This was a completely fixed menu, no choices to be made.
August 4, 2024
Wow! It’s hard to believe that we’ve been going there for almost 20 years, but it is their 20th anniversary today! Quite the feast.
Martin started out with a Cosmopolitan and Frasca’s is one of the best! Silky smooth exactly the right strength and just the right amount of ice.
This champaign is just pure SUMMER! It’s completely made in stainless steel so that its extremely bright. This really is a “We are Drinking Stars” champaign. It even had a bit of citrus and green apple on the nose.
Yep, there are two appetizers. The one on the left they call “Slim Jims”. They are prosciutto wrapped around small bread sticks. The one on the right is the Frico Caldo with parsley vinaigrette.
Their wonderful sourdough bread isn’t on the menu, but it definitely deserves a mention!
This was quite the surprise! The badger flame beets are sweeter and less earthy than regular beets and we liked these. There is polenta and a whipped cheese topping with rosemary seeds and mustard greens.
This is a sauvignon blanc, but it’s much lighter than a sauvignon blanc usually is. It was a great pairing with the beets.
Agnilotto corn stuffed pasta, butter sauce, topped with spec. The pasta is the smallest stuffed pasta we’ve ever seen. You definitely want to use a spoon with this dish to get every bit of that butter sauce. That Martin didn’t get the shot until several of the little pastas were gone.
Great Chardonnay is produced in the fruili region! Wow, Bill says this what Chardonnay should be. This and the next wine are made by the same vintner.
Rasato is a Berkshire heritage tenderloin. The pork tenderloin is amazingly tender and flavorful. Peaches are just an amazing contrast to the rich earthy pork and they were really roasted and came to table hot. The Yukon potatoes are amazingly bright and fresh. There are tiny little olive pieces preserved with lemon in the Yukon potatoes.
All in all, an amazingly complex dish whose parts added up to more than the individual parts.
This wine has a lot of stone fruit to it and I’ll call it summer again. This is a bigger wine to go along with the pork tenderloin. Again, the pairing worked just right.
Here we have a chocolate gelato with peanuts and peanut foam over the top. WOW, it really works, peanuts and chocolate!
Exponentially better than a certain company’s peanut butter cup!
The wine pairing was chosen to make this course remind us of peanut butter and jelly!
Last wine has got a big strawberry hit to it. It’s a sparkler!