Hors d’Oeuvre
Kumamoto Oysters with Deconstructed Tzatziki
Blue Prawns with Buffalo Mozzarella, Ruby Red Grapefruit, Ginger, and Trout Roe
Greek Sushi > Orange Marlin with Fennel and Quince
Bollito Misto Reinterpreted > Calves’ Tongue with Quail Egg; Capon with Truffled Chicken Liver and Mostarda; and Cotechino with Crushed Lentils and Salsa Verde
Ferruccio Deiana Pluminus 2003
Dinner
Raw Sampler > Ahi Tuna with Watermelon, Feta, and Dill; Diver Scallop with Saffron Gelée and Pickled Cherry; and Escolar with Smoked Trotter, Preserved Lemon, and Parsley
Lupi Pigato 2005
Atlantic Halibut with Burrata, Porcini, Watermelon Radishes, and Black Truffles
Santa Barbara il Maschio da Monte Rosso Piceno 2002
Sheep’s Milk Ricotta Gnudi with Wild Mushrooms, Crispy Speck, and Sage
Stefano Ferrucci Domus Caia Sangiovese di Romagna Superiore
Riserva 2001
New Zealand Venison with Chiodini Mushrooms, Swiss Chard, Foie Gras Cappelletti, Quail Egg, and Consommé
Cantine Leonardo Taurasi 1999
Milk Chocolate Panna Cotta with Crunchy Basil, Pistachios,
and Licorice
Feotto dello Jato Zabbia 2002
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