Chef’s Tasting Menu

Chef’s surprises for the evening

Smoked Saikou salmon in Abruzzese olive oil,

salted capers, blood orange, horseradish, and chive

Stefano Massone, Gavi di Gavi ’Masera’ 2010

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Hand-rolled garganelli, prawn butter, and bottarga

Inama, Soave Classico ‘Vigneto du Lot’ 2007

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Poussin wrapped in black truffles, roasted apples, escarole

Terenzuola, Vermentino Nero 2010

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Herb-blanketed lamb loin, fennel gratin,

Castelvetrano tapenade and Red Flint polenta

Valle dell’Asso, Negroamaro ‘Piromáfo’ 2005

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Selection of Italian cheeses presented tableside

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Intermezzo

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Amaretti-crusted ricotta cake, Page mandarin, and saffron gelato

Capanna, Moscadello di Montalcino 2009

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Assortment of homemade chocolate truffles

Selection of coffees or teas

 01/27/12