambright, Treasurer
- 1012 Red Tail Rd.
- Audubon, PA 19403-1841
OR pay via PayPal.
Directions:
FROM PHILADELPHIA:
Bacio is easy to reach from all Philadelphia bridges.
Just follow US 130 N to Cinnaminson.
Bacio is located just past the New Albany Road traffic light on your right.
FROM CHERRY HILL:
Take Route 70 to Haddonfield Rd.
Go north on Haddonfield Rd. to US 130 N, and follow US 130 N to Cinnaminson.
Go past the New Albany Road traffic light. Bacio will be on your right.
FROM MOORESTOWN:
Follow New Albany Rd. to Rte. 130 N.
Make a right onto Rte 130.
The entrance to Bacio will be about 150 ft. on your right.
FROM TRENTON AND POINTS NORTH:
Follow US 130 S to Cinnaminson.
When you pass Tri-Boro Pontiac, make a right onto the New Albany Road jughandle.
Bear left; then make a left onto US 130 N.
Bacio will be on your right after Colonial Bank.
We look forward to seeing you!!
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