Dinner Lab 07/29/15
Chef Chris Gianfreda This menu pays homage to Chef Gianfreda's Sicilian heritage as well as the techniques picked up through training and travels in Boston, New Orleans, and the Virgin Islands.
Insalata di Pomodoro e Melone
black garlic & cobia ham | preserved lemon vinaigrette | tomato & compressed melon
black garlic & cobia ham | preserved lemon vinaigrette | tomato & compressed melon
Acciughe Fiori di Zucca
anchovy & basil ricotta | walnut & watercress pesto | favas
anchovy & basil ricotta | walnut & watercress pesto | favas
Carciofo Mezzaluna
artichoke pasta | porcini & parsley | barigoule & shaved parmesan
Carciofo Mezzaluna
artichoke pasta | porcini & parsley | barigoule & shaved parmesan
artichoke pasta | porcini & parsley | barigoule & shaved parmesan
Agnello Lombo e Caponata
roasted lamb loin | smoked eggplant purée | fried green tomato & pepper jam | coffee butter
roasted lamb loin | smoked eggplant purée | fried green tomato & pepper jam | coffee butter
Albicocche e Pistacchi
apricot sponge cake | pistachio gelato | charred pistachio meringue | mixed berries
apricot sponge cake | pistachio gelato | charred pistachio meringue | mixed berries
Albicocche e Pistacchi
apricot sponge cake | pistachio gelato | charred pistachio meringue | mixed berries
apricot sponge cake | pistachio gelato | charred pistachio meringue | mixed berries