This is an old post... yes, I've been a little delinquent simply posting my articles for the Nichi Bei Weekly and the Hawaii Herald... you know how it is, life gets in the way mostly the J-O-B and of course writing for two newspapers... but this post was dinner back in November. You see, November is the season for those funghi of the Gods, the Alba white truffle. And Bernini just outside of the Ewa entrance to Ala Moana featured white truffles in a couple of dishes so we HAD to partake in this seasonal bounty...
We first started with a glass of Prosecco...
Then moved on to the Grilled Scallop and Shrimp with Dried Tomato, Caper and Black Olive... perfected cooked shrimp and scallop with nice brininess from the caper and olive...
And the Cauliflower Gratin with Mornay Sauce and Soft Boiled Egg with White Truffle...
Look at that glorious yolk...
Along with a bottle of 2015 Castello di Neive Barbaresco... leather, fleshy red cherry and cedar cigar box on the nose with bright acidity to cleanse the palate...
Then the Pizza Granchio with mozzarella, king crab, spinach and cherry tomatoes... great crab flavor on a very thin, cracker like crust... the leftover pieces were even great the next morning...
Then the Seasonal White Truffle Risotto... reminds me of the white truffle risotto sampled at The French Laundry about 15 years earlier...
And the Tagliata or Angus Steak with Balsamic Reduction on arugula and Parmigiano... this course may have outshone the white truffle as the steak was perfectly cooked and as tender as steak gets including the next morning...
We ended the evening with the seasonal Monte Bianco only served from mid-October to November... basically a sweetened chestnut puree with cocoa powder...
And the Mille Crespelle or mille crepes with strawberry and chocolate... this dessert, the Tagliata and the grilled seafood were the only dishes on their usual menu, everything else was from their Winter seasonal menu...
I may not wait until this coming November and simply go back for more Tagliata...
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