Ristorante Panorama
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Home > Ristorante Panorama
Ristorante Panorama
White wine flight - 'World-Class Whites'Ristorante Panorama is an authentic Italian, trattoria-style, "upscale casual" restaurant located on the lobby level of the Penn's View Hotel. The cuisine is contemporary, authentic Italian with influence that leans toward the Northern Italian region and features homemade pastas, authentic veal dishes, and fresh seafood specialties. Lavish murals and decor provide a dramatic modern setting with traditional accents.
The central focus is on the unique wine bar, with its custom-built, 120-bottle wine keeper. It is our mission to incorporate the full potential of an extensive "by the glass" wine system into an unforgettable dining and tasting experience for each guest. Twenty-seven wine tasting flights are our most distinctive offering, with over 150 on the "everyday" wine list (all available by the glass, in tasting flights, and by the bottle) and over 530 vintages on the Proprietor's Reserve List (.pdf). On our everyday list, Panorama continually presents specially priced or themed flights and selections, both in the weekly rotation and on a year-round basis. We also host winemaker's dinners, portfolio tastings for the restaurant industry, charity events, and special dinners for auction winners.
Ristorante Panorama is a non-smoking establishment.
Food for Thought
Pappardell con Salsa di Anitra
(Pappardelle with Duck Ragu)
(Serves 6)
Pappardelle Pasta Dough Ingredients:
- 16 ounces semolina flour
- 5 eggs, beaten
- 1 tablespoon olive oil
- pinch of salt
Pappardelle Pasta Dough Instructions: In a bowl, mix together all ingredients until combined. Transfer the dough to a lightly floured work surface and knead until smooth, about 10 minutes. Cover with plastic wrap and allow to rest for 1 hour. Divide the dough into 4 equal parts and roll each through a pasta machine, starting with the thickest setting and ending with the second to last. Cut the pasta sheets into 1½" wide by 6" long strips. Sprinkle with flour and refrigerate until needed.
Duck Ragu Ingredients:
- 6 duck legs, skinned
- 4 tablespoons olive oil
- 1 medium onion, minced
- 1 medium carrot, minced
- 1 stalk of celery, minced
- 2 cloves of garlic, minced
- 8 ounces of Chianti
- 28 ounces imported tomatoes, chopped
- 1 cup chicken stock
- salt & pepper
Duck Ragu Instructions: In a large sauté pan, brown the duck legs in the olive oil over medium heat, approximately 8 minutes. Remove the duck legs and keep warm on a plate tented with foil. Add to the skillet the onion, celery, carrot and garlic and cook for 10 minutes. Deglaze the pan with wine, and add the tomatoes and chicken stock. Return the duck to skillet, cover with foil, place on the middle rack of a 350° oven and cook for about an hour, or until the duck is tender when poked with a fork. When the duck has cooled, remove the meat from the bones, cut into 1" pieces and add to the sauce. Season with salt and pepper.
To finish: Bring a sauce pan of salted water to a boil. Add the pasta and simmer until cooked, about 3 minutes. Strain the pasta and add to the sauce. Toss with parmiggiano cheese and serve.