With the help of Chef Pippa and our wonderful waiter Francisco, we were able to devise a menu of the freshest ingredients. We also managed the pacing of each course by ordering one dish at a time. The evening was balmy and beautiful so sitting on the patio was just perfect.

BYO Champagne to start and then one of our most favorite white wines from Didier Dagueneaux, “Pur Sang” Pouilly-Fume

Chilled Avocado and Cucumber Soup with Dungeness Crab – the essence of summer with pristine crab meat

Pizza – Heirloom tomatoes, Romanesco, Red Onion, Sausage, Sliced Zucchini and a wonderful “gooey” “melt in your mouth” cheese

Asparagus and trufffled fonduta ravioli with peas, pea shoots and white truffle butter – all pasta is made in house and it shows. Again the seasonality of this dish was paramount to the success of this dish.

Polleto al mattone with toasted ciabatta “panzanella” with green apples, fresh goat’s milk cheese, toasted walnuts and cider vinaigrette – Pollo al mattone translates to chicken under a brick. “Pollo al Mattone is a classic Tuscan recipe in which a whole chicken is cooked between two pieces of heated terra-cotta.  The bottom of the dish remains over the burner and the heavier top piece is used as a weight to flatten the chicken.  The cooked chicken emerges from this unique cooking vessel not only flattened but crusty on the outside and juicy and delicious on the inside.” This was an A+ dish – the chicken was just perfect.

Bottom line – a lovely leisurely dinner with wonderful service, delicious food with a relaxed and beautiful ambiance.


1 Response to “Villetta”

  1. 1 stir rice April 28, 2014 at 7:46 am

    Hi there! This article could not be written any better!
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    He continually kept preaching about this. I most certainly will forward this information to him.

    Fairly certain he’ll have a good read. Thank you for sharing!

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