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March 3, 2010
Porto Vivo Extends the Weeknight Prix Fixe
Porto Vivo, the new hotspot in Huntington according to Peter Gianotti of Newsday, has expanded their offering of the Monday night $25 three-course prix fixe to include Tuesday and Wednesdays.
 The special menu will be offered all night on Mondays and from 5 -8 p.m. on Tuesdays and Wednesdays. The menu will change weekly under the direction of executive chef Steven Lecchi.
Add a Flight of Wine to Your Meal!
The wine experience is also available to pair with your meal in the form of a flight of wines that are selected to pair with each course for an additional $12. Owner Philipp Seipelt, who has created award winning wine lists for restaurants around the globe, will create a selection weekly of fine wines from countries throughout the world. He will discuss the rich history behind the grapes, blends, and origin of each wine as he introduces some of the most distinctive whites, reds, roses and specialty blends. A sample menu follows:
First Course
Roasted fennel in blood orange vinaigrette
or
Seared sea scallop on chive potatoes in Chardonnay sauce
Second Course
Cannelloni Emilia Romagna
Prosciutto, mortadella and chicken stuffing in tomato and bechamel sauce
or
Beef ragout with penne, white beans, escarole and tomato
or
Pan seared, wild king salmon over parsnip puree and haricot vert in Chianti demi glace + $6
Dessert
Caramelized creme brulee
Featured "Wine Experience" cuvees:
White
Trimbach, Riesling, Alsace, France, 2007
This Riesling is a great classic of Alsace. Delicate and vital, its intense fruit is giving great length by a back come of crisp acidity. Alsatian Riesling are usually dry, in order to match with food.
Acacia, Chardonnay, Carneros, California, 2007
The vibrant aromas combine ripe peach and citrus character. On the mid-palate, the creamy flavors blossom to expressive peach, pear, citrus and apple notes. Nectarine, vanilla and toasty hazelnut nuances linger on the finish. A well-balanced lively acidity. The wine's silky, complex flavors make an elegant match with richer seafood and chicken dishes.
Red
Banfi, Centine Rosso, Tuscany, Italy, 2007
The calcareous soil and temperate climate of Tuscany rewards this wine with a balanced fruitiness. The centime is a bright ruby-red youthful wine, intensely fruity with a lingering finish. It is an ideal companion to pasta, grilled or roasted red meat and white meat. Grape Varieties: 60% Sangiovese; 20% Cabernet Sauvignon; 20% Merlot.
Cantine Colosi, Nero D'Avola, Sicily, Italy, 2008
The grape variety Nero d'Avola is certainly not as familiar as Chardonnay or Merlot but that could change as this little-known indigenous grape of Sicily gains in popularity. It is Sicily's premier native grape. It makes rich, spicy and velvety red wine that's easy to drink but that can take a bit of aging. It's full-bodied style, combines well with a rich hearty meal.
Dessert
Moscato D'Asti, La Spinetta, Piedmont, Italy, 2008
Porto Vivo
7 Gerard St.
Huntington, NY
631-385-8486
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