NYC

Menu

• Hors d'Oevure
• Odette Fada
  • Cetara Anchovies with Lardo on Roasted Country Bread
  • Salt Cod Fritters
  • Chilled Tomato Soup with Burrata
• Theo Schoenegger
  • Bassano del Grappa Asparagus Shots with Salmon Roe
  • Carne Cruda all’Albese e Botarga di Tonno > Steak Tartare with Salted-and-Cured Tuna Roe and Truffles
• Paul Bartolotta
  • Ricciola Crudo with Sicilian Citrus
  • Rock Octopus with Ligurian-Style New Potatoes 
     
  • Podere Rocche dei Manzoni Valentino Brut Zero Riserva 2001
  • Cornarea Roero Arneis DOCG NV
     
• Dinner
• Paul Bartolotta
  • Oven-Roasted Scampi with Stone-Pressed Olive Oil
  • Peter Sölva Südtirol Alto Adige Sauvignon 2013
• Theo Schoenegger
  • Mascarpone Polenta with Seared Hudson Valley Foie Gras and Rainier Cherries
  • Peter Sölva Südtirol Alto Adige Sauvignon 2013  
• Odette Fada
  • The San Domenico New York Original Soft Egg–Filled Raviolo with Truffle Butter and Parmigiano-Reggiano
  • Frecciarossa Giorgio Odero Pinot Nero 2010
• Paul Bartolotta
  • Wild Bass all’Acquapazza
  • Frecciarossa Giorgio Odero Pinot Nero 2010
• Theo Schoenegger
  • Summer Truffle–Crusted Squab Breast with Porcini and Blueberry Risotto
  • La Querciola Donna Bianca Barolo 2007
• Odette Fada
  • Chocolate Extravaganza
  • Cantine Pellegrino Passito di Pantelleria Liquoroso 2009
     
  • Piccola Pasticceria
  • Caffé and Distillati > Nonino Grappa and ÙE; Limoncello di Sorrento; Liquore Strega; Cognac; and Amaro Nonino