Lamb's brains alla saltimbocca and fried pig ears to start.
The signature pastas are handmade. While the menu changes regularly, the bigoli is a staple and always available. The torchio-cranked duck egg pasta is tossed with duck offal ragu, venetian spices, mascarpone and basil.
The hand-cut pork blood pasta is tossed right at the table with smoked burrata cheese.This double-stuffed ravioli is one of the most beautifully presented dishes I have ever seen. Each one is filled with braised goose, roasted squash, hazelnut crackle and fonduta di parmigiano.
Milk-poached veal tenderloin.
This was hands down the best dessert I have ever eaten- parmigiano reggiano ice cream. It was perfect. And I don't even really like ice cream.
Executive Chef Rob Gentile does not disappoint. What an experience.