Round two and we can’t wait. Tonight the tasting menu it shall be. After spending time with Angelo in the cellar our palates were craving something special from Campania and Mr. Di Costanzo delivered – – Quintodecimo!!!!! Angelo you’d be proud as Daniele was the perfect sommelier while you were away. Your tutelage is a great success.
Quintodecimo – ’09 Terra D’Eclano & ’11 Exultet
Quintodecimo – 2011 “Exultet” Fiano di Avellino
Amuse Bousche
Steamed black cod with spinach, sun dried tomato and whisky foam
Steamed black cod with spinach, sun dried tomato and whisky foam
Mediterranean blue lobster with saffron scented mayonnaise and battered vegetables
Mediterranean blue lobster with saffron scented mayonnaise and battered vegetables
Handmade fusilli with rabbit genovese style, artichokes and pecorino cheese
Low temperature duck breast with spinach and red onions
Low temperature duck breast with spinach and red onions
Braised veal cheek with tomato, ginger scented crunchy calf’s head and potato cream sauce
Savoring Every Drop
Milk chocolate sphere with lavender scented prunes, toasted almonds and red currant sorbet
L’Olive (Dessert)
Daniele Serving Chocolate
Serving Chocolate
Chocolate
Rosario preparing Sweets to go!!!!
As always, no meal is complete until the hands and hearts are thanked for creating and elevating the cuisine to a higher form. La cucina – – WE THANK YOU!!!!! Chef Migliaccio your stars are well deserved and your commitment to excellence was present in ever dish placed before us. It would be an honor to dine at L’Olivo in the very near future for a repeat performance. We look forward to the chance to experience your passion again. Everything was OUTSTANDING!!!!! Thanks for letting me in the kitchen and thanks for the AWESOME photo.
Gennaro, Claudio, Executive Chef Andrea Migliaccio, Giovanni, Francesco, Riccardo, Giovanni & Salvatore
Sagacious Palate 