And again, Wow! They did not make it easy to choose our courses!

The amuse bouche,  a fantastic blend of tomatoes, basil oil, basil, and house-made mozzarella. I would not have thought tomatoes and mozzarella would do so well cold, since we’re all used to thinking of pizza.

The wine is from Simon de Brazzan, in Friuli, Italy. Martin got citrus on the nose, Bill thinks its tangerine. Really nice with our lamb mains.

Martin’s first course is the Carciofo Cacio E Pepe. The artichoke looks to be really burned and they called charred artichoke but it’s just delightful. It’s in an artichoke cream sauce which is very mild and then the incredible egg on top of it. It’s just totally amazing and the artichoke heart which isn’t burned is absolutely perfect.

Martin managed to completely miss his main course, the Agnello Alla Villeroy. That was two big medallions of lamb with the most amazing crispy, seasoned crust in a mushroom and dijon mustard cream sauce and a bit of mint jus to put it over the top. The potatoes pavé are amazingly crispy on the outside, creamy on the inside and just perfectly seasoned, simply amazing. The crimini mushrooms are delightfully caramelized. Martin never thought of doing this to a mushroom before.

Martin didn’t get a shot of Bill’s first course, which was the Insalata A La Mano, but you can see it from our August 16, 2023 visit.

This is Bill’s main course, Fusilloni Al Ragu D’Agneillo. The dish has a substantial amount of pecorino shaved over it and of course the lamb is front and center. This ragu is a mild but flavorful and savory ragu.