Chef Dan Butler
Chef and Owner of Piccolina Toscana- After graduating from the Culinary Institute of America, Chef Dan Butler, started his culinary career with stints in some of the best restaurants in Washington DC and Florida. He returned home in 1991 to open Toscana, which remains one of the area’s most creative and popular restaurants. He has since branched out to include a full-service catering company, Toscana Catering; Deep Blue Bar and Grill (which he recently sold and as Tonic); and Brandywine Prime in Chadds Ford, PA. Toscana Catering is the exclusive caterer for many of the area’s most interesting cultural venues: Hagley Museum; Delaware Art Museum, Delaware Center for Horticulture; and the Delaware Museum of Natural History. “Keeping up with ever-changing tastes and trends is an important part of my role in my restaurants. Sometimes you follow trends and sometimes you set them.”, says Chef Butler. “It’s very rewarding for me to have so many loyal customers who, even after a quarter century, still include Toscana and Brandywine Prime among their favorite restaurants.”
Menu
Hors d'oeuvres
Prosciutto wrapped fresh SIW figs with goat cheese & balsamic drizzle
First Course
SIW lettuce with grilled SIW peaches and roasted beets, served with toasted brioche with gorgonzola dolce
Tomato flatbread baked in Toscana's hearth
Main Course
SIW eggplant ravioli with a sauce of fresh tomatoes, roasted squash, SIW sweet onions, and garlic
Grilled marinated pork loin over SIW corn & topped with apple and herb dressing
Dessert
by De La Coeur Cafe et Patisserie
No comments:
Post a Comment