taste of Summer

 

Beautiful memories of summer,walking in the family farm, between  the fragrance and perfumes of , thyme,rosemarylavender ,admiring the beatiful fruit of the season.the colors of wheat fields,the red and yellow poppies, they look like,. flamengo dancers in the fields of  southern Italy.The memories of those moments of conviviality that we spent together whit friends families and community . Helped create what is now the way I cook my way of receiving people.Dishes full of joy with many friends..joy of colors and tastes,lots of laughter and sharing the taste of life,

.The passion to create dishes that wil surprise your palate and stimulate the conversation.Wat is good food?We must make it clear to people what is good food,to many charlatans and snake stories they prepare and sell food that have nothing to do with the quality or the health.My desire to create a communication channel with customers,with people who have an interest in eating well and living with great joy and healt ""Alla buona salute""good healt is an expression very Italian to enclose whatever is dinning,food,friendship.Let celebrate summer with a nice grilled Branzino(seabass) and White peaches vanilla cream with Lavender saffron.I suggest with fish ,Pinot Bianco from the dolomite with aroma of white flowers and sweet acidity a dry finish.With the peachs a moscato di cannelli scents of orange blossom and seet fuit in the mouth and a little bubbly.Salute MASSIMO.

L'anima dla cucina di Massimo

l'Anima della Cucina che io amo,e' la ricerca accurata delle materie prime,la profonda conoscenza delle spezie,delle erbe e il tocco artistico che personalizza e da vitalita' ai gusti e agli aromi.L'espressione culturale che si tramanda nel tempo e nei costumi talvalta possono sopprimere,la creativita' rendendo repetitivi i piatti e stagnante l'espressione degli chef.In cucina come nella vita ci vuole passione e coraggio pur evitanto le forzature di sapori e ostentate presentazioni,ma pur sempre portanto gioa,allegria e tenere sempre presente l'impegno morale verso i clienti ,salvaguardare la loro salute con piatti sani .

Translated:

The soul dla cuisine Massimo
Kitchen of the Soul that I love, and 'genuine search of raw materials, in-depth knowledge of spices, herbs, and the artistic touch that personalizes and vitality' to the tastes and aromi.L 'cultural expression that is handed in time and customs talvalta can suppress creativity 'repetitivi making the plates and the expression of stagnant chef.In kitchen as in life it takes passion and courage while evitanto the forces of tastes and ostentatious presentations, which reduced but still joy, joy and always keep in mind the moral commitment to customers, maintain their health with healthy dishes.

Old Fashioned Goodness.

What constitutes an heirloom tomato? 

Well simply, the variety's seeds must have been passed along for generations, typically no sooner than the 1940's. So essentially, an heirloom tomato is just an old-fashioned fruit. It's no secret that old fashion, especially in our world where old is defined in a technological time span of 7 months, is a rarity to appreciate and celebrate... at least in the world of tomatoes. Heirlooms come in a variety of odd shapes and sizes with a unique and bold spectrum of color. Each bite of an heirloom bursts with the unique flavor of it's variety. The images in this album are of Yellow Brandywine, Cherokee Purple, Green Zebra and Brown Derby tomatoes. Look for them on the new summer menu at Onotria.

House of Prime

Table d'hôte

July's Prix Fixe Menu is available through the end of the month (Mondays thru Wednesdays).

 Lunch $25.00 per person, plus tax & gratuity.

First Course 
Heirloom Tomato Salad towered with Arugula, Maui Onion & Parmigiano Reggiano Cheese in a Pomegranate Vinaigrette
Second Course
Choice of:Pappardelle Pasta with Veal Sausage & Summer Porcini Mushrooms in a Moscato Cream Finish
or
Filet of Branzino seared over a Nest of Spinach & Fennel spiked in a Kaffer Lime Sauce
Third Course
White Peach Tart in a Saffron Lavender Cream Sauce drizzled with Amaretto Caramel
or
Lemon Sorbet with fresh seasonal Berries

Dinner $35.00 per person, plus tax & gratuity.

First Course
Burratta dressed with Arugula, Boston Lettuce & fresh Figs
With Grape Molasses Vinaigrette
or
Andouille Sausage over fire-roasted Sweet Red Peppers with a Zinfandel BBQ Sauce
Second Course
Choice of:
Slow fire-roasted Pork Loin with Linguica Sausage, Spinach & Asiago Cheese in a Pepper-Tomato Butter Sauce
Accompaniment of Potato Souffle
or
Parchment Paper Purse filled with Wild Salmon, King Crab & Asparagus Spears in a Saffron Absinthe Broth

Third Course
Fig Tart in a Balsamic Vanilla Creme
or
Tahitian Vanilla Gelato with Flor De Cana Dark Rum Caramel
& Bittersweet Chocolate Shavings