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A ’ R 90 N. ISLAND AVE , B ATAVIA

630-406-9400 WWW.ALIANOSBATAVIA .COM

Five Course Wine Dinner Menu March 26th

1st Course: Bacon Wrapped Dates Dates wrapped with bacon and served with a strawberry sauce.

Wine Pairing: Cabernet

2nd Course: Poached Pear Salad Poached pears tossed with arugula and walnuts in

a homemade lime dressing. Wine Pairing: Pinot Grigio

3rd Course: Lobster Ravioli

Homemade lobster-stuffed raviolis served in a champagne cream sauce. Wine Pairing: Chardonnay

4th Course: Surf and Turf

5 oz Filet Mignon grilled to perfection and topped with a bacon wrapped bay scallop, served with a red wine sauce

Wine Pairing: Chianti

5th Course: Panna Cotta Italian vanilla gelatin served with a homemade raspberry sauce

Wine Pairing: Moscato

Imported Italian Mirto Liqueur will be served after dessert.

Starting March 26th, Aliano’s Ristorante will be hosting five course wine dinners featuring the most delicious creations from our talented chefs and

our favorite vineyards! Dinner starts at 7 o'clock

If you are unable to make it this time, don’t worry! More dates are available April through July!

The deadline for Ticket Sales each dinner is three days prior to the event.

Call today to book your Reservation!



Five Course Wine Dinner Menu April 9th

1st Course: Baked Goat Cheese Baked Goat Cheese over marinara sauce, served with crostini bread.

Wine Pairing: Pinot Noir

2nd Course: Grilled Peach and Arugula Salad Grilled Peaches over Arugula with walnuts, dried cranberries and goat

cheese crumbles. Served with a sweet lemon dressing. Wine Pairing: Sauvignon Blanc

3rd Course: Fettuccine Aliano

Fettuccini with sautéed artichokes, baby shrimp, and fresh spinach. Served with a vodka sauce and topped with shaved parmesan.

Wine Pairing: Chardonnay

4th Course: Stuffed Pork Tenderloin Sliced pork tenderloin stuffed with marscapone, sautéed pancetta,

onions, sundried tomatoes and spinach, served with a marsala sauce and a side of red pepper mashed potatoes, and mixed grilled veggies.

Wine Pairing: Cabernet Sauvignon

5th Course: Homemade Profiteroles Italian creampuffs filled with ricotta and marscapone cheese, drizzled

with chocolate sauce and pecans. Wine Pairing: Moscato









Five Course Wine Dinner Menu April 23rd

1st Course: Figs and Proscuitto Bruchetta Fresh Figs, sliced prosciutto and ricotta cheese served on crostini

bread, drizzled with extra virgin olive oil. Wine Piring: Chardonnay

2nd Course: Classic Romaine Heart Caesar salad Half a romaine heart served with Caesar dressing, croutons

and shaved parmesan. Wine Pairing: Sauvignon Blanc

3rd Course: Meat Caneloni

Pasta sheet rolled with ground sausage, ground beef and ricotta cheese, served with a four cheese sauce.


4th Course: Stuffed Filet Mignon Filet Mignon soled with prosciutto, spinach, red peppers and mozzarella cheese, over a roasted red pepper sauce, served with a side of golden

roasted herb potatoes. Wine Pairing: Cabernet Sauvignon

5th Course: Cannoli Cake

A cannoli cake, drizzled with a chocolate sauce Wine Pairing: Moscato









Five Course Wine Dinner Menu May 14th

1st Course: Stuffed Cucumber Cucumbers stuffed with smoked salmon mousse,

served with a cranberry sauce. Wine Piring: Sauvignon Blanc

2nd Course: Tomato Chicken Salad

Chicken salad layered with tomato slices, drizzled with a balsamic glaze. Wine Pairing: Pinot Noir

3rd Course: Linguini Shrimp and Brocolini

Shrimp and broccoli florets sautéed with garlic and oil, served over a bed of linguini. Wine Pairing: Chardonnay

4th Course: Herb Roasted Pork Loin

Sliced pork loin with, caramelized onions and a port wine reduction sauce. Served with a side of golden roasted potatoes

and mushroom risotto. Wine Pairing: Cabernet Sauvignon

5th Course: Crustless Cheese Cake

Served with a homemade blueberry and strawberry sauce. Wine Pairing: Moscato









Five Course Wine Dinner Menu May 28th

1st Course: Stuffed Mushrooms Mushrooms stuffed with shrimp, crab and Italian bread crumbs, served

with a lemon butter sauce. Wine Piring: Sauvignon Blanc

2nd Course: Aliano’s Caprese

Tomato slices, fresh basil and fresh mozzarella, on a bed of mixed greens, drizzled with a balsamic glaze.


