- Proscuitto / Mozzarella roll, fresh pesto
- Pesto and Fusilli
- Mixed grill: ribeye, hot Italian sausage, lemon-garlic shrimp
Can't remember much of this day, but took these notes. Raddichio and Fennel came from Gourmet or NYT Chef book. But recipe wasn't great, so not worth checking which source it came from. The proportions on the viniagrette for the fig and mozz salad are sublime - definite long-term keeper recipe.
- Grilled Radicchio and Fennel Salad
- Fig and fresh mozzarella salad - Gourmet Restaurant Issue, 2006; chef David Chang, Momofuku Ssam Bar
- Grilled Lamb leg