New York City- 8/16/11 -8/28/11
Felidia- The Chef's menu
We selected to go with the Chef's tasting menu where Chef Nicotra will create a personalized tasting menu of the day's finest selections for our table.
We began our meal with a warm homemade Focaccia bread and sourdough rolls in the bread basket. Felidia has a staff of 4 full-time bakers busy preparing everything from pastas, breads, cakes and all the desserts. |
The bread basket came with a small bowl of white bean purée and a few huge black beans drizzled with olive oil and with minced chives. The bean purée tasted like hummus but enhanced with great olive oil, and the big black beans has a very good texture.
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Chef's compliment: Home made toasted Focaccia with fresh Mozarella and some special kind of tomato that I forget the name, drizzled with olive oil and topped with basil chiffonade.
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Tutto Crudo (Everything raw)
Shaved raw tuna, salmon, and fluke with shaved local vegetables such as fennel, asparagus, cucumber, avocado, etc.. and puff rice for a bit of crunch.
I simply love this dish! Fresh, refreshing, light and the addition of the puff rice was interesting.
Second dish: Elicia cannot eat shell fish so they replaced the lobster meat for fresh ricotta. |
Same dish as Elicia Fresh local corn, asparagus, tomatoes, in a light broth with lobster meat. The vegetables are cooked al dente and had a bit of crunch, so fresh that it felt like they just picked the vegetables from the garden to our table. |
Once all the plates are place on the table, our waiter pour a purée of cucuzza (Italian squash) on top of the dish.
Simply delicious! The cucuzza purée is flavorful and enhanced the flavor of the crab meat and the vegetables.
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Our third dish is a homemade cavatelli with Calabrese Andouille (Sausage), roasted eggplant and special spices.
It is not very often I get to eat home made pasta and it does make a huge difference. The pasta was cooked al dente but it is also a bit chewy which is a real change from the pre-made pasta. The portion of the pasta was small but it was just right so we can enjoy many more courses to come.
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This dish was another compliment of the chef: Pear and Pecorino filled Ravioli. This dish is one of Chef Nicotra's signature dish.
Pear and Pecorino filled Ravioli sounded a bit weird because fruit in a savory ravioli is a bit unusual but surprisingly the ravioli and pear was a very good combination. If the waiter did not tell me it has pear in the ravioli I would not have known because the taste of the pear was delicate. The homemade ravioli was clearly the star. The pecorino was very smooth, and you could taste a hint of the pear, but not enough to make it sweet. The addition of the sage was a good addition to the dish.
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We had such a good time that we forgot to take a picture of the 3 other bottles of wine we ordered. This bottle was excellent.
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Our fourth dish: QUAGLIE (Quail), Vermont Quail Saltimbocca “Giambotto” (Blend of mixed vegetables in Italian).
I like dark meat so the legs were gone ASAP. The breast of the quail was filled prosciutto, sage, and bread crumbs, cooked in a in wine sauce and served with a nice and fresh bed of some kind of vegetable purée (maybe asparagus). The dish was very good but I was a bit full and I could not finish the 2nd breasts.
Close look at the dish. Very nice presentation.
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La Trippa Con Crostini Di Polenta
Braised calf tripe with parmigiana and polenta crostini.
The dish is really good but again I was so full that I only ate a few spoons. We asked our waiter to box it so we can take in home so nothing is wasted.
Next.. Dessert