Antipasti
Bruschette
Negroni
Primi
Fusilli bucati with Pesto Trapanese
Modica Cavatelli with Ricotta & Peas
Intermezzo
Meyer Lemon & Mint Granita
Secondi
Gaddina Limuni Sicilianu
Swordfish with Salmoriglio Sauce
Contorno
Sicilian Cauliflower and Black Olive Gratin
Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe
Barone di Villagrande Etna Bianco 2015
Dolce
Orange Scented Olive Oil Cake
Nina Amaro
Chef: Dario
Sous Chef: Matt
Photographer: Angela
In the chef’s words:
The theme for this one is Thai, or at least Thai-flavored, since the menu takes some license.
Starters
Thai-spiced watermelon soup with crab
Thai-style cucumber salad
Pork larb
Main Course
Clams with coconut curry broth
Crab fried rice with shrimp
Ravines Dry Riesling, 2015
Thai-Style grilled chicken (gai yang)
Bok Choy
Pierre Spark Pinot Blanc, 2015
Dessert
Sweet sticky rice with mango
Thai Iced Tea
Pazo Cilleriro Albariño, 2015
Chef: Matt
Sous Chef: Dario
Photographer: Angela
In the chef’s words:
This month’s dinner theme will be Japanese and we will serve a kyo-kaiseki inspired meal celebrating spring vegetables and local produce. Though kaiseki is often associated with multi-course meals and tea ceremonies, the word kaiseki originally had little to do with cooking or tea. Kai means “bosom” and seki means “stone,” and the term comes from the habit of buddhist monks carrying heated stones in their robes so the warmth of the stones will stave off hunger. Over the years the term has come to mean “light meals,” often to accompany tea ceremonies. We will do a few courses of simple “home-style kaiseki,” something between an elaborate course meal and heated stones.
Hassun (八寸)— “An expression of the Season”
Spring Onion Salad
Spring Vegetable Tempura
Sesame-Coated Asparagus with Pork Belly
Grilled Fava Beans and Spring Onions
Octopus and Cucumber Salad
Sendai (仙台市)— Nikka Coffey Malt, vermouth, cherry bitters
Mukozuke (向付)—Sashimi Dish
Tuna with Ginger Sauce
Izumo Fuji “Ancient Shrine” Junmai
Futamono (蓋物)— Lidded Dish
Sake-Steamed Littleneck Clams
Kurosawa Junmai Kimoto
Yakimono (焼物)—Grilled Dish
Grilled Sirloin with Miso Glaze
Gohan (御飯) — Rice
Bamboo Shoot Rice with Miso Soup and Fresh Pickles
Tamagawa Tokubetsu Junmai “Heart of Oak”
Mizumono (水物)— Dessert
Green Tea Kasutera with Strawberries and Vanilla Ice Cream
Plum Wine
Chef: Joy & Mike
Photographer: Angela
As a nod to St. Patrick’s Day, our second dinner was in the spirit of Ireland:
Irish Stout Granita with Raw Oysters
Guinness
Irish Cheddar Fondue With Stout and Whiskey with Buttermilk Soda Bread
Emerald
Irish Roast Salmon & Champ, Potato Yeast Rolls
COS Pithos Bianco, 2015
Guinness Pie & Creamed Kale
‘Outis’ Nessuno Etna Rosso, 2014
Ginger Stout Cake
Coole Swan Irish Cream
Chef(s): JP & Angela
Bar: Matt
Photographer: Angela
This inaugural dinner set the bar quite high for future hosts. For this delicious taste of Catalonia, Dario pulled out all the stops. He even purchased some Spanish style wine glasses. It was like Barcelona… in Brooklyn.
Chorizo, manchego & valdeon cheeses, and olives
Yzaguirre Blanco Reserva Vermouth Spritzer
Warm Spanish Style Giant Bean Salad and Fire Roasted Peppers with Boquerones
Avinyó Cava Reserva, 2013
Almejas con Chorizo
La Caña Alberiño, 2015
Catalan Beef Stew with Mushrooms and Patatas Bravas
Camins del Priorat, 2015
Crema Catalana
Rare Wine Co. Historic Series Charleston Special Madeira
Chef(s): Dario & Matt
Photographer: Angela
