For our third and final anniversary celebration we enjoyed a sensational Chef’s table dinner at Fiorentini in Rutherford, NJ. Among other things we enjoyed:
Amuse: Lamb shank cannoli, black garlic and truffle.
Appetizer Roasted cauliflower Tart, spring vegetables, idiazabail cheese First course: Coral risotto, colossal crab, Meyer lemon, tarragon.
Second course: Turbot, clams, leeks, guanciale, garlic, parsley, buttermilk Third course: Grass fed lamb, green vegetables, castelfranco radicchio, sherry jus
Pre dessert: Banana sorbet, caramel mou
Dessert: Zuppa inglese
The above was copy and pasted from the chef. There was also outstanding octopus and pillowy soft gnudi.
