99% Food, 1% Skin

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

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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

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Risotto with fennel sausage, vegetables and saffron

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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

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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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