We have made Thursday late afternoon our “go to” place. We never order or even look at a menu. We just let Jason cook and we are lucky to have the “best of the best.”
We are very fortunate that Milo and Olive allow us to BYO – we share with everyone – both the front of the house and of course Jason and his wonderful sous – Shahon.
Black Truffle from Piedmont
Jason called this “Bacon and Eggs.” It was an egg custard made with egg yolk, milk, cream, cayenne, nutmeg, salt and pepper made in a bain marie at 275 degrees for 50 minutes on the bottom rack. (I do ask a lot of questions and the best part is that I get exact answers!) The custard was served with Nueske’s bacon, peas and black truffles. What an exquisite dish.
The egg mixed up.
Chestnut Soup – made from fresh chesnuts from Italy, a white mire poix (celery, onion, fennel), plugra butter, roasted chicken stock, heavy cream and finished at the last moment with a touch of dark rum. It was topped with creme fraiche, fried sage and some of the roasted chestnuts that had been roasted in the hot pizza oven. Delicious!
Risotto, parmesan cheese, finished with a bit of Chandon champagne and those wonderful black truffles from Piedmont. A++
Roasted prawns, pea pesto (peas, pine nuts, garlic, mint, parsley, lemon juice), marjoram – what made this dish was the pea pesto – Jason has an extraordinary “feel” for vegetables.
Slow-roasted Pork belly, whole grain mustard, pickles, brussel sprouts, Persian cucumber, Fuyu Persimmon – another winner
Short Ribs, Muscat de Provence squash, kale, shallots, garlic confit, black truffles, black truffle butter – rich and hearty – a perfect winter dish
What a marvelous meal with superb service. If you just eat pizza at Milo and Olive you are missing out on having a tremendous meal.