ciously sweet candied hazelnuts and an acidic dressing.
Pan-seared scallops offered on both the three- and six-
course menus are another standout. Served with Cipol-
lini onions and bacon jam, the dish presents a depth and
smokiness almost reminiscent of barbecue.
Among noteworthy main courses is a bourbon-braised
suckling pig sauced tableside with a rich, mouth-coating
maple jus. Parisienne apples and mustard caviar help to
balance out the dish and provide some contrast for the
sauce. The cellar selection pairing of Buglioni's L'Ama-
rone della Valpolicella Classico enhances the experience
further, introducing deep berry flavors and some vanilla
notes that work well with the bourbon and maple.
A well-marbled and good-sized pan-roasted filet mi-
gnon is also worth considering. Served atop a creamy
polenta and bright chimichurri, it is dressed with both
pickled and tempura-fried ramps for an interesting and
tasty combination.
