Two Michelin-starred chef Gennaro Esposito comes to town and dishes out creative Italian meals with a special six-course dinner menu featuring caramelized onion, melted provolone of parmesan cheese, egg and black truffle; bread-crusted red mullet with Nubia garlic sauce, raisins and pesto; and a classic reinterpretation of roasted rack of lamb with eggplant parmigiana. This time, wines are courtesy of Quintarelli with bottles of 2003 Valpolicella, 2003 Amarone Classico and 1997 Recioto della Valpolicella Classico DOC.
