Every meal begins with a selection of cured meats and cheeses.
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| Meat and Cheese Board |
The first course was a selection of roasted onions (cippolini, shallots, spanish), spicy peanuts, chimichurri sauce, and manchego cheese.
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| First Course |
The second course was a preparation of burrata. Here it is with pickled grapes, roasted garlic, basil, and balsamic vinegar, along with sourdough toast for the guests to make their own crostini.
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| Second Course |
The third course was a beet salad. The red and golden beets are roasted, and served atop a schmear of cream cheese. Topped with cucumbers, sesame seeds, salmon roe, bagel croutons, and micro arugula.
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| Third Course |
The fourth course was a roasted cauliflower soup. The soup is topped with pomegranate, feta cheese, and a mint oil.
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| Fourth Course |
The fifth course was a fish dish. It was sautéed bay scallops with roasted fennel and a duo of citrus fruits (orange, grapefruit). The dish is topped with a lemon pistachio vinaigrette, and fresh basil and parsley.
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| Fifth Course |
The sixth course was a pasta course. Gnochhi is served in brown butter sage sauce, with eggplant, pancetta, and roasted peppers. The dish is finished with fresh parsley and basil and a sprinkle of parmesan cheese.
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| Sixth Course |
The last dish of the night was a tribute to the Philly Roast Pork Sandwich. It is pork belly on top of creamed broccoli rabe, with a hot pepper relish, and provolone crisps.
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| Seventh Course |
