It is a warm night in the month of May. Everything that has come out of the kitchen to your table seems to be shouting at the top of its lungs that it is spring. The baby lettuces with strawberries and marcona almonds, the fava bean raviolis, the hamachi skewers with avocado and pomelo. The gruner veltliner you ordered has paired up famously with these items, and the bottle of frappato that succeeded it has also proven itself an amiable companion to both the pork tenderloin
with asparagus and pea tendrils with gnocchi and romesco, and the pan- roasted halibut with arancini in a green garlic sauce.