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On the Menu: Chefs Behind the Chef



September 19, 2011


Missy Robbins Great chefs know they are only as good as the people they hire. As the executive chef of both A Voce outposts, Missy Robbins not only oversees the restaurants’ uniquely authentic-yet-modern Italian cuisine but has also assembled a top-notch team of chefs whose impressive skills highlight the striking talent of their mentor. The A Voce crew will be cooking their signature Italian fare at the Beard House on Monday, September 19. Have a look at the menu below, then click here to make a reservation. Hors d’Oeuvre Roasted Porchetta with Coriander Vinaigrette Mozzarella di Bufala with Dried Olives and Calabrian Chilies Zucchini–Bianchetti Fritti > Zucchini Fritters Fonduta-Filled Cassoncini Cured Sardines with Pilacca Pepper Sauce and Radishes Pasqua Extra Dry Prosecco NV Dinner Terrina di Polpo Octopus with Saffron, Orange, and Black Olives St. Michael-Eppan Sanct Valentin Gewürztraminer 2009 Baccala House-Cured Salt Cod with Shell Beans and Nduja Sausage Feudi di San Gregorio Falanghina 2009 Orzo Mantecato Barley Risotto with Chanterelles and Summer Truffles Jermann Red Angel on the Moonlight Pinot Nero 2007 Casunziei Spinach and Sweetbread–Filled Pasta with Fennel and Pecorino Col d’Orcia Brunello di Montalcino 2006 Vitello Crispy Veal Breast with Stracciatella Cheese and Heirloom Tomatoes Bertani Villa Arvedi Amarone della Valpolicella 2007 Cannoli Cannoli with Chocolate Pistachios and Lemon Sorbet La Spinetta Bricco Quaglia Moscato d’Asti 2010