Vin Bar

What can I say except that this is a wonderful dining experience! Again, I urge everyone to go and just sit back and relax and let the Chef and Piero do their magic! I will let the pictures tell the story with the bottom line being that everything was terrific!

Eggplant and tomato terrine with basil and microgreens, dots of aged balsamic, basil oil and mixed berries sauce

First wine

Soft Shell Crab on a bed of mashed potatoes, avocado, fava beans, tomato confit with a sauce based on agrumato orange olive oil  – “Agrumato Oils come from an ancient tradition of the region of Abruzzo on the Adriatic Sea, East of Rome. First cold pressed under low pressure. Golden green with the aroma and flavor of oranges”

Second wine

Shrimp parmigiana, mozzarella, fresh tomato and basil

The two wines were tasted side by side as a comparison

Third wine

Fourth Wine

On the left – Burrata Cheese Tortellini on a bed of burrata cheese sauce, butter and sage —- On the right – mixed vegetable cannelloni (peas, corn, zucchini) with a lobster, tomato cream sauce

The tortellini up close

The cannelloni up close

Fifth Wine

Roasted quail wrapped in proscuitto, raschera (cow’s milk) cheese, marsala cheese with sage, sautéed spinach, olive oil

The olive oil used for the quail

Roasted pork on a bed of polenta topped with fennel, olive oil

Cheese Plate – Brillo, Toma Piemontese, Latur

What a meal, what a gracious host, what a chef – what more can one ask for!

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