Hahaha nope. I am a normal weight for my height and age. In an ideal world I would weigh what I did when I got married, but nobody's perfect. Perhaps I should have specified that it's not just me and my husband eating, our group has included up to seven people or as few as three, depending on the day. I typically eat 1/3 to 1/2 of my meal and then bring the rest home for someone to eat later--usually my husband or his brother. We also only eat one full meal a day while on vacation.
Last night though, it was just me with my husband at Ceraldi. This is a very special restaurant for us. When you make your reservation they ask if you have any dietary preferences or allergies, and then the chef cooks the same meal for everyone in the restaurant, with modifications to accommodate everyone's preferences. I always ask for a pescatarian meal. I'm not strictly pescatarian but there's a lot of meats that I dislike. My husband has no restrictions. The meal is seven courses with optional wine, reserve wine, or soft beverage pairing. My husband and I did the reserve wine pairing since we were celebrating. They start everyone with a half glass of rose champagne while the chef explains the menu for the evening
First course, Lucky Lips Loagy Bay oyster with wild seabed and spruce, preserved lemon. Paired with NV J-M Seleque Champagne Brut Nature Cuvee Solessence
Second course, wild nettle rye bread crostino, Hillside Farm chicken liver mousse, pickled onion, Flora Chella flower, pink pepper, Halcyon Farm arugula. Paired with 2016 Francois Le Sant Sancerre Silex Rose
The chef made my crostino topped with a nettle mousse
Third course, Longnook Meadow Farm panisse, Surrey Farm radish, Great Hill blue buttermilk, Hillside Farm pancetta. Paired with 2013 Agricola Querciabella Batar IGT. My salad had the pancetta omitted.
Fourth course, salt fish croquette (the fish was halibut) In the Weeds daisy greens, bagna cauda, In the Weeds chive blossoms. Paired with 2012 Chateau de Beru Chablis 'Clos Beru'
Fifth course, spaghetti al barolo, MVM shiitake, Parmigiana Reggiano, garden sage. Paired with 2012 Proprieta Sperino Lessona
Sixth course, Seawind Meadow Farm osso bucco, wild cedar and bay, fermented maple sap, turmeric risotto, garden gremolata. Paired with 2013 Allegrini Amarone Classico DOC
For me, the chef offered the risotto with kohlrabi prepared in the style of scallops
Final course, Snowy Owl coffee husk cookie, Chequessette Chocolate semi fredo, nibs and pistachio, paired with Pio Cesare Barolo Chianti Ricetta Exclusiva della Premiata Casa Vinicola
I was struggling with fullness by the time we got to the risotto course and could only manage a bite of the dessert, but we took the rest of it home and my husband ate some for breakfast this morning haha! Everything was delicious. The oyster, the barolo pasta, and the salt fish fritters were my favorites of the seven courses. I hope to be able to go back for our 22nd anniversary next year :-)