Roasted Veal Sweetbreads, Candied Lemon, Fava Beans, Mint, and Fennel Pollen
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Roasted Veal Sweetbreads, Candied Lemon, Fava Beans, Mint, and Fennel Pollen
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Soft-Shelled Crab, Artichoke Puree, Fried Artichokes, Spicy Saffron Cream, Flat Parsley, and Espelette
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Soft-Shelled Crab, Artichoke Puree, Fried Artichokes, Spicy Saffron Cream, Flat Parsley, and Espelette
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Squid Ink Spaghetti with Sea Urchins, Aglio, Olio and Pepperoncini
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Squid Ink Spaghetti with Sea Urchins, Aglio, Olio and Pepperoncini
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Rabbit Rilette, Anson Mills Polenta Integrale, Roasted Rack of Rabbit, Rabbit Loin, Housmade Lardo, Ramp Leaves, and Braised Rabbit Legs
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Rabbit Rilette, Anson Mills Polenta Integrale, Roasted Rack of Rabbit, Rabbit Loin, Housmade Lardo, Ramp Leaves, and Braised Rabbit Legs
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Rusticale d'Abbruzzi, Ramp Pesto, and Crudo of Razorclams
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Neopolitan-style Pizza, Ramps, and Buffalo Milk Ricotta
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Tiramisu: Espresso Soaked Biscuit, Mascarpone Mousse, Dark Chocolate, Caramelized White Chocolate Powder, and Espresso Anglaise
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Tiramisu: Espresso Soaked Biscuit, Mascarpone Mousse, Dark Chocolate, Caramelized White Chocolate Powder, and Espresso Anglaise
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Vanilla-Skewered Confit Pineapple, Hazelnut Dacquoise, and Rum Raisin Gelato
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Vanilla-Skewered Confit Pineapple, Hazelnut Dacquoise, and Rum Raisin Gelato
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Vanilla-Skewered Confit Pineapple, Hazelnut Dacquoise, and Rum Raisin Gelato
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Cassata Siciliana: Ricotta Cheese Mousse, Candied Fruit, Chocolate, Marzipan, and Apricot Sauce
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Cassata Siciliana: Ricotta Cheese Mousse, Candied Fruit, Chocolate, Marzipan, and Apricot Sauce
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Cassata Siciliana: Ricotta Cheese Mousse, Candied Fruit, Chocolate, Marzipan, and Apricot Sauce
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Chocolate-Glazed Milk Chocolate Mousse Dome, with Gianduja Custard, a Mudcake Base, and Cocoa Nib Nougatine
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Chef Nicholas Stefanelli
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Pastry Chef Doug Hernandez
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Bibiana Osteria Enoteca
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Bibiana Osteria Enoteca
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Chef Nicholas Stefanelli and Pastry Chef Doug Hernandez of Bibiana Osteria Enoteca - Washington, DC
Photo: Antoinette Bruno | May 2010
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