Torrisi Italian Specialties

Photographs from my meal in New York, United States at Torrisi Italian Specialties on June 7, 2013.

1st Course: Rabbit Terrine - cherry glaze, candied almond-coated

2nd Course: Garlic bread

2nd Course: Warm mozarella, DaVero

3rd Course: Buckwheat caviar knish, potato leek, crème fraîche

3rd Course: Buckwheat caviar knish, potato leek, crème fraîche

4th Course: Clam pizzaiola

5th Course: "Surf and turf carpaccio" - sea urchin, pork belly,

6th Course: Warm rice primavera

7th Course: Salmon tartare, salmon roe, "everything" blinis

7th Course: Salmon tartare, salmon roe, "everything" blinis, up

8th Course: Beef and broccoli

Original Delmonico dish ware

9th Course: Potato millefoglie, sour cream and chive

Plating

Chef Dan Haar

A tribute to Delmonico

11th Course: Foie gras Newberg

12th Course: Lamb bollito, flag sauces

13th Course: Squid Ink Ribbons

14th Course: Seafood bolognese

15th Course: Sheep ricotta gnocchi, ramps

16th Course: Grilled trout, Tuscan nuts

17th Course: Herbed monkfish, pepper marinara

18th Course: Monkfish Francese, leeks brûlée

19th Course: Steak Torrisi

19th Course: Steak Torrisi, Torrisi polenta, greens salad with a

20th Course: Duck maraschino

21st Course: Ginger sorbet

22nd Course: Chocolate rainbow cake

23rd Course: Lemon cake

24th Course: Petits fours

Potato crisps and toasted bread