Six courses. Superb! Wine pairings. Inspired!
An interpretation of arctic char and tuna carpaccio served with a Sauvignon Blanc SudTirol “Tramin” 2007
Lobster salad with heirloom tomatoes, diva cucumbers, english peas and Bellavista served with a Roero Arneis “Prunotto” 2008
Carrot flavored pappardelle with a rabbit ragu in a white wine sauce and fresh thyme served with an Aglianico Bisceglia “Terra di Vulcano” 2006
Risotto with saffron, Tuscan Pecorino and fava beans and garlic pesto served with a Barbaresco “Produttori” 2005
Roasted Muscovy duck breast with Trevisan radicchio puree, chicory and raisin timbale and 25 years old Balsamic served with a Giampaolo Motta “Giorgio Primo” 2003
Carnaroli rice pudding parfait with blackberry compote and citrus tuille served with a Maculan “Dindarello” 2006
Before the dessert course, the waiter presented me with a silky tiramisu served in an extra large martini glass complete with a single candle and a rectangle of white chocolate inscribed with Happy Birthday. The only thing better would have been if our table was in the kitchen and the chef was the one telling us about each course rather than the waiter.
2 days ago