Chef Nico and Piero outdid themselves on this meal. It was perfect. After a lot of food and wine from being up north, we requested a lighter meal and wow did Chef Nico deliver.
Ravioli made out of tuna stuffed with burrata cheese, sweet pepper and olive tapenade, golden beets, julienne of carrots, spinach leaf, extra virgin oil – absolutely perfect
Dover Sole Stracciatella – Essentially a soup made from Dover Sole, Stock and Dover Sole Roe – Chef Nico stated that he had created this just 30 minutes before serving it by looking at the ingredients in his kitchen and drawing his inspiration from the freshest of ingredients.
Calamari stuffed with shrimp, breadcrumbs and herbs, micro greens, tomato, parsley and saucing from the natural jus from the fish and white wine – light, but packed with flavor
Squid Ink Tagliolini , Zucchini, Butternut Squash, Maui Sweet Onions, Bottarga, Olive Oil – when you first taste this you have a flavor that smacks of the sea and then there is a second layer of taste from the sauteed vegetables – an absolute winner.
Risotto with arugula, mascarpone and lobster broth with Lobster balls made from ricotta, parsley, bread crumbs and olive oil – delicious
Pan seared Herb Crusted Monkfish sitting on a bed of cannellini beans with pancetta and bacon
Quail on a bed of white asparagus, eggplant, grilled artichoke
Quail dish deconstructed – perfect vegetables and perfectly cooked quail
What a lovely perfect meal!