Lobster and blue crab stuffing, respectively, in the wee pasta pockets, a great Tuscan wine, local sea scallops perfectly seared and matched with a black truffle sauce, a Northern Italy style chowder with a twist, with littlenecks, leeks, butter and cream, fresh braised cod cheek in a sweet glaze with endives, tiramisu and chocolate raviolis with fresh whipped cream and berries in a cognac sauce, a bottle of Muscat on the house...Man, that old Italian Florence boy took care of us, and can really cook up a storm. So glad to have a place so close that is so good. George, when are you coming down?
