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Update to Bar Bambino's Schedule of Seasonal Dinners

18 November, 2010

***Media Alert***

Update to Bar Bambino's Schedule of Seasonal Dinners

All take place at: Bar Bambino, 2931 16th Street, San Francisco, CA 94103

Event: Celebrate The Season at Bar Bambino- La Festa

Date: December 2, 2010

Thursday, 7p.m. to 10p.m.

Details: Bar Bambino will be spotlighting their seasonally inspired regional Italian cuisine with a five course menu that accentuates historical flavor connections to Central Europe. Menu highlights include a Sicilian insalate di natale with chicory, olives, capers, and oranges and a squid ink and crab ravioli tossed with sea urchin butter.

Event: New Years Eve at Bar Bambino

Date: December 31, 2010

Time: Friday, 5p.m. to 12a.m.

Details: Ring in l'anno nuovo for 2011 at Bar Bambino. The five course degustation menu features dishes such as a Pappardelle con Sugo di Faraona with house-made pasta and the Arrosto alla Toscana oven-roasted beef ribe eye.

***Full Menu***

Celebrate the Season Dinner

Bar Bambino: Thursday, 2 December 2010, 7pm - 10pm
$85 per person with wine pairings


Arugula salad with citrus-poached lake fish
Lake fish marinated and poached in oranges; served with arugula salad.

2008 Högl Ried Schon Grüner Veltliner Federspiel


Veal and ricotta tortelloni
House-made tortelloni served in a meaty consommé.

2006 Philippe Bornard Pinot Noir l’Aide Memoire


Pomegranate-glazed roasted pheasant
Pheasant breast gently roasted in pomegranate molasses and balanced by a sauté of heirloom chicories.

2006 Muhr - Van der Niepoort Spitzerberg (Blaufränkisch)


Slow-roasted suckling pig, sliced and finished in its own juices.

2003 La Roncaia Refosco


Honey strufoli and quince
Marble-sized doughnut holes soaked in a warm honey and Vin Santo syrup. Served with a demitasse of quince soup.

New Years Dinner

Bar Bambino: Friday, 31 December 2010, 5pm - 12am
$85 per person
$125 per person with wine pairings


Choice of:
Prosciutto + persimmon salad
Thinly sliced La Quercia Rossa prosciutto with wild organic baby arugula and fuyu persimmons.
Roasted chestnut soup
Few items mark winter cuisine in northern Italy as much as chestnuts. A beautifully textured soup touched with cream and brandy.


Choice of:
Egg pappardelle with guinea fowl agrodolce
House-made pasta with a bright sauce of guinea fowl, tomato, carrot, and celery
Agnolotti with black truffle
House-made agnolotti stuffed with braised veal and tossed in a butter sauce infused with black truffles


Choice of:
Grilled swordfish steak with dressing of olio nuovo, lemon juice, and oregano
Grass-fed beef rib eye, oven-roasted and finished with a rosemary and Peperoncini oil


Two perfect cheeses served with special holiday accompaniments


Choice of:
Chocolate kisses
Nothing says NYE like a kiss!  Espresso semifreddo, foamy whipped cream topping, with bite sized cookies.
Amarena cherry trifle
This classic zuppe inglese which is neither soup nor English, but delicious nonetheless. Ladyfingers, amarena cherries, cream, and a healthy dash of brandy.

RESERVATIONS and INFORMATION: For reservations and more information, contact Bar Bambino at 415 701 VINO (8466)