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What a great way to start this meal, I enjoyed this very much. Salad of tomato, pan seared ricotta cheese in olive oil and balsamic vinaigrette.
Pan seared Chilean sea bass with mushroom risotto and fresh vierge. This was the highlight for me.
Home made shrimp tortellini in crab fat sauce topped with sautéed chanterelles. To die for.
The wagyu of pork certainly was different: its texture was more tender, softer than regular pork. Slow braised Japanese pork then lightly browned, served with salaradise potatoes, porcini mushrooms, roasted dried fruits, and scented with a red wine reduction.
I am not a fan of duck much, so this was interesting for me. Crispy skin, juicy meat.
Guava flavored ice cream. The fruits and fresh basil made it even better.
