After talking with Pippa during our last time at Villetta and learning that Pippa loved white and red burgundy, our BYO wine selections were a given.
Of course, starting with Krug isn’t too shabby.
Calamari fritto misto (Pippa learned to make this in Italy) and Santa Barbara Spot Prawns
BYO White Wine
Vitello Tonnato, pickled jalapeno, blue fin tuna mayonnaise, lightly dressed mustard greens
The next 2 courses were our pasta course. Unfortunately they were served way too soon and both at the same time. Our next time at Villetta, we will slow down the progression of courses; we like a leisurely dining experience and hate the feeling of a rushed, one after the other course meal.
Tagliolini with Santa Barbara Uni, parma butter and Meyer Lemon
Gnudi ravioli, spinach and ricotta, brown butter, sage, hazelnuts. The gnudi is made with the ricotta and the spinach; it is not the filling. In essence it is a “nude” ravioli. This was the dish of the evening.
Grilled Sea Bass with marinated artichokes, artichoke puree with pine nuts, olive oil, sea salt, artichoke pesto, capers with mizuna lightly dressed with olive oil and lemon – the second dish of the evening. Again, the pacing was “off” and it just came too fast after the pasta dishes.
BYO Red Wine
Osso Buco on Risotto Milanese with saffron, Demi-Glace, Parsley on top
Berkshire Pork Chop (brined for 2 days), broccoli rabe, barbecued sweet potatoes, ginger pluot glace, habenero gastric
Blood Orange and Peach Ice
I have no complaints with the food. Chef Pippa is an excellent chef whose understanding of ingredients and flavors are always “spot on.” Next time, as I mentioned above, we will pace our meals at Villetta in a much more leisurely manner.