ALifeWorthEating:
1st Course: House-made mozzarella, DaVero olive oil, milk thistle cream
ALifeWorthEating:
1st Course: House-made mozzarella, DaVero olive oil, milk thistle cream, stringy and squeeky
ALifeWorthEating:
2nd Course: Broccoli & brussel sprouts salad
ALifeWorthEating:
3rd Course: Grilled octopus, pepperoni vinaigrette
ALifeWorthEating:
4th Course: Lamb tongue gyro
ALifeWorthEating:
5th Course: Gemelli pasta, dirty duck ragu
ALifeWorthEating:
6th Course: Skate giardiniera
ALifeWorthEating:
6th Course: Devil's chicken, Evan's yogurt
ALifeWorthEating:
7th Course: Italian ices
ALifeWorthEating:
8th Course: Assorted cookies
ALifeWorthEating:
The dining room
ALifeWorthEating:
1st Course: Rabbit Terrine - cherry glaze, candied almond-coated liver mousse, Torrisi semolina
ALifeWorthEating:
2nd Course: Garlic bread
ALifeWorthEating:
2nd Course: Warm mozarella, DaVero
ALifeWorthEating:
3rd Course: Buckwheat caviar knish, potato leek, crème fraîche, royal transmontanus caviar
ALifeWorthEating:
3rd Course: Buckwheat caviar knish, potato leek, crème fraîche, royal transmontanus caviar, up close
ALifeWorthEating:
4th Course: Clam pizzaiola
ALifeWorthEating:
5th Course: "Surf and turf carpaccio" - sea urchin, pork belly, scallop, foie gras, raw tuna, lemon
ALifeWorthEating:
6th Course: Warm rice primavera
ALifeWorthEating:
7th Course: Salmon tartare, salmon roe, "everything" blinis
ALifeWorthEating:
7th Course: Salmon tartare, salmon roe, "everything" blinis, up close
ALifeWorthEating:
8th Course: Beef and broccoli
ALifeWorthEating:
Original Delmonico dish ware
ALifeWorthEating:
9th Course: Potato millefoglie, sour cream and chive
ALifeWorthEating:
Plating
ALifeWorthEating:
Chef Dan Haar
ALifeWorthEating:
A tribute to Delmonico
ALifeWorthEating:
11th Course: Foie gras Newberg
ALifeWorthEating:
Potato crisps and toasted bread
ALifeWorthEating:
12th Course: Lamb bollito, flag sauces
