May 22, 2012
Le Virtu To Open Its Al Fresco Dining Oasis For The Season With A Launch Party, May 30: Whole Roasted Suckling Pig, Italian Wine And More
After a recent two-week tour of the Abruzzo region of Italy, Chef Joe Cicala of Le Virtù has debuted his new spring menu with seasonal dishes inspired by his trip.
And on Wednesday, May 30 from 6-9 p.m. he’ll prepare a special feast from the spring menu and officially open Il Campo, the restaurant’s charming al fresco dining area.
The garden-like space is decorated with rustic wooden picnic tables, warming fire pits and a hand-painted that depicts the breathtaking scenery of Abruzzo.
During the festive opening celebration, Chef Cicala will prepare Whole-roasted Pig, Roasted Leg of Lamb, Stuzzichini (traditional appetizers) and a few selections from the brand new spring menu.
For refreshment, Weyerbacher will supply its Blanche, Double Simcoe, Merry Monks and Verboten varieties and Dreadnought will pour red and white wines from the Abruzzo, Marche and Umbria regions of Italy.
Tickets for the event are $45 each, including beverages, and can be purchased online or at the event, depending upon availability. The main dining room will remain open for regular service.
Le Virtù’s Il Campo Opening
Where: 1927 East Passyunk Avenue
When: Wednesday, May 30, 6-9 p.m.
More info: www.levirtu.com