tomotoe

Entrees I sampled were also perfection, such as his Sirlion with Gorganzolla Dolce with roasted Cippolini onions and red Wine reduction – the epitome of the best flavors of Italian gourmet and cooked to perfection; the Red Wine Reduction double-Lamb Chops – the way lamb chops should be served: thick, juicy, tender and flavorful served with Fennel puree, Gnocci and mango; tender Basil Crust Pacific Halibut Filet and Manila Clams with assorted fall vegetables, red and yellow pear tomotoe and barlotti beans.; it was a work of art!

Corsa Cucina – The Art and Heart of Mediterranean Cuisine 2006