Gauzetto--Day Boat Scallops, Jumbo Prawns, Mussels and Local Calamari served in a Spicy White Broth Flavored with Tomato Confit paired with 2011 Benziger Sauvignon Blanc. This was perhaps one of the best 1st courses they have had. The sauce was great and the seafood was wonderful. The Sauv Blanc paired so well with the seafood.
Pasta Al Savor--Hand Cut Fresh Pasta served in a Prosciutto Sauce, Finished with Fresh Ricotta & Parmigiano-Reggiano Topped with Walnut Gremolata paired with 2011 DeLoach Pinot Noir from the Russian River Valley. The pasta was perfectly al dente and the sauce was so flavorful. It almost tasted like procini mushrooms.
Petto D'Anatra--Stone Oven Roasted Duck Breast Garnished with Cannelini Bean Mousse, Flavored with Roasted Garlic & Thyme Served in a Barolo Wine Sauce paired with 2010 Spellbound Petite Sirah from Lodi. I loved the Barolo wine sauce--it's so rich and good!
Crostata Di Pera--Organic Pear Galette with Vanilla Crème Fraiche paired with N x NW Riesling Wallula Benches Vineyard from Columbia Valley, Washington
2013 02 28
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