Originally Posted by GB
Selection of Cured Meats
Insalata agli Agrumi
Citrus Segments, Shaved Fennel and Mint
Spicy Crab Risotto with Tomato, Basil and Mint
Day Boat Scallops with Caperberries and Meyer Lemon
Radicchio Trevisano alla Griglia
Grilled Radicchio di Treviso
Assagio dei Formaggi
Frozen Hazelnut Nougat Mousse with Bittersweet Chocolate Sauce
We pretty much did this menu with a few small changes. Instead of the crab risotto we opted for a second antipasti. We got the:
Fried Saffron Risotto Balls filled with Prosciutto and Fontina
Those were amazing. I think I will try to make something like that at home someday. It would be well worth it.
Since we didn't get the risotto for our primi we decided to go with one of IC's suggestions and get the:
Tagliatelle di Farro
Farro Pasta with Roasted Cauliflower, Golden Raisins and Pine Nuts
That was fantastic. Thanks for the suggestion IC. It had a spicy kick to it that was very pleasant with the sweetness of the golden raisins. The raisins just had a hint of sweetness though so for those that don't like sweet with their savory they would have been fine with this dish. DW is not a fan of cauliflower, but this dish might have changed her mind.
In addition to the Radicchio we also got the grilled asparagus. It was done just the way I like it. The radicchio my wife had never had before and she was not crazy about it, but by the time she got to it she was pretty full anyway.
DW got the pork. For those that had picked this, you would not have been disappointed. It was simply amazing. To say it was full of flavor would be an understatement. I have never had pork like this before. It was outstanding.
My scallops were fantastic as well. They were huge and succulent and cooked perfectly. The came out in a cast iron dish, but the scallops were sitting on top of an amazing piece of crusty bread, so they were not continuing to cook. There were caper berries and onions as well. I thought the onions would be a weird combo with the scallops, but they were not. The scallops were some of the largest I have ever seen. I could not be happier with them. Then after those were gone, the bread had soaked up all the amazing flavors of the scallops and onions so that was delicious to eat.
I did end up having a glass of wine. DW convinced me I should. I am not a wine guy so I can't tell you what it was, but I can tell you it was peppery and delicious.
We ended up skipping desert as we just did not have any room left. The cheese platter sounded amazing, but it would have been a waste. We decided that we will come back again and get some wine and cheese at the very minimum.
The service was excellent, but the one minor complaint (and it isn't even really a complaint) is that they were so fast. There was no break between courses with the exception of going from primi to secondi. That had a small break. It would have been a little nicer to have a 5-10 minute break between the other courses as well. Even at that we were there for about 2 hours, which was 2 hours of adult time that we cherished.
We found out that this restaurant was just written up as one of the places that chefs go to eat when they are done working. Another place is a little diner that we have always loved. We are going there now for breakfast. This is a good eating weekend