BalsamicClass2018.JPG

June is Balsamic Month at The National

Balsamic Month continues at The National with our culmination event...the first ever Balsamic & Wine Dinner on Tuesday, June 26.

Transport yourself to the heart of Italy with a menu inspired by everything Balsamic, plus a special appearance from Luca, the producer himself, of REALE Balsamic. Featuring 4 courses, 3 wines, and a surprise amuse bouche...you don't want to miss your chance to reserve a table.

Seatings are available at 6:30pm.

 

On the Menu...

1.
roasted peach with basil, pancetta, 10-year white balsamic
balsamic-stained deviled egg, truffle balsamic pearls
crostini with smoked duck and cherry balsamic glaze

Bardolino Chiaretto Classico, Le Morette, Veneto, Italy, 2017

 2.
caprese with heirloom tomatoes, straciatella, basil, olive dust, 12-year balsamic

Pinot Grigio, Marco Felluga, ‘Mongris’, Collio, Friuli, Italy, 2016

3.
braised beef short ribs, potato-olive oil puree, cipollini onion-balsamic agrodolce, mustard balsamic glaze

Rioja, La Rioja Alta, ‘Viña Alberdi’, Spain, 201

4.
fig crostata, crema diplomatica, fig-white balsamic pearls

 

$65 per guest
including 4 courses and wine pairings

To make reservations, call 706-549-3450 or email reservations@thenationalrestaurant.com

IMG_2332.jpg