3rd Course: Fussilli Afumicatio Fussilli pasta served with sauteed salmon, smoked mozzarella, and

finished with a creamy vodka sauce. Wine Pairing: Chardonnay

4th Course: Surf and Turf

5oz Filet medallion grilled to perfection over a chianti cram sauce, topped with mozzarella and one jumbo scallop. Served with a mango

relish and a lemon butter sauce. Wine Pairing: Cabernet Sauvignon

5th Course: Apple Crotata

Baked apple tart with caramelized apples, green and red raisins, topped with vanilla ice cream and drizzled with a caramel sauce.










Five Course Wine Dinner Menu June 11th

1st Course: Crab Cake Crab cake made with real crab, onion, celery, red peppers and Italian

bread crumbs, served over a green caper mayo. Wine Piring: Chardonnay

2nd Course: Heart of Palm Salad

Hearts of palm, red onions, cherry tomatoes, basil and fresh mozzarella, served with a red wine vinaigrette.

Wine Pairing: Sauvignon Blanc

3rd Course: Homemade Gnocchi Homemade potato pasta served with baby shrimp, fresh spinach and

tomates, smothered with a creamy vodka sauce. Wine Pairing: Pinot Noir

4th Course: Porkchop and Shrimp

Grilled porkchop drizzled with a demi-glace, topped with two bacon-wrapped shrimp, and served with a side of sauteed

broccoli and potato au gratin. Wine Pairing: Cabernet Sauvignon

5th Course: Crème Brulee

Rich custard topped with a layer of herd caramel. Wine Pairing: Moscato









Five Course Wine Dinner Menu June 25th

1st Course: Stuffed Mushrooms Mushrooms stuffed with crabmeat and Italian breadcrumbs, drizzled with

a balsamic glaze. Wine Piring: Chardonnay

2nd Course: Wedge Italiano

Iceberg lettuce topped with bacon, bluecheese crumbles, tomatoes, onions and blue cheese dressing.


3rd Course: Buccatini Bolognese Buccatini pasta topped with a homemade meat sauce

and shaved parmesan. Wine Pairing: Pinot Noir

4th Course: NY Strip Manhattan

5oz NY Strip Manhattan cut (square) topped with smoked mozzarella and onion straws, drizzled with a Borolo sauce. Served with a side of

sauteed cauliflower and twice baked potatoes. Wine Pairing: Cabernet Sauvignon

5th Course: Tre Latte Cake

Sponge cake soaked in three different kinds of milk. Wine Pairing: Moscato









Five Course Wine Dinner Menu July 9th

1st Course: Stuffed Calamari Grilled calamari stuffed with seafood risotto,

served with a light marinara sauce. Wine Piring: Chardonnay

2nd Course: Spinach Salad

Baby spinach, radishes, red onions, tomatoes and hard-boiled eggs, served with a bacon vinaigrette dressing.


3rd Course: Stuffed Shells Shells stuffed with assorted seafood and ricotta cheese, served with a

pesto cream sauce. Wine Pairing: Pinot Noir

4th Course: Stuffed Tilapia

7oz Tilapia filet stuffed with cream cheese, spinach and sun-dried toma-toes, served over a cranberry lemon butter sauce.

With a side of seafood risotto. Wine Pairing: Cabernet Sauvignon

5th Course: Key Lime Pie










Five Course Wine Dinner Menu July 23rd

1st Course: Stuffed Portabello Stuffed portabello mushrooms with crab meat and Italian bread crumbs,

over a roasted red pepper sauce, drizzled with a balsamic glaze. Wine Piring: Chardonnay

2nd Course: Aurgula and Orange Salad

Arugula, orange, blacdk olives, red onions and fresh mozzarella, served with a citrus vinaigrette.


3rd Course: Orichette E Rapini Orichette pasta, rapini and sliced sausage, served with a garlic and oil

sauce. Wine Pairing: Pinot Noir

4th Course: Filet Mignon

Sliced Filet Mignon served with a red wine reduction sauce, with a side of wild mushroom and vegetable skewer.

Wine Pairing: Cabernet Sauvignon

5th Course: Glazed Pears Pears glazed with a chocolate Grand Marnier sauce.








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