Last night we took a break from construction and holiday madness to indulge in some necessary bacchanalia: testing out dishes for Secco's opening (winter) menu. That's as close as I'm going to get to naming a date ;)
Chef Tim blew us away with just a handful of creations. Obviously I'm biased, but there are going to be some very happy foodies in RVA in a few months! Here's a sneak peek at the preliminary round (iPhone take it away!):
Roasted almond & garlic soup with roasted grapes, chanterelles, creme fresh & almond oil.
Amuse of Gravlax with slivered red onion, fresh dill, creme fraiche.
Duck terrine with sultanas & pistachios, wrapped in prosciutto di parma, with gala apple compote & toasted baguette.
Squid ink colored cappelletti stuffed with baccala montecato; romesco sauce and crushed toasted hazelnuts.
Fonduta: Comte & Tavoliere with kirschwasser.
Duck confit, sauteed brussels sprouts, battered/fried cippolini, duck gelee with verjus.
Finally: Catalan bread pudding with caramel sauce & fleur de sel. Paired beautifully with Jorge Ordonez Malaga #1. Heart!