Started with shrimp-stuffed Squash Blossoms. Followed with oysters, beef carpaccio, tomato and mozzarella salads, fois gras and a tasting of rigatoni with truffles, mushrooms and sweet sausage.
Entrees were Ricotta Gnocci in bolognese, filet mignon cooked with bone marrow, Barramundi, sea scallops, and halibut.
Desserts included bread pudding, molten chocolate cake, zeppole, and a cheese plate.
Service was attentive, not smothering. Management was also engaging and easy to speak with. Pricey meal, well worth it.
My family enjoying an evening of fine food and wines.
Me and Anthony (pronounce that An-tonee).
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