An outstanding dinner from Tavolo

Barbara and I had an outstanding dinner tonight from Tavolo, with lots of leftovers:

chef’s burrata with basil pesto, prosciutto, grape tomatoes, parmesan & parsley crumb, and vincotto;
seafood fregola with shrimp, mussels, tomato broth, and garlic butter;
confit duck leg with house sausage, kale & black lentils, and cranberry vanilla gastrique;
polenta alla Icarus with madeira braised mushrooms, and parmesan cheese;
fettuccine shrimp scampi with garlic butter, tomatoes, scallions, and lemon; and
flourless chocolate cake with whipped cream.

It’s a tough life, but somebody had to do it.