Some delicious news from Notturno in gastown!\u00a0On Friday, May 1 Notturno\u00a0be launching our new food and cocktail menus. New additions include the introduction of The Long Board \u2013 a daily assortment of terrines, pates, seafood and other delicious treats, as well as an homage to spring \u2013 Risotto Milanese with onion cream and ramp butter.<\/p>\n
Also new this month are four cocktails for adventure enthusiasts\u2026or just cocktail enthusiasts\u2026or just people who like tasty beverages. For the lightsaber-wielding cocktail aficionado we offer H\u2019s May The Firth Be With You. As an ode to our friends south of the border, we\u2019ve got the Diamondback and Asesino de Burro. And finally, the Trade Routes Punch \u2013 we think that one\u2019s pretty self-explanatory.<\/span><\/p>\n For those of you who\u2019ve been following our Monthly Wine Dinner Series \u2013 we\u2019re excited to announce that next up is the Napa\/Sonoma region on Monday, May 25. Menu details and pricing coming soon. With only 10 seats available for this dinner, tickets will sell out fast, so call us today to reserve your spot.<\/p>\n And now for a bit of housekeeping \u2013 Bill and H will be in New York on May 15 to the 20th attending various cocktail seminars and workshops (read: bars). They\u2019ll be tweeting and instagramming throughout the trip, so make sure to follow them @NotturnoGastown. While they\u2019re away, you\u2019ll be in the very capable hands of Ben DeChamplain, who will be manning the bar. Other items to note, we\u2019ll be closed on Tuesday, May 19, reopening on Wednesday, May 20.<\/p>\n FOOD COCKTAILS \u2022May The Firth Be With You \u2013 Blended Scotch whisky, Jedi blue syrup, lemon juice, egg whites and a Jedi lightsaber garnish \u2022Diamondback \u2013 American rye whiskey, apple brandy, green chartreuse \u2022Asesino de Burro \u2013 Pineapple and spice Pisco, green chartreuse, lime, sugar, Angostura bitters and ginger beer \u2022Trade Routes Punch \u2013 Tequila reposado, Mezcal, Benedictine, yerba mate syrup, lime and<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Some delicious news from Notturno in gastown!\u00a0On Friday, May 1 Notturno\u00a0be launching our new food and cocktail menus. New additions include the introduction of The Long Board \u2013 a daily assortment of terrines, pates, seafood and other delicious treats, as well as an homage to spring \u2013 Risotto Milanese with onion cream and ramp butter.<\/p>\n","protected":false},"author":2,"featured_media":30565,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34418],"tags":[7208,5902,6967],"class_list":["post-30564","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-food-news","tag-featured","tag-notturno","tag-notturno-gastown"],"acf":[],"yoast_head":"\n
\n\u2022Pane Bello and Serego Alighieri extra virgin olive oil, maldon salt
\n\u2022Warm Castelvetrano olives, extra virgin olive oil, cracked chili, maldon salt
\n\u2022Sous-vide local BC octopus, cannellini beans, fennel salad
\n\u2022Pork and veal polpette, San Marzano tomato sauce, pecorino cheese
\n\u2022Veal Tonnato (Carpaccio style), local smoked tuna, bagna cauda foam
\n\u2022Risotto Milanese with onion cream and ramp butter
\n\u2022Feature pasta (please ask for details)
\n\u2022Burrata (choice of):
\n~ Straight up: Serego Alighieri extra virgin olive oil, maldon salt, cracked pepper
\n~ Tomatoes, shallots, fried bread, micro herbs, white wine vinaigrette
\n~ Italian black truffle
\n\u2022Salumi and cheese board with accoutrements
\n\u2022The Long Board: Daily assortment of terrines, pates, seafood and accoutrements<\/p>\n
\n\u2022Felice \u2013 Grappa, lemon peel and coffee bean essence, Cinzano Rosso vermouth,
\nred wine reduction and white truffle syrup, Aphrodite bitters<\/p>\n
\n(Created by H at Notturno, 2014)<\/p>\n
\n(Ted Saucier\u2019s Bottoms Up, 1951)<\/p>\n
\n(Created by Ben DeChamplain at UVA Wine & Cocktail Bar, 2015)<\/p>\n