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House made bread
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1st Course: Prawn in tempura flakes, grilled bell pepper sauce
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Amuse Bouche: Shot glass of almond granita, bergamot, cream of coffee, capers
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Grissini
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2nd Course: Italian lily "frog pond" - caviar, small white fish, oyster purée
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4th Course: Guitar string pasta cooked in burnt calamari broth, finished with Fines de Claires oyster purée and extra virgin olive oil
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3rd Course: Bacalao, olive purée, capers, almond bread crumbs
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5th Course: "An eel swimming up the Po" - Freshwater eel, apple purée, polenta purée
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6th Course: Normandy Oyster reduction, raw lamb, salty fingers, green apple ice
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Table for two
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7th Course: Foie gras marinated in soy miso with oyster and sesame center
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8th Course: Intense concentration of Ossobucco "Milanese style," saffron oil, crispy rice
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9th Course: Morel mushrooms stuffed with Regnani cotechino in intense morel broth
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10th Course: Herb-crusted lamb and mint with baked potato
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11th Course: Reconstruction of a glass of sangria
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Petits fours
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Chef Curtis Duffy after a long meal at Osteria Francescana
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1st Course: Memory of a mortadella sandwich
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House made bread
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House made rolls and grissini
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2nd Course: Massimo Spigaroli Culatello, aged 42 months
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3rd Course: Savory bite of leeks, shallots, and truffles from the hills of Bologna
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4th Course: Five ages of Parmigiano Reggiano in different textures and temperatures
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5th Course: A compression of pasta and beans
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6th Course: Tagliatelle with ragu
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7th Course: Tortellini served in "Bianca Modenese" Parmigiano Reggiano sauce
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8th Course: Boiled meats … not boiled
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9th Course: Mora Romagnola short ribs lacquered with traditional balsamic vinegar of Modena
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10th Course: Foie gras crunch with almonds from Noto, igp hazelnuts from Piemonte, injected with 40-year aged balsamic vinegar
ALifeWorthEating:
10th Course: Foie gras crunch with almonds from Noto, igp hazelnuts from Piemonte, injected with 40-year aged balsamic vinegar, interior shot
