Amuse Trio: Alici Bianchi Marinata, Patata con caviar, Gamberetti Rossi con salsa di zenzero
Marinated White Anchovy, Caviar Stuffed Potato, Red Shrimp with Ginger sauce
Antipasto: Melanzanie Arrosto con Salsa Verde e Salsa Rosso
Roasted Eggplant with a green (basil, parsley, caper, raisin) sauce and a red sauce (tomato chili)
Primi: Agnolotti di Plin in Brodo
Small ravioli filled with parmigiano, walnuts, orange peel and nutmeg in a walnut broth
Secondi e contorni: Pork roasted with fennel and herbs and finished with pomegranate
Maiale Arrosto con finocchio e melo grano
Patate Arrosto Roast Potato
Rape di Sedano Pureed Celery Root
Zucchini Arrosto Roasted Zucchini
Fagiolini Flat beans
Insalata Verde Green Salad
Dolce: Grappa Parfait
Thank you Curtis for taking the photos!
Revelation #1: I think in Italian when I create a menu. It’s not intentional; it just seems more natural. I think that’s funny for an American girl.
Revelation #2: Let those potato skins get good and crispy before you add the potato, caviar mix
Revelation #3: The walnut soup is a variation on a traditional Sephardic Passover soup and it shouldn’t only be made at Passover.
Revelation #4: Roasting meat and finishing with pomegranate is divine. The tartness of the fruit cuts the richness of the meat.
Revelation #5: Fennel pollen is under rated.