The upstairs dining room at Fiamma
1 of 7
English Pea Soup with Ricotta and Basil
2 of 7
Ahi Tuna Crudo: Oyster, Tartare, and Sorrel Sauce
3 of 7
Duo of Wagyu: carpaccio with marinated tofu, Parmigiano and quail egg, and tartare with Parmigiano and wild mushrooms
4 of 7
Smoked Fingerling Potato Gnocchi, Oregon Morels, Oregon Truffles, Amarone Sauce
5 of 7
Rainbow Trout with Chanterelles, Pea Shoots, Gremolata and Pancetta
6 of 7
Baby Lamb Rack, Loin and Shoulder with Spring Vegetables and Mint
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Chef Fabio Trabocchi of Fiamma - New York, NY
Photo: Antoinette Bruno | June 2008
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