For the main course, chef prepared what has to have been the most beautiful Ossobuco I've ever seen. A fall off the bone braised veal shank served atop a ring of saffron risotto presented with a small fork to savor every bite of the marrow.
Because there are over 30 wines by the glass available on the menu, we were able to select a different glass of wine for each course. We sampled two whites, the Villa Tavernango Campo Blanco Pinot Grigio with its dry pear and citrus flavors and minerality, and the San Felice Tenuta Perolla Vermentino and Sauvignon blend with tastes of green apple and lime.
The '06 is the third in the trilogy of 2004, 2005 and 2006. The next vintage release will be 2009. Every vintage release is different, but she strives for consistency in the non-vintage releases. She believes that aging adds complexity.
Gazpacho, a cold and very flavorful soup, was our first item to be prepared. Not only is this a healthy soup for the new year, but the color and nuances of different vegetables along with the garlic, olive oil and red wine vinegar, made this a delicious and light first course.