Vino & Olio Ushers In Spring With New Additions

Chef Andrea Brings a Breath of Fresh Air to the Design District with Spring Menu

After a winter opening, Design District newcomer, Vino & Olio, is in full bloom and introducing a new seasonal menu inspired by ChefAndrea Menichetti's memories of springtime in Tuscany. Highlighting some of spring's finest produce, Chef Menichetti has created a symphony of satisfying dishes from start to finish. The new menu will debut on Friday, February 25th, 2011 during the 10th Annual South Beach Wine & Food Festival.

Making room for delectable new additions to his menu, Chef Andrea was inspired by the rolling countryside and his family's farm in Maremma. "During this time at home, everyone is waking up from winter, there is more color, more beauty, spirits are light and so are the meals" Chef Andrea reminisces. These dishes are simple in preparation but complex in flavors since many ingredients like fennel, broccoli rabe, asparagus and peas are at their peak.

Highlights from the new menu include:
-Cured Salmon Carpaccio with Fresh Fennel, Sicilian Oranges and Taggiasche Olives
-Sea Bream with Broccoli Rabe, Grapes and Pine Nuts
-Imported Italian Veal Sweetbreads Sauteed with Asparagus and Balsamic Vinegar
-Roasted suckling pig served with green pea puree and fresh mushrooms
-Peach sorbet, sliced peaches sauteed with orange and honey, and a peach mousse

Alongside the new plates, the menu has also expanded to cater to a wider demographic. "We believe life is too short not to eat well and this goes for everyone," explains Chef Andrea. Starters (including soups, salads and antipasti) range from $9 to $18, pastas from $12 to $20, and entrees are all $35 and under.

Taking cues from Chef Menichetti and his love of simplicity, industry veteran Charlie Richardson has created a cocktail menu highlighted by fresh fruits and natural sugars. Keeping patrons refreshed and coming back for more, Richardson's cocktails put a modern twist on classic drinks while keeping flavors pure and simple.

"When you're drinking one of our cocktails, I want you to know what it is you're drinking, like it and want to try another" said Richardson on the simplicity of each cocktail. "I didn't want to make a cocktail list full of ingredients that our guests couldn't relate to," he continued.

The signature cocktail is the Basil Cocktail, inspired by the restaurant's Italian roots and Miami location, combining the classic Italian herb with tropic flavors of pineapple and coconut. The new menu boasts seven new martinis, four additional cocktails and five refreshing mojitos. Guests are encouraged to join Vino & Olio for their newly extended 2-for-1 happy hour, Monday through Friday from 5pm - 8pm.

About Vino & Olio:
The newest addition to the Design District's culinary renaissance, Alessandro Cecconi's Vino & Olio brings a new level of Italian cuisine never before seen in Miami. At the helm, Chef Andrea Menichetti delights the most discerning tastebuds with his rustic Tuscan cuisine and seasonal fare made with fresh, local and imported ingredients. The 5,600 square foot restaurant impresses with seating for 220 and a seamless transition from intimate seating, to a lively dining section and large party-seating perfect for celebration. Vino & Olio is located at 139 NE 39th Street in Miami's Design District and is open Monday through Saturday from 12:00pm - 3:00pm (lunch) and 5:00pm - 11:00pm (dinner), while the bar and lounge are open until 2:00am. For more information call 305.573.0707 or visit www.vinoeolio.com.