I’ve been wanting to dine at Alto since a friend described a meal there with such passion and sensuality that I felt I was a voyeur in his personal fantasy world. Passion, sensuality, good food and fine wine are the basis for an ideal life… Had to go there!
When it came time to plan my birthday dinner – the two-Michelin starred Alto was at the top of my list (along with Chef Michael White’s other, equally rated restaurant, Marea – that will be next!). Fortunately I found a willing partner to enjoy this delectable splurge with – someone who I knew would enjoy it as much as I did.
For the sake of keeping things brief, for now, here’s the abbreviated rundown of the evenings meal…
Wine: Littorai, Mays Vineyard, 2006 Pinot Noir
Amuse: House-cured salmon with blood orange
Antipasti: Mushroom soup with truffled ricotta and Seared diver scallops with grappa-soaked raisins and toasted Marcona almonds
Pastas: Chestnut gnocchi with braised lamb neck, and meat tortellini with prosciutto and tomato cream sauce
Entrees: Seared duck breast with Tuscan lentils and huckleberry jus, and sirloin with hen of the woods mushrooms, parsnip puree and red wine-bone marrow sauce
Dessert: Torrone semifreddo smothered in deep dark chocolate sauce, and apple-filled bomboloni with caramel dipping sauce
Dessert wine: Eiswein, Graacher Himmelreich, Mosel Germany 2002
For the food-porn and more on the current menu click here.
Sorry no photos this time – it’s a beautiful dining room filled with beautiful people and I was enjoying my evening too much to consider stopping for photo ops. Sorry!