Nothing gets the party started like a meat and cheese board. An enjoyable way to begin the evening as we wait for all the guests to arrive.
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| Charcuterie |
The first course was an Italian inspired insalata. Raw artichokes in a lemon vinaigrette, topped with parmigiano reggiano and a little lemon zest.
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| First Course |
The second course was in the style of the South American dish, ceviche. It is a fried tortilla with a creamy avocado puree, rock shrimp, crab meat. This is then topped with diced onions and jalapeño, and finished with cilantro and a touch of hot sauce.
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| Second Course |
The third course came about from a diner's request for a ricotta and honey crostini. So here we have roasted carrots (they come in different colors) that are glazed in a honey and brown butter sauce. This is placed on a schmear of fresh ricotta cheese, and then topped with pistachios,
jalepeños, and mint.
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| Third Course |
The fourth course was a soup made from a trio of winter squashes. Roasted butternut squash, acorn squash, and delicata squash with cinnamon, brown sugar, paprika, maple syrup and a touch of cayenne pepper. The soup is then finished with a slice of feta cheese, mint, and a drizzle of olive oil.
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| Fourth Course |
The fifth course was a dish full of Asian flavors. Roasted brussel sprouts glazed in soy sauce and hoisin sits atop a pear-applesauce with garlic and ginger. This is then topped with a sprinkle of toasted sesame seeds, sunflower sprouts, and a spicy peanut sauce.
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| Fifth Course |
The sixth course was the pasta dish. The type of noodle used is called lumache. Here it is with sweet and spicy sausages, and then tossed in pesto cream sauce made with basil and broccoli rabe. And what pasta isn't better when finished with some pecorino romano.
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| Sixth Course |
Once again, the diners were too full to eat anything after the 6th course. And yet again, they missed out on the 7th and final course that was planned. This time it was the classic Italian dish, Osso Buco. It is a braised veal shank, on top of creamy polenta. Topped with gravy made from the reduced braising liquid and a gremolata of parsley, garlic, and lemon. Perfect winter food.
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| Seventh and Final Course |
