SPRITZ IT UP March Beverage Dinner

 

CARRABBA’S – ITALIAN GRILL – SPRITZ IT UP March Beverage Dinner

Wednesday March 25 & Thursday March 26 AT 6:30PM

Welcome Spring with a five-course Spritz pairing

dinner that celebrates Italy’s timeless tradition:

bubbly, bright, and made for savoring the season.

Each chef-crafted course is thoughtfully paired to

highlight the effervescence and vibrant flavors

that make this Italian ritual so irresistible.

 

COURSE 1

SICILIAN CHICKEN SKEWER

Wood-grilled chicken skewer over a spicy Calabrian

chile and lemon butter sauce with crushed red peppers,

garlic and parsley, served with toasted focaccia bread

RIONDO PROSECCO

The subtle softness of the prosecco helps round out

spice, making the dish feel more balanced

 

COURSE 2

PEACHES & BURRATA

Fresh burrata mozzarella surrounded by a medley of

peaches, strawberries, red onion, mint and basil over a

bed of fresh arugula tossed in vinaigrette dressing

SORRENTO SPRITZ

Hendrick’s gin, Aperol, house-made Limoncello, housemade sour topped with sparkling water and garnished

with an Amalfi umbrella

 

COURSE З

LEMON CREAM ASPARAGUS WITH SHRIMP

Linguine tossed in a creamy lemon alfredo sauce with

asparagus, roasted tomatoes and parmesan cheese.

Topped with wood-grilled shrimp, and garnished with

fresh basil chiffonade and lemon zest

HUGO SPRITZ

St~Germain Elderflower liqueur and mint topped

with Riondo Prosecco and sparkling water

 

COURSE 4

SICILIAN CITRUS HERB SALMON*

Wood-grilled salmon topped with a zesty citrus salsa of

oranges, red bell and crushed red peppers, lemon, olive oil

and basil, served with a side of Italian green beans over a

spicy Calabrian chile and lemon butter sauce

PASSION PEAR SPRITZ

New Amsterdam Passion Fruit vodka, desert pear, lemon

and pineapple juice topped with Riondo Prosecco

 

COURSE 5

BLACKBERRY CROSTATA

Light and crispy blackberry tart, freshly baked and

topped with vanilla ice cream and garnished with

fresh mint

LIMONATA SPRITZ

II Tramonto limoncello, house-made sour, orange

juice topped with Riondo Prosecco and sparkling water

 

$60 PER PERSON