As we were leaving Citronelle after an excellent but overpriced 3-course meal, my wife said she would have preferred returning to Tosca for their less costly $95 6-course tasting menu, so we returned the following week. We reacted positively to most of the small tweaks to Tosca’s tasting menu.
The hamchi first course had been replaced by a savory snapper crudo and the scallop second course had an intense port wine reduction. The pasta with rabbit ragu was unchanged and luscious as always. The texture of the gorgonzola-flavored risotto was made more interesting with chopped celery and walnuts. The shredded cabbage accompanying the tender veal loin added an interesting texture, but that was the one change my wife did not favor. The desert had an imaginative mix of sweet, tart, and bitter flavors.
Portions were appropriate for a tasting menu; the veal portion was generous.
The wine pairings were well chosen. I the Brunello di Montalcino was excellent as expected, and the buttery Jermann Chardonnay and the intense Colternezzio Riserva Lagrein pleasantly surprised me.
As always, service was knowledgeable and precise, without being stuffy. When the room filled up, It was necessary to raise ones voice somewhat to converse.
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