We did the traditional tasting menu, with wine pairings. It was a
three-hour extravaganza, and at roughly $150 per person (tax and tip
included) worth every penny.
I took careful notes for y'all. :-)
Seven courses, seven wines. A salad, two pastas, a meat, a cheese
course and two desserts. Needless to say, we rolled ourselves home
and are nursing a mild hangover this morning. Je ne regrette rien.
First course: Citrus-cured King Salmon with Shaved Fennel and
Horseradish (wine: Roero Arneis "San Michele," Deltetto 2002)
This was a beautiful, thin-sliced piece of salmon, very bright and
lemony flavor, served with what amounted to fennel cole-slaw, which
was very refreshing. There were tiny slivers of fresh horseradish on
the salmon, which added interesting flavor notes without being
The wine was a crisp, dry white with definite citrusy overtones,
matching the cold salmon nicely.
Second course: Pappardelle with Chanterelles and Thyme (wine:
Valtellina Superiore Inferno "Mazer," Nino Negri 2001)
A plate of gorgeous, perfectly cooked broad ribbon pasta, with meaty
chanterelle mushrooms and fresh thyme. A lavish coating of creamy
butter and a few generous gratings of pecorino romano to finish the
The wine was a big, spicy red.
Third course: Duck Tortelli with "Sugo Finto" (wine: Salento Rosso
"Armecolo," Castel di Salve 2003)
Three big tortellis stuffed with duck meat, dressed with "sugo finto,"
a tomato sauce cooked with pancetta, imparting a delightful smoky
The wine was a young, fresh and bright flavorful red.
Fourth course: Barbecued Lamb Loin with "Caviale di Melanzane" (wine:
Brunello di Montalcino, Visconti 1998)
Okay, this dish was so good it almost killed us. Five slices of fork-
tender rare grilled lamb, on a bed of "eggplant caviar" and cherry
tomatoes. At this point I wanted to cancel the tasting menu and order
the kitchen to just bring me a big platter of this. The lamb... the
lamb... I think they marinated it in liquid cocaine. Oh my god. One
of those dishes that goes straight to the pleasure center of the
The wine: another lovely red, but more subtle and nuanced and kind of
tannic; beautiful with rare grilled meat.
Cheese course: Coach Farms' goat cheese with Fennel Honey (wine:
Franciacorta Brut, Contadi Castaldi NV)
Proof that sometimes the simplest dishes are best. This was just a
nice wedge of creamy goat cheese, drizzed with raw honey which had
been infused with fennel seeds, served with a couple of little
The wine was dry, white, sparkling and delicate, and cut right through
the stickiness/gooiness of the cheese and fennel honey.
I am going to make a small dish of fennel honey this very afternoon.
Wow, what a flavor combo.
First dessert: Cannoli with Vanilla Yogurt and Fresh Raspberries
(wine: Brachetto d'Acqui, Braida 2003)
Just your basic little cannoli, cunningly filled with whipped vanilla
yogurt rather than sweetened ricotta, and fresh raspberries.
The wine was a sweet, fruity, sparkling red, with heavy berry
overtones, almost a raspberry soda. It was practically a dessert in
Second dessert: Sampler platter - chocolate hazelnut cake, panna
cotta, assorted gelato (wine: Graham's 10-year-old Tawny Porto)
Beautiful, rich, moist, dense chocolate cake; custardy pannacotta,
lovely gelatos. My wife doesn't like port very much (I love it, but she finds it
"medicinal") but pronounced this particular glass of port just fine.
A good time was had by all. Whew.
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