Over at Alo Restaurant, chef Patrick Kriss is rolling out some new menu items as we transition into Spring.
A new Basil Pistou/Pesto with Pine Nuts, house cured Lardo, Quail Egg Yolk. Anchovy Garlic Purée, Olive Oil Foam and finished with a Parmigiano tuile!
What to Pair with? We are going with a Xarel-Lo Amphora 2014 from Sicus of Spain while we wait for some Vermentino, Grillo and some Mediterranean whites to come in! Any suggestions?
What a difficult job I have. The pleasure is in the challenge! The adventure continues.