Wine Pairing: Bisol, Prosecco "Crede", Northern Italy N.V.
Crudo of Scallop with Cauliflower and Aglio Nero: Raw scallop sandwiching a cauliflower panna cotta. Surrounded by diced cauliflower, olive oil, salsa verde and pureed "black garlic" - fermented garlic with a mildly sweet and vegetal flavor, reminiscent of black olives without the saltiness.
Nervetti in Salad: Cow's hoof, cooked, boned and pressed into a terrine, which is then sliced and topped with a raw fennel salad. The main feature of nervetti seems to be its wonderfully silky gelatinous texture that lingers in the mouth. .
Two Piemontese Antipasti: left - raw veal sausage, lightly flavored with cinnamon. Delicious, soft rich texture with no chew whatsoever (just meltingly tender). The texture of the sausage was highlighted by the contrast of the thin, perfectly crisp toast underneath. right - roasted pepper with bagna cauda.
Wine Pairing: Marc Deschamps "Champs de Ori" Pouilly-Fume, Loire Valley 2005
Budino di Cervella with Radishes and colatura di alici - custard of veal (?) brain, served with radishes tossed in a ancient recipe fish-sauce. Parsley puree in the middle.
Veal Heart Tonnato - veal heart, tuna mayonnaise, rare tuna croquette.
Brodo di Parmigiano Reggiano and Raviolone alla "Nino Bergese" - Parmigiano soup, sauteed greens and an egg-yolk ravioli.
Wine Pairing: Cantina Tollo, "Terre di Chiete", Pecorino, Abruzzo, Italy 2008 - this wine had a rich mouthfeel with overtones of banana.
Arctic Char with Figs and Walnuts - do not eat the fig leaf.
Abalone with Tajarin - the tajarin (pasta) was tossed in a sauce made from chicken liver.
Swordfish with Whipped Lardo and Umbrian Ceci - swordfish was cooked in lardo and served with ceci (wild chickpeas).
Grapefruit Granita - vaguely sweet, with dominant bitter notes and salt.
Wine Pairing: Les Jamelles, Syrah, Vin de Pays d'Or, Southern France 2005
Coniglio in Porchetta - rabbit wrapped around a mixture of organ meats (heart, liver, kidney?), served with porcini and roasted fennel.
Horseradish Gnocchi with Oxtail, Crispy Shallots and Prune Puree. The oxtail was delicious, although I felt that the gnocchi could have been softer. The prune puree, while pairing well with the dish was a bit too sweet for the wine.
Guanciale di Vitella Brasata al Latte, Animelle e Topinambur - veal cheek braised in milk, smoked sweetbreads (very rich, impressively smoky and salty), jerusalem artichokes and braised greens.
Wine Pairing: Marenco, Moscato d'Asti, Northern Italy 2008
Cheeses: Gelato di Parmigiano Reggiano with Date and Amaretti, Grayson with Roasted Grape, Ricotta e Mugolio. Mugolio is a syrup made from the juices of green (unopened) pine cones.
Golden Raisin Cake, Brown Butter Budino and Whipped Cream
