Our gluttonous companions posted on the Yahoo site so I guess It's my duty to report here. We had an amazing dinner on Tuesday, especially since Sal, the chef, was in Italy and the menu was composed on the spot by the host, Stefano.
We arrived at 6:30, endured the tuna sandwich jibes, and were offered menus. One of us said "Do we need menus?" and we decided to let Stefano compose the meal for us. Brilliant decision. Brilliant. At a very relaxed pace we enjoyed:
Amuse - Washington state Hama Hama oyster shooter and Japanese sea urchin in watermelon water and apricot glaze.
Course 1 - Live Alaskan king crab salad with wild arugala, enoki mushrooms, watermelon, Asian pear and a Virginia littleneck clam vinegrette.
Course 2 - Crudo melon. Wild line-caught bluefin and yellowtail tuna over a carpaciao of Tuscan melon and black misson figs, dressed in a cantalope meyer lemon oil.
Course 3 - Maine lobster medallion on a bed of purried carrots in a carrot emulsion with Sicilian cous cous.
Course 4 - House-made tagliolini in a summer black truffle sauce finished with freshly shaved black truffles. A VERY generous shave, he went around the table twice.
Course 5 - House-made ravioli stuffed with shredded oxtail served with warm Burrata cheese in an aged Balsamic glaze.
Course 6 - Neiman Ranch port shoulder seared then braised in milk and served with a soft white polenta.
Course 7 - Windrose Farm baby milk-fed lamb leg piccola and lamb chop duo with baby stuffed artichokes and a cauliflower puree.
Cheese - Parmagianno Regiano, Crucocola, Toma and Caccopta.
Dessert - Plum Sorbetto
Napoleon of organic white peach, lemon marscapone cream with a blackberry merlot sauce.
Please think that I have a great memory but Stefano wrote the menu out for us. The ravioli and the tagliolini were the winners for me but everything was perfect. And on no notice at all. None of these things were on the menu. Corkage was waived for 5 bottles of wine. The bill was about $130 pp ++. We left at closing a very happy group.
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