Villetta is just too convenient for us and as a result there is definitely an overload of Villetta posts. One advantage of Pippa’s cuisine is that I can usually spot what is freshest and best on the menu as it is generally a new preparation. Therefore, although we go often, we can usually order new and different items each time.
Luna Oysters on the half shell with champagne mignotte and redogo seaweed – we just slurped perfect oysters and skipped the mignotte.
Wild King Salmon crudo with avocado, cucumber, baby lettuces and salted flat bread – I want to marry Pippa’s fish purveyor – incredible fish done perfectly without all the “extras” that ruin a great ingredient.
BYO White Wine
Frisee with seared Jidori chicken livers, pancetta and a four minute egg – nobody does this dish better than Villetta – plump chicken livers bursting with flavor, crispy diced pieces of pancetta, a runny egg yolk – what more could one ask for?
Madeira macerated foie gras canapes with crab apple butter and brioche – the only miss in this dish were the truffles – just not the ultimate in quality.
Cacciuo with black cod, prawns, clams, mussels and calamari with shell beans, roasted peppers and tomato broth – a complete winner of a dish – the freshest fish executed with brilliance.
Red Wine from their list
Roasted Kabocha squash ravioli with sage and amaretti butter – excellent
As always, a lovely evening.