On 6/1/2019 at 10:57 AM, liamsaunt said:Last night we celebrated our anniversary (one day early) with dinner at Ceraldi. I just love this restaurant. Every year the food gets better. The meal is a seven course tasting menu with your choice of beverage pairing--soft, house wine, or reserve wine. We did the reserve pairing.
Menu with complimentary glass of prosecco
First course, Lucky Lips Loagy Bay oyster, horseradish petal, finger lime, olive oil. Paired with 2005 Domain Haut Bourg Muscadet de Grandlieu 'Origine"
Second course: arugula, radish, farro, pistachio garden green goddess. The farro was crisped and added an incredible texture to the salad. Paired with 2016 Domaine Sainte Lucie L'Hydropathe Elite Rose
Third course: Smoked mackerel, pickled bamboo, daisy greens, rye crisp, chive blossom and creme fraiche. Paired with 2016 Azienda Agricola Denavolo Dinavolo. This was probably my favorite course of the evening. The flavors were just incredible and the wine pairing was brilliant. They were very interested in our thoughts on the wine as many people don't like orange wine, but I thought it paired perfectly with the smoky, pickly flavor of this dish
Fourth course: garden fennel ravioli, asparagus butter, Provincetown lobster, pink pepper, wild spruce tip, paired with 2012 Domaine Paul Jouard Chassagne Montrachet 1er Cru
After the runners brougth out our plates (and after I took this picture) the chef realized the asparagus butter was missing from the plate, so he came around and added it (plus an extra ravioli) to everyone's plates. The flavors were great without the sauce, but the asparagus butter really took it over the top. I have not eaten lobster in over 30 years thanks to an unfortunate childhood overindulgence of it that resulted in my getting violently ill. After last night, lobster is back on my menu! Yum.
Fifth course: Snowy Owl coffee arancini, cacio cavallo, Parmigiano Reggiano fonduta, culatello (cured by the chef). Paired with NV Fattoria Moretto Lambrusco Grassparossa Fizzante Secco D.O.P.
This was incredibly rich but I could not stop eating it. The sauce was decadent. I was completely stuffed at this point with two courses to go.
Sixth course: polpattone, shiitake, wild bolete potato stick, black garlic agro dolce, wild dead nettle. Paired with 2012 Azienda Agricola Massolino Barolo Sarralunga d'Alba DOCG. The chef's young son made the meatballs. He came around to the tables after to ask how we liked it. Very cute 🙂
I do not eat red meat, so the chef prepared the dish for me with a slab of celery root as a stand in for the meatball. It worked really well. I especially appreciated the bitterness of the nettle against the richness of the black garlic sauce. I could not finish this dish though I tried very hard
Dessert course: Chequesett chocolate mousse and nib, Wellfleet sea salt caramel, vanilla whip, matzutake white chocolate. Paired with 20 year Ramos Pinto Tawny Quinta do Born Retiro. At this point we were both very full, so opted to have one dessert boxed up and we shared the other. That was perfect. My nephew was most appreciative of the dessert we brought home.
If you are ever out this way, I highly recommend Ceraldi. It is a perfect restaurant for a special occasion.
Happy anniversary....and many more!!!!
Is there no fowl for our beloved nephew who is allergic to shellfish? Or does he prefer beef?
