Cozze - sauteed Bouchot mussels with lovage and chili flakes
Vellutata di Melone - chilled crenshaw melon soup with crisp Jamon Serrano and aged balsamic
Polenta con Gallinacci e Zucca - Anson Mills polenta with chanterelles, baby zucchini and marjoram
Tagliatelle al Ragu di Agnello - fresh egg pasta with Jamison Farm lamb ragu
I can't recall exactly what the dessert was - I think it was a lemon tart - but I can say for sure that it was so good it hurt.