Crudo: Marlin Tartare, Sunchoke Puree, Basil Oil, and Preserved Lemon
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Gnocchi with Chanterelles, Brown Butter, Corn Puree, Fried Sage, and Ricotta Salata
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Nasello: Maine Hake, Artichokes alla Romana, Clams, Salsa Verde, and Meyer Lemon
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Nasello: Maine Hake, Artichokes alla Romana, Clams, Salsa Verde, and Meyer Lemon
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Bistecca "Florentine Style" Bone in Sirloin, Hen of the Woods Mushrooms, Native Potatoes, and Truffle Bearnaise
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Bistecca "Florentine Style" Bone in Sirloin, Hen of the Woods Mushrooms, Native Potatoes, and Truffle Bearnaise
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Budinetti di Ciocolata: Chocolate Bread Pudding Cake, Malted Milk Shake, Hazelnut Gelato, and Sicilian Sea Salt
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Budinetti di Ciocolata: Chocolate Bread Pudding Cake, Malted Milk Shake, Hazelnut Gelato, and Sicilian Sea Salt
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Sommelier Chas Boynton
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Chef Dante de Magistris
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Chef Dante de Magistris and Chef de Cuisine Will Foden of Dante - Boston, MA
Photo: Antoinette Bruno | July 2009
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