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Recent Adventure at Altura

Another wonderful meal at Altura, and another marvel on creativity.  Enjoy!

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Small plates (clockwise): duck liver and whipped Campari, fermented potato with caviar and nasturdium; rosemary grissini with mortadella, bresaola, coppa and lomo


More small plates (from back to front): quail egg with mochama, melon soup, smoked mussel, sockeye salmon and gnocchi fritto

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Bone marrow roasted beets, and a cold tomato soup with goat ricotta


Risotto with fennel sausage, vegetables and saffron


House-baked farro bread, with black truffle butter, duck liver stuffed inside mushrooms and chanterelle

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Palate cleanser of tarragon granite with blueberries and lime, followed by entrée of rack of lamb with charred cabbage


Robiola la Tur, Italian soft ripen cheese stuffed in squash blossom and baked, with 2 kinds of honey and parmesan crisps

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Three desserts: bourbon caramel semifreddo with coffee, mashmallow and banana; Affogato with vanilla semifreddo and Canoli

Chocolate assortment Grappa soaked cherries, marsala preserved figs, and white chocolate raspberry truffle.

~A wonderful 3-hour of gastronomy!

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