AMUSE BOUCHE – CHICKPEA BRUSCHETTA WITH OLIVE TAPENADE
With Peas and Pecorino
Served with 2004 Verdicchio dei Castelli di Jesi “Podium,” Garofoli (La Marche)
This pasta dish highlighted the flavors of spring with its fresh peas and delicate pecorino sauce. Light and somewhat refreshing, it was the perfect starter course and went extremely well with the crisp white wine.
MINT LOVE LETTERS
Sweet pea pesto and mint leaves. Spicy Lamb Sausage
Served with 2003 Bardolino Chiaretto Corte Gardoni (Veneto)
From refreshing and crisp peas we graduated to creamy and zesty raviolis with flavors of mint, pesto and the spice of lamb. This second course was a bit more rich and robust, and that subtle escalation was matched with the move from a crisp white to a more flavorful rose wine.
With “Scafata,” House-Made Pancetta and Brovada
Served with 2001 Aglianico del Vulture Re Manfredi (Bascilicata)
Finally we were hit with the boldest course, paired with a bold red wine. The duck was incredibly tender, a little sweet and savory kicked up by the salty pancetta. This was the dish that we remembered and were talking about days afterward.
PISTACHIO AND CHOCOLATE SEMIFREDDO
Chocolate Biscotti, Pistachio Cake, Amaretto Cookie