My wife was intrigued by the Persimmon salad that was served with butter lettuce tossed with pomegranate vinaigrette, topped with toasted hazelnuts and drizzled with aged balsamic. For not containing any animal protein I’d say it was very good. I had to balance things out with a Vitello Tonnato- a classic! Slow roasted veal loin with a traditional lemon/albacore tuna emulsion, topped with capers and micro arugula. The veal was roasted perfectly and sliced razor thin, the sauce was smooth and well seasoned with just enough lemon to cut through the richness. The salty tang of the capers and slight bitterness of the micro arugula were a perfect balance to finish the dish.

 

 

Our waiter Michael then told us that the Chef had a suggestion for the following course- a pasta sampler. Well, having been completely satisfied so far we would not argue this suggestion and we were not disappointed. We were presented with two different agnolotti preparations- one filled with roasted rabbit in a summer truffle sugo, and the other one filled with veal and Savoy cabbage in a roasted pan jus. There was one more pasta on the platter- a butternut squash mezzalune. The tender half moon pockets were topped with fresh sage butter and Castlemagno cheese from Italy. All three- Excellent!

 

 

By this time we were ready for dessert and my wife and I decided to split one so we ordered a spiced honey panna cotta with a roasted Seckel pear and an almond ginger tuile on a mirror of spiced red wine sauce. Well, the Chef would not let us have just one dessert so along with that, since persimmons were in season, he sent out a treat of roasted persimmon, mascarpone gelato, with a drizzling of honey and toasted pistachios. What we thought we would not be able to finish disappeared in no time.