Biba knows her stuff...
(my dishes combined with other dishes I tried...we grubbed...)
Appetizer:
Delicious crabcakes that are lightly fried, not greasy, and the right amount of crab...this is usually how I judge a place
Animelle con Pancetta e Fungi: Sauteed sweetbreads with crisp pancetta and shiitake mushrooms in a Limoncello-wine-butter sauce...(sweetbreads: cow pancreas...rather de-lish)
First Course:
Shitake mushrooms and bacon in a white something sause on a bed of flat noodles...super yummy and super filling!
Tagliatelle Verdi con Pomodoro e Caprino
Housemade spinach tagliatelle in a light tomato-goat cheese sauce...(just like your traditional spaghetti, but quite spectacular)
Second Course:
Coniglio alla Cacciatora con Peperoni e Polenta
Slowly braised rabbit in an onion, pancetta, bell pepper, tomato and balsamic vinegar sauce, with roasted polenta...(rabbit tastes like chicken)
Ossobuco alla Milanese
Large, meaty veal shank braised with mixed vegetables, wine, broth and tomatoes, topped with gremolata and served with creamy, soft polenta...(melted in my mouth, recommend this to anyone)
Double chocolate trifle with Grand Marnier soaked pound cake and raspberry sauce...(a little too much raspberry but light, so nice...it would go good with a dessert wine)
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