What we ate
I began with a classic dish from Milan, Italy, Vitello Tonnato. For this dish the veal is slow roasted, chilled, then thinly sliced, and served with a tuna & caper sauce. This has long been one of my favorites and it was superbly done here. David opted for the Caprese Salad of heirloom tomato, mozzarella di bufala, modena aged balsamic vinegar (sorry photo was blurred).
Compliments of the house, we also enjoyed an absolutely delicious Melanze Alla Parmigianna. This was one of the better versions I have had of this classic dish. The crispy fried eggplant was layered with soft mozzarella di bufala. A sweet tomato sauce was poured around the eggplant at the time of serving, allowing you to dredge each bite in it.
For my entrée I chose Risotto Al Peperone. Creamy al dente Arborio rice made with a sweet red bell pepper essence and a dollop of chilled goat cheese mousse in the center. A wonderful combination. The chilled goat cheese helped cut the richness of the risotto. It paired magically with the wine. David selected the Veal Milanese topped with an arugula & cherry tomato salad. I snuck a small piece and it was delicious.
Espresso helped to wash down a classic Tiramisu and Giandua, a decadent chocolaty dessert fashioned from milk chocolate, hazelnut crunch, gianduia mousse and hazelnut cream.
It was quite a lunch